Cherry Cheesecake Recipe
Cherry Cheesecake Recipe
Table of Contents
Cherry Cheesecake Recipe
This Cherry Cheesecake Recipe features a creamy, velvety cheesecake with a sweet and tart cherry topping, making it the perfect dessert for any occasion. The crunchy graham cracker crust provides a delightful contrast to the rich filling, and the fresh cherry topping adds a burst of flavor. Whether you’re preparing this recipe for a holiday, family gathering, or just a treat for yourself, this cherry cheesecake is sure to impress.
Description
If you’re looking for a delicious and show stopping dessert, this cherry cheesecake recipe is the perfect choice. The recipe combines the creamy smoothness of a traditional cheesecake with a fruity, slightly tangy cherry topping. It’s a dessert that balances flavors and textures, making it a crowd favorite.
The base of the cheesecake is made from a buttery graham cracker crust, which adds a subtle crunch. The cheesecake filling is rich and creamy, made with cream cheese, sugar, eggs, and vanilla extract. It’s baked to perfection, creating a firm, smooth filling that is perfectly complemented by the sweet and tart cherry topping.
Speaking of cherries, the topping is what takes this cherry cheesecake recipe to the next level. You can use fresh cherries for a lighter, more natural flavor or opt for canned cherries in syrup for added sweetness. Either way, the cherries create a visually stunning topping and provide a burst of juicy flavor that pairs perfectly with the richness of the cheesecake filling.
This cherry cheesecake recipe is not only indulgent but also incredibly easy to make. With simple ingredients and a straightforward process, you’ll be able to create a beautiful and delicious cheesecake that looks as good as it tastes. The cherry cheesecake recipe is perfect for special occasions like birthdays, holidays, or dinner parties, and it’s sure to be a hit with your guests.
The versatility of this recipe allows for many variations. You can use different fruit toppings such as strawberries, blueberries, or raspberries, making it a versatile dessert that can be customized for any season or preference. You can even make a no bake version if you’re short on time or prefer a cooler treat.
The best part? This cherry cheesecake can be made ahead of time. It’s a great make ahead dessert for busy days, giving you more time to focus on other dishes or activities. Simply store the cheesecake in the refrigerator until you’re ready to serve, and it will stay fresh for several days.
Whether you’re a cheesecake enthusiast or just looking for a new dessert to try, this cherry cheesecake recipe is a must try. The combination of creamy cheesecake, crunchy crust, and juicy cherry topping is irresistible, and it will undoubtedly become a favorite in your recipe collection.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 graham crackers)
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all purpose flour
For the Cherry Topping:
- 2 cups fresh or canned cherries (drained if using canned)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to beat until fully combined. Add vanilla extract, sour cream, and flour, mixing until the batter is smooth.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. The batter should be smooth and slightly thick.
- Assemble the Cheesecake: Pour the cheesecake batter into the cooled graham cracker crust. Spread the batter evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake: Bake the cheesecake for 50 minutes, or until the edges are lightly golden, and the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Cherry Topping: In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy (about 5 minutes). Remove from heat and let it cool to room temperature.
- Serve: Once the cheesecake has chilled and the cherry topping has cooled, pour the topping over the cheesecake before serving. Slice and enjoy.
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Cherry Cheesecake Recipe
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs about 12 graham crackers
- 3 tablespoons sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 2 pounds cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- For the Cherry Topping:
- 2 cups fresh or canned cherries drained if using canned
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium sized bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue to beat until fully combined. Add vanilla extract, sour cream, and flour, mixing until the batter is smooth.
- Add the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next one. The batter should be smooth and slightly thick.
- Assemble the Cheesecake: Pour the cheesecake batter into the cooled graham cracker crust. Spread the batter evenly using a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake: Bake the cheesecake for 50 minutes, or until the edges are lightly golden, and the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
- Prepare the Cherry Topping: In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch mixture. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy (about 5 minutes). Remove from heat and let it cool to room temperature.
- Serve: Once the cheesecake has chilled and the cherry topping has cooled, pour the topping over the cheesecake before serving. Slice and enjoy!
Notes
- Crust Variations: You can substitute graham cracker crumbs with crushed Oreos or Nilla wafers for a different flavor base.
- Baking Tip: Make sure your cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Topping Variations: If you prefer a different topping, you can use strawberries, blueberries, or a mix of berries for a seasonal twist.
- Make Ahead: This cheesecake can be made up to 2 days in advance. Just store it in the refrigerator until ready to serve.
