Print

Creamy Dream Cherry Cheesecake

cherry cheesecake - featured image
Print Recipe

A velvety smooth cherry cheesecake with a buttery graham cracker crust and a from-scratch cherry topping. This impressive dessert is surprisingly easy to make and perfect for any gathering.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 2 tablespoons all-purpose flour
  • 3 cups (450g) fresh or frozen cherries, pitted
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Place a rack in the middle position. Lightly grease your springform pan with butter or non-stick spray.
  2. Make the crust. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press this firmly into the bottom of your springform pan using the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  3. Prepare the water bath. While the crust bakes, wrap the outside of your springform pan with two layers of heavy-duty aluminum foil. Make sure the foil comes up at least 2 inches high on the sides. Place the wrapped pan in your larger baking dish.
  4. Make the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy—about 2 minutes. Scrape down the bowl and beaters. Add the sugar and vanilla, beating until combined, about 1 minute. Don’t overmix at this stage.
  5. Add the eggs one at a time. Beat on low speed after each addition just until the yolk disappears. Overmixing incorporates too much air, which can cause cracks.
  6. Fold in the sour cream and flour. Add the sour cream and flour, then mix on low speed until just combined. Use a rubber spatula to gently fold the batter a few times, ensuring everything is evenly mixed. The batter should be smooth and silky.
  7. Pour the filling over the crust. Use your spatula to spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Bake in the water bath. Carefully pour hot water into the larger baking dish until it reaches about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly like firm Jell-O when you gently shake the pan.
  9. Cool slowly. Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cooling prevents cracks. Remove from the water bath, take off the foil, and let it cool completely on a wire rack (about 2 hours).
  10. Chill for at least 4 hours, but overnight is best. Cover the pan with plastic wrap and refrigerate. This step is non-negotiable for that perfect creamy texture.
  11. Make the cherry topping. In a small saucepan, combine cherries, sugar, lemon juice, and vanilla. Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to bubble (about 8-10 minutes). In a small bowl, whisk cornstarch and water together, then stir this slurry into the cherry mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let cool completely.
  12. Assemble and serve. Once the cheesecake is fully chilled, run a knife around the edge of the pan, then release the springform latch. Spoon the cherry topping over the top, spreading it evenly. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

Room temperature ingredients are crucial for a smooth batter. Don’t overmix after adding eggs. The water bath helps prevent cracks. Chill overnight for best texture. The cherry topping can be made ahead and stored separately. For gluten-free, use gluten-free graham crackers or almond flour crust. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: cherry cheesecake, creamy cheesecake, homemade cheesecake, cherry topping, dessert recipe, easy cheesecake, impressive dessert

Find it online: https://emacrave.com/creamy-dream-cherry-cheesecake-best-impressive-dessert/