cherry cheesecake

This homemade cherry cheesecake is easy to make, and is so delicious! This creamy cheesecake topped with cherry sauce makes the perfect dessert!

Cherry Cheesecake

graham cracker crumbs

sugar

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

vanilla

eggs (at room temperature)

cherries, pitted and halved (fresh or frozen)

lemon juice

corn starch

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and about 2 inches up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

Bake the cheesecake at 275F for 1 1/2...

Bake the cheesecake at 275F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

In a medium saucepan, stir together the cherries,...

In a medium saucepan, stir together the cherries, lemon juice, corn starch, and sugar.

Cook, stirring, over medium heat until the cherries...

Cook, stirring, over medium heat until the cherries have broken down a bit and the sauce has thickened.

Chill the sauce and serve over top of...

Chill the sauce and serve over top of the cheesecake.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store it in the refrigerator for up to 5 days.

This Easy Cream Cheese Pie topped with cherry pie filling is a family-favorite dessert recipe! It&#39;s rich, creamy and absolutely incredible! It’s also probably one of the easiest desserts to make. There’s no baking required and you only need 4 simple ingredients for the cream cheese filling. Perfect to serve for the holidays, Valentine’s Day, or any special occasion.

Easy Cream Cheese Pie

graham cracker crumbs ((10 full graham cracker sheets))

butter (melted)

sugar ((I use slightly less than 1/4 cup))

(8 ounce) package Philadelphia cream cheese (very cold and straight from the fridge, should be a bit soft)

(14 ounce) can Eagle Brand sweetened condensed milk

vanilla extract

can prepared cherry pie filling** (optional)

Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.

To make the crust:

Using a stand or hand-held mixer, whip very cold cream cheese until fluffy. Then, pour in the sweetened condensed milk while continuing to beat until blended. Do not continue to beat too long or the mixture will become too thin. Add lemon juice and vanilla; beat until just combined. You may need to stop the mixer a few times and scrape down sides and give the mixture a good stir with a spatula. Pour mixture into prepared pie crust and refrigerate for 6-8 hours or overnight. I chill mine overnight for best results. The longer this pie is refrigerated, the better it will set up.

Serve pie with cherry pie filling or other desired topping. Cover and store leftover pie in the refrigerator for up to 5 days.

To make the filling:

https://content.jwplatform.com/videos/GHnS4vAM.mp4

What dessert dreams are made of… Easy Cream Cheese Pie topped with lightly tart cherries. No baking, only 6 ingredients (if using a prepared pie crust), about 8 minutes (hands-on time) and lots of kisses and hugs from your Valentine!

EASY CREAM CHEESE PIE REC

These Cherry Cheesecake Egg Rolls are sweet, creamy, &amp; have the perfect amount of crunch from the egg rolls!

Cherry Cheesecake Egg Rolls

cream cheese (softened)

lemon rind

cherry pie filling

egg roll wrappers (mine were 6″x6″)

In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.

Lay out the egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture.

Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.

Preheat oil to about 350°F and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.

The easy black forest cheesecake roll that will be a hit at your next event.

Easy black forest cheesecake roll recipe

jar Pitted Morello Cherries

20.00 ml caster sugar

20.00 ml Cointreau, Chambord

dark cooking chocolate, finely chopped

(3/4 cup) thickened cream

golden syrup

pkts Hand Finished Chocolate Brownies

(3/4 cup) thickened cream, extra, whipped

pkt cream cheese, chopped,

butter,

(1/2 cup) icing sugar mixture

tsp vanilla extract

Step 1

Drain the cherries, reserving 125ml (1/2 cup) of the syrup. Place the reserved syrup in a small saucepan. Add the caster sugar and cook, stirring, over a low heat until the sugar dissolves. Increase the heat to high and bring to the boil. Simmer for 4 minutes or until thickens slightly. Remove from the heat. Stir in the liqueur and set aside to cool completely.

Step 2

Meanwhile, place the dark chocolate, thickened cream and golden syrup in a microwave-safe bowl. Microwave on high, stirring every minute, until the mixture is melted and smooth. Set aside for 30 minutes to cool slightly. Place in the fridge, stirring halfway through, for 20 minutes or until thick enough to spread.

Step 3

To make the cheesecake filling, use electric beaters to beat the cream cheese, butter, icing sugar and vanilla in a bowl until smooth and fluffy.

Step 4

Place a large piece of baking paper on the kitchen bench. Place the brownies with the two longest slides sitting side by side. Use a rolling pin to roll over the brownies to make a 24 x 30cm rectangle. Use your fingers to press any rough edges together.

Step 5

Spread the top of the brownie with 1/2 cup of the chocolate mixture to cover. Cover the remaining chocolate mixture with plastic wrap and set aside at room temperature.

Step 6

Spread the cream cheese mixture over the chocolate mixture, leaving a 2cm border along one of the long edges of the brownie.

Step 7

Reserve 10 cherries. Place the remaining cherries randomly over the top of the cream cheese mixture. Using the paper and starting from a long side, roll up to form a log. Carefully transfer to a baking tray. Place in the fridge for 6 hours to chill and set.

Step 8

Place the log on a serving plate or board. Spread the remaining chocolate mixture over the top of the roll to cover.

Step 9

Spoon the whipped cream into a piping bag fitted with a 1.5cm fluted nozzle. Pipe along the top of the roll. Decorate with the remaining cherries and drizzle with the cherry syrup. Serve immediately.

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6369079192112&=domain=br

5348771529001-6369079192112

This cherry cheesecake is ultra-creamy, baked with vanilla bean, and topped with a glossy homemade cherry compote.

Cherry Cheesecake Recipe (Super Creamy &amp; Easy)

graham

brown sugar

cinnamon

salt

tbsp (85 grams) salted butter (melted)

oz (3 blocks) full-fat cream cheese (room temp)

oz mascarpone cheese (room temp)

(265 grams) granulated white sugar

eggs (room temp)

(160 grams) full-fat sour cream (room temp)

(160 grams) heavy cream (room temp)

vanilla bean paste ((vanilla extract works too))

tsp salt

(100 grams) granulated white sugar

lemon juice (fresh)

vanilla extract or vanilla bean paste

cornstarch

water

Prepare

Preheat your oven to 350°F (175°C). Prepare your 10-inch springform pan by wrapping the outside in heavy-duty foil (I recommend wrapping it three times and crimping the foil around the top edge to prevent water from seeping in).If you&#39;re not using a springform pan, no problem, just grab a regular cake pan and line the bottom with parchment paper.

In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until it resembles wet sand.

Press

Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and let cool while you make the filling.Reduce the oven temperature to 325°F (160°C).

Make the Crust:

Beat

In a large mixing bowl, beat the cream cheese and mascarpone together until smooth and fluffy, about 4 minutes.

Add the sugar, salt, and vanilla bean paste, then beat again for 2–3 minutes until fully incorporated and silky.

Combine

Add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing at this stage to prevent air bubbles and cracking.

Stir

Mix in the sour cream until smooth, then add the heavy cream and stir until the batter is completely velvety and lump-free. Scrape down the bowl as needed.

Make the Cheesecake Filling:

Place

Place your foil-wrapped springform pan in the center of a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 to 2 inches up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracks.

Pour

Pour the cheesecake batter into the crust. Smooth the top if needed.

Bake

Bake at 325°F (160°C) for 1 hour and 30 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan. It should look like soft-set Jell-O—not runny.

Cool

Once done, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually. This step also helps prevent cracks.

Chill

Once your cheesecake has cooled in the oven, cover the pan with foil or plastic wrap (still in the pan) and place it in the fridge. Let it chill for at least 6–8 hours, but overnight is ideal for the perfect texture.This step is crucial; cheesecake needs time to fully set and develop that ultra-creamy consistency. Trust me, it’s worth the wait!

When you’re ready to serve, gently release the cheesecake from the springform pan and transfer it to a serving plate. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.If you used a regular cake pan instead, carefully run a thin offset spatula or butter knife around the edges to loosen the cheesecake. Then gently lift it out using the parchment paper you placed on the bottom. You can also flip it out onto a flat plate, then flip it again right-side up onto your serving platter (like you would a layered cake). Go slow, it’s delicate but doable! If you have a torch, gently warm the edges of the pan for an easy release.

Bake the Cheesecake:

In a saucepan over medium heat, combine cherries, sugar, lemon juice, vanilla, and salt.

Cook

Cook 8–10 minutes, stirring occasionally, until cherries soften and release juices.

Stir together cornstarch and water, then add to the cherries. Cook 1–2 minutes until thick and glossy.

Remove from heat and cool completely. The compote will thicken as it cools.

Spoon

Spoon the cherry compote over the cold cheesecake and serve!

Cherry Compote

Texture was amazing, light and delicate. Wasn’t heavy or thick like most recipes I’ve made. The cherry  compote topping wasn’t sweet and was the perfect complement.

https://videos.scriptwrapper.com/25544/THYBertnP2wXfCibNUK8/original/video.mp4

This ultra-creamy cherry cheesecake is made from scratch, with a smooth vanilla bean filling, a buttery graham cracker crust, and a glossy homemade cherry compote on top. In this video, I’ll walk you through each step so you can achieve a crack-free, bakery-quality cheesecake right at home, no canned cherry filling required.

From gentle mixing and water bath tips to knowing exactly when your cheesecake is done, this step-by-step tutorial covers everything you need for perfect results every time.

Top 5 cherry cheesecake recipes from across the web

The most viewed cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cherry Cheesecake

Easy Cream Cheese Pie

Cherry Cheesecake Egg Rolls

Easy black forest cheesecake roll r...

Cherry Cheesecake Recipe (Super Cre...

Top 5 cherry cheesecake recipes from across the web

The most viewed cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Cheesecake

Easy Cream Cheese Pie

Cherry Cheesecake Egg Rolls

Easy black forest cheesecake roll r...

Cherry Cheesecake Recipe (Super Cre...

The most viewed cherry cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine