cherry cheesecake recipe

This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.

The BEST Cherry Cheesecake

(145 grams) honey graham cracker crumbs

tbsp (45 grams) melted butter

pkg cream cheese, room temperature

(150 grams) granulated sugar

eggs

(750 milliliters) sour cream (full-fat

tsp (10 milliliters) vanilla extract

(1&1/2 lbs) frozen pitted cherries

(100 grams) granulated sugar

water

cornstarch

tsp (5 milliliters) almond extract

Preheat oven to 325F and grease the sides of a 9&#8243; springform pan.

Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.

Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.

Add in the eggs, one at a time, mixing well in between on low speed.

Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.

Bake for 60-75 minutes or until the edges are set and 2-3&#8243; of the center is still wobbly.

Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.

Cherry Topping

This was fabulous but my crust kinda fell apart/wasn’t crispy/hard enough. Followed exact, not sure what I did wrong or what I can do to keep it together better

The cherry topping was very watery and the frozen organic cherries did not look as luscious as your photos. Are you supposed to defrost the cherries and drain to get rid of some of the liquid. Ended up using fresh blueberries instead.

Makes an absolutely beautiful cheesecake, everyone loved it.

https://content.jwplatform.com/videos/WfsK5KjV.mp4

This is a silky smooth cheesecake topped sky-high with gorgeous red plump cherries.

Ultimate Cherry Cheesecake

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

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.

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The BEST Cherry Cheesecake

The BEST Cherry Cheesecake

Cherry Cheesecake Recipe (Super Cre...

Top 3 cherry cheesecake recipe recipes from across the web

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

Top Tags

The BEST Cherry Cheesecake

The BEST Cherry Cheesecake

Cherry Cheesecake Recipe (Super Cre...

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