Cherry cheesecake

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5 from 1 vote

A classic cheesecake recipe topped with a homemade cherry topping.

Prep Time45

Cook Time1 30

Resting Time5

Total Time7 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 625kcal

Author: Heather Perine

Equipment

Ingredients

For the cherry topping:

¼ cup (60 ml) water
1 Tablespoon cornstarch
1/3 cup (67 g) granulated sugar
4 cups cherries fresh or frozen
1 tablespoon fresh lemon juice

For the crust:

1 3/4 cup (227 g) graham crackers (from about 15 crackers)
3 Tablespoons granulated white sugar
1/8 teaspoon salt
6 Tablespoons (85 g) unsalted butter melted

For the cheesecake filling:

2 pounds (four 8-ounce) blocks cream cheese softened to room temperature
1 ½ cups (300 g) granulated white sugar
pinch salt
2 teaspoons vanilla extract
4 large eggs room temperature
2/3 cup (151 g) sour cream
2/3 cup (151 g) heavy cream

Instructions

Make the cherry topping:

In a small bowl, stir together the water and cornstarch.
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.
Remove from the heat and allow to cool. Refrigerate until ready to use.

Make graham cracker crust

Prep oven. Preheat oven to 350°F (177°C), with rack in middle of oven.
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.
Assemble graham cracker crust. Press the graham cracker crumbs firmly into the bottom and slightly up the sides of a 9 inch springform pan, using the bottom of a measuring cup (or you can use your fingers).
Bake the crust. Place the pan on a baking sheet and bake at 350°F (177°C) for 10 minutes. Remove from the oven and let cool.

Make cheesecake filling

Combine cream cheese and sugar. In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 4 minutes
Add remaining ingredients. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add heavy cream and beat until incorporated. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.

Bake the cheesecake

Lower the heat on the oven to 325°F (160°C).
Wrap springform pan. Wrap the outside of the springform pan in three layers of aluminum foil, ensuring none of the pan is exposed. You can also use a slow cooker liner.
Bake the cheesecake. Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.
Pour filling into pan. Pour the cheesecake filling into the springform pan, over the graham cracker crust. Smooth the top with a rubber spatula.
Place in oven. Place the roasting pan with the springform pan in it, in the oven.
Add hot water. Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.
Bake the cheesecake. Bake at 325°F (160°C) for 1 1/2 hours until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly.
Allow cheesecake to cool in oven. Turn off the heat of the oven. Crack open the oven door and let the cake cool in the oven, as the oven cools, for another hour, which will help prevent the cheesecake from cracking.
Chill the cheesecake. Cover the top of the cheesecake with a paper towel (to help with condensation forming) and then cover in foil. Chill in the refrigerator for a minimum of 4 hours, or overnight.
Serving the cheesecake. When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan. Spoon cherry topping over the top of the cheesecake. Cut into slices and serve with cherry topping.

Notes

Storage: Store covered in the fridge for up to 4 days.
Freezing: Freeze for 1 month. Before freezing, let the cherry cheesecake cool completely. Wrap the whole cherry cheesecake with plastic wrap multiple times. Then, wrap it with heavy-duty aluminum foil and freeze it. But if you freeze slices of cherry cheesecake, wrap them with plastic wrap individually. Then, place it in an airtight container or freezer bag. Remember to consume within a month to avoid changes in texture and taste.

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