Description
Rich, creamy Cherry Cheesecake brings classic dessert magic to your table with a buttery graham cracker crust and luscious cherry topping. Sweet indulgence awaits with each silky, tangy bite that promises pure dessert bliss.
Ingredients
Scale
Crust:
- 1.5 cups graham cracker crumbs
- 1/3 cup unsalted butter
- 2 tbsp granulated sugar
Cheesecake Filling:
- 24 oz cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Cherry Topping:
- 3 cups fresh cherries
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lightly greasing the sides.
- Pulverize graham crackers into fine crumbs, then blend with melted butter and sugar until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact layer using the back of a spoon or measuring cup.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate sugar into the cream cheese, mixing until fully integrated and the texture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition to maintain a silky consistency.
- Gently fold in vanilla extract and sour cream, stirring until the filling is completely uniform.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula to create an even surface.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours.
- For the cherry topping, combine cherries, sugar, cornstarch, water, and lemon juice in a saucepan over medium heat.
- Simmer the mixture, stirring constantly, until the sauce thickens and becomes glossy, approximately 5-7 minutes.
- Let the cherry topping cool to room temperature before spreading over the chilled cheesecake.
- Refrigerate the completed cheesecake for an additional hour to set the topping before serving.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter that blends perfectly.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during baking, creating a perfectly moist cheesecake.
- Crack the oven door slightly after baking to prevent sudden temperature changes that can cause cracking on the surface.
- Substitute fresh cherries with frozen or canned options during off-season, maintaining the same delicious flavor profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg