Cherry Cheesecake

Cherry Cheesecake is a timeless dessert that perfectly balances creamy, tangy cheesecake with the sweet, slightly tart flavor of cherries. With its velvety filling, buttery graham cracker crust, and vibrant cherry topping, this dessert is as visually stunning as it is delicious.

Ideal for holidays, family gatherings, or any special occasion, Cherry Cheesecake is a guaranteed crowd-pleaser. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe offers a straightforward yet elegant way to create a dessert that feels like a treat from a fine bakery. Pair it with your favorite coffee or tea for an indulgent experience.

Why You’ll Love This Recipe

Classic Elegance: The combination of creamy cheesecake and glossy cherries makes this dessert perfect for any celebration.
Rich and Creamy: The luscious texture of the cheesecake pairs beautifully with the juicy cherry topping.
Customizable: Use fresh, frozen, or canned cherries, or try other fruit toppings to suit your taste.
Make-Ahead Friendly: This cheesecake is best prepared in advance, making it ideal for entertaining.
Beginner-Friendly: Straightforward steps ensure great results, even for novice bakers.

Preparation Time and Servings

Prep Time: 30 minutes
Cook Time: 1 hour
Cooling Time: 6 hours (minimum)
Total Time: 7 hours 30 minutes
Yield: 12 slices
Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 380 kcal
• Carbohydrates: 34g
• Protein: 7g
• Fat: 24g
• Fiber: 1g
• Sugar: 25g

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup heavy cream

For the Cherry Topping:

• 2 cups fresh or frozen cherries, pitted
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Optional Garnish:

• Fresh cherries
• Whipped cream

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared pan using the back of a spoon or the bottom of a glass.
4. Bake the crust for 10 minutes, then set aside to cool.

Step 2: Prepare the Cherry Topping

1. In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the cherries release their juices and soften (about 5–7 minutes).
2. Use an immersion blender or mash the cherries slightly for a chunkier texture.
3. Stir in the cornstarch slurry and cook for an additional 1–2 minutes, or until the mixture thickens. Remove from heat and let it cool completely.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Gradually add the sugar and continue beating until well combined.
3. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
4. Mix in the vanilla extract, sour cream, and heavy cream until smooth. Be careful not to overmix.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
2. Dollop spoonfuls of the cooled cherry topping onto the surface of the filling. Use a skewer or toothpick to swirl the cherries into the batter for a marbled effect, or reserve the topping to spread over the baked cheesecake.

Step 5: Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath prevents cracks in the cheesecake.
2. Bake the cheesecake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Step 6: Cool and Chill

1. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
2. Remove the cheesecake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to set.

Step 7: Add the Cherry Topping and Serve

1. Spread the cherry topping evenly over the chilled cheesecake, or serve it on the side for guests to add as desired.
2. Garnish with fresh cherries or whipped cream for an extra touch of elegance. Slice and serve chilled.

Ingredient Background

Graham Cracker Crust

The graham cracker crust provides a buttery, slightly crunchy base that complements the creamy cheesecake filling. Substitute with digestive biscuits or ginger snaps for a twist.

Cream Cheese

The foundation of any cheesecake, cream cheese creates a rich and velvety texture. Full-fat cream cheese is recommended for the creamiest results.

Cherries

Fresh or frozen cherries provide the vibrant, tangy topping that balances the sweetness of the cheesecake. Use canned cherry pie filling as a convenient alternative.

Sour Cream

Sour cream adds a tangy flavor and creaminess to the cheesecake filling, enhancing its depth of flavor.

Technique Tips

Room Temperature Ingredients: Use room-temperature cream cheese, eggs, and sour cream to prevent lumps and ensure a smooth filling.

Avoid Overmixing: Overmixing can incorporate too much air, causing the cheesecake to crack during baking. Mix just until combined.

Water Bath Success: Wrapping the pan in foil and using a water bath helps create a gentle, even heat, preventing cracks.

Chill Thoroughly: Chilling the cheesecake allows the flavors to meld and ensures a firm texture.

Alternative Presentation Ideas

Cherry Swirl Bars: Press the crust into a square pan and layer with cheesecake filling and cherry swirl for easy-to-serve bars.

Mini Cheesecakes: Use a muffin tin lined with cupcake wrappers to create individual cheesecakes. Adjust the baking time to 18–20 minutes.

Layered Trifle: Layer pieces of cheesecake, cherry topping, and whipped cream in a glass for a quick and elegant dessert.

Additional Tips for Success

Perfect Swirl: Use a toothpick or skewer to create delicate swirls with the cherry topping for a professional finish.

Even Slicing: Run a knife under hot water, dry it, and slice the cheesecake for clean, even pieces.

Adjust Sweetness: Taste the cherry topping as it cooks and adjust the sugar to suit your preference.

Recipe Variations

Mixed Berry Cheesecake: Combine cherries with blueberries and raspberries for a colorful topping.

Chocolate Cherry Cheesecake: Add a layer of chocolate ganache before the cherry topping for extra indulgence.

No-Bake Cherry Cheesecake: Use gelatin to set the cheesecake instead of baking it for a quicker preparation.

Gluten-Free Option: Replace graham crackers with gluten-free cookies for a gluten-free crust.

Freezing and Storing

Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Keep the cherry topping separate until ready to serve for the freshest texture.

Freezing: Wrap the cheesecake tightly in plastic wrap and foil, or slice and freeze individual pieces for easy servings. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Healthier Twist Ideas

Light Cream Cheese: Use low-fat cream cheese to reduce calories and fat without compromising flavor.

Greek Yogurt Substitute: Replace sour cream with Greek yogurt for added protein and a tangy twist.

Natural Sweeteners: Swap granulated sugar with coconut sugar or maple syrup for a less processed option.

Almond Crust: Use almond flour mixed with butter and honey for a gluten-free, nutrient-dense crust.

Serving Suggestions for Events

Holiday Celebrations: Garnish with sugared cherries or edible glitter for a festive centerpiece.

Birthday Dessert: Add candles or sprinkles for a fun and celebratory touch.

Elegant Dinner Parties: Serve with coffee or dessert wine for a sophisticated end to the meal.

Special Equipment

Springform Pan: A 9-inch springform pan ensures easy removal and a professional presentation.

Water Bath Tools: Use a roasting pan and aluminum foil for a successful water bath.

Offset Spatula: Ideal for smoothing the cheesecake filling and spreading the cherry topping.

Pastry Blender: Perfect for creating a fine texture in the crust if using homemade crumbs.

Frequently Asked Questions (FAQs)

1. Can I use canned cherries for the topping?
   Yes, canned cherry pie filling is a convenient and delicious alternative.
2. What can I use instead of a water bath?
   Place a pan of hot water on the oven rack below the cheesecake to add moisture and reduce cracking.
3. How do I store leftover cheesecake?
   Store slices in an airtight container in the refrigerator for up to 5 days.
4. Can I make this cheesecake without a crust?
   Yes, bake the cheesecake filling directly in the springform pan for a crustless version.
5. How do I prevent cracks?
   Avoid overmixing, bake in a water bath, and cool the cheesecake gradually.
6. Can I use other fruits for the topping?
   Absolutely! Blueberries, strawberries, or peaches work wonderfully.
7. How do I reheat frozen cheesecake?
   Let it thaw overnight in the refrigerator; no reheating is necessary.
8. Can I use a no-bake crust?
   Yes, press the crust into the pan and chill it to set before adding the filling.

Conclusion

Cherry Cheesecake is a decadent dessert that combines the creamy richness of cheesecake with the sweet-tart flavor of cherries. Whether for a holiday gathering or a casual family meal, this dessert is a showstopper that’s easy to make and guaranteed to impress.

With its buttery graham cracker crust, smooth filling, and vibrant topping, Cherry Cheesecake is a classic recipe that belongs in every baker’s repertoire. Try it today and create a dessert your friends and family will rave about!

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