CHERRY CHEESECAKE

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The sweet and sour taste combined with the smooth, creamy, and silky texture of this cherry cheesecake makes it a perfect snack for all occasions. Make cherry cheesecake with frozen or fresh cherries any time, all year round. This is the best homemade cherry cheesecake you will ever try!

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Cherries

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1. In a small bowl, stir together the water and cornstarch.

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2. In a medium saucepan, stir together the cherries, lemon juice, sugar, and cornstarch/water mixture. Cook over medium heat until boiling, stirring continuously and allow to thicken, about 10 minutes.

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3. Remove from the heat and allow to cool. Refrigerate until ready to use.

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4. Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.

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5. Make graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

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CHERRY CHEESECAKE

The sweet and sour taste combined with the smooth, creamy, and silky texture of this cherry cheesecake makes it a perfect snack for all occasions. Make cherry cheesecake with frozen or fresh cherries any time, all year round. This is the best homemade cherry cheesecake you will ever try!

- Boston Girl Bakes

Cherries

key ingredient

1. In a small bowl, stir together the water and cornstarch.

Make the cherry topping:

2. In a medium saucepan, stir together the cherries, lemon juice, sugar, and cornstarch/water mixture. Cook over medium heat until boiling, stirring continuously and allow to thicken, about 10 minutes.

STIR TOGETHER

3. Remove from the heat and allow to cool. Refrigerate until ready to use.

COOL & CHILL

4. Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.

PREHEAT THE OVEN

5. Make graham cracker crust. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

MAKE THE CRUST

READ MORE:

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