Cherry Cheesecake Recipe
Indulge in a perfectly made cherry cheesecake recipe! From its crumbly graham cracker crust to its creamy, dreamy filling and vibrant cherry topping, this dessert is a crowd-pleaser for any occasion.
Equipment
- 9-inch Springform Pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking Tray
Ingredients
Base Layer Ingredients
- 1.5 cups graham crackers crushed
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
Cream Cheese Filling Ingredients
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Cherry Topping Ingredients
- fresh cherries pitted and sliced, or canned cherry pie filling
- sugar (if using fresh cherries)
- cornstarch or gelatin (if using fresh cherries, optional)
Instructions
- Step 1: Preparing the BaseCrush the Graham Crackers: Use a food processor or place crackers in a resealable bag and crush them with a rolling pin until fine. You’ll need about 1 ½ cups of crumbs.
- Combine Ingredients: In a mixing bowl, combine the crumbs with 6 tablespoons of melted butter and 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
- Press Into the Pan: Pour the mixture into a 9-inch springform pan, spreading it evenly across the bottom. Use the back of a spoon or a flat-bottomed glass to press the crust firmly.
- Pre-Bake (Optional): For a firmer crust, bake it at 325°F (163°C) for 8-10 minutes. Let it cool before adding the filling.
- Step 2: Crafting the Cream Cheese FillingSoften the Cream Cheese: Ensure the cream cheese is at room temperature to avoid lumps.
- Mix Ingredients: In a large mixing bowl, beat 24 ounces of cream cheese with 1 cup of sugar until smooth. Add 1 teaspoon of vanilla extract and mix well.
- Add Eggs Gradually: Beat in three eggs, one at a time, mixing just until incorporated. Avoid overbeating, as it can introduce air bubbles that cause cracking.
- Pour Over the Crust: Gently pour the filling over the prepared crust, spreading it evenly with a spatula.
- Step 3: Adding the Cherry ToppingHomemade Cherry Topping: If using fresh cherries, pit and slice them. Simmer with sugar and a splash of lemon juice until they release their juices. Thicken with cornstarch or gelatin, and let cool.
- Canned Cherry Filling: For convenience, spoon high-quality canned cherry pie filling over the cheesecake.
- Spread Evenly: Once the topping is ready, spread it over the baked and cooled cheesecake, covering the surface completely.
- Step 4: Baking and CoolingPrepare a Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent leaks, and place it in a larger roasting pan. Fill the roasting pan with hot water, halfway up the sides of the springform pan.
- Bake: Preheat the oven to 325°F (163°C) and bake the cheesecake for 55-60 minutes. The center should jiggle slightly but not appear liquidy.
- Cool Gradually: Turn off the oven and let the cheesecake sit with the door ajar for an hour. Then, transfer it to a wire rack to cool completely.
- Step 5: Chilling for the Perfect TextureRefrigerate: Cover the cooled cheesecake with plastic wrap and chill for at least 4-6 hours, or overnight if possible. This allows the flavors to meld and the filling to set completely.
- Slice and Serve: For clean slices, dip a knife in hot water, wipe it dry, and cut through the cheesecake. Repeat between cuts for a polished presentation.
Notes
For a lighter version, use low-fat cream cheese or a mix of cream cheese and Greek yogurt to reduce fat and calories. Swap sugar for a natural sweetener like stevia or erythritol.