Cherry Cheesecake Recipe

Cherry cheesecake is a classic, indulgent dessert featuring a rich, creamy cheesecake filling on a buttery graham cracker crust, topped with luscious sweet cherries. The combination of tangy cream cheese, smooth texture, and fruity cherry topping makes this a perfect treat for special occasions or casual indulgence. Whether you prefer a traditional baked cheesecake or a no-bake version, this recipe will guide you to creating a smooth, velvety masterpiece with a vibrant cherry topping.

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons sugar

For the Cheesecake Filling:

• 2 cups cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream (for a smoother texture)
• 1 tablespoon lemon juice (enhances flavor)

For the Cherry Topping:

• 2 cups fresh or canned cherries
• ½ cup sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon lemon juice

Instructions:

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture firmly into a 9-inch springform pan, making an even layer.
4. Bake for 10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Mix in vanilla extract, eggs, sour cream, and lemon juice. Blend until fully combined, ensuring a smooth texture without overmixing.
3. Pour the mixture over the cooled crust.

Step 3: Bake the Cheesecake

1. Bake at 325°F (160°C) for 45–50 minutes, or until the edges are set but the center still slightly jiggles.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open.
3. Once cooled, refrigerate for at least 4 hours (preferably overnight) for best texture.

Step 4: Prepare the Cherry Topping

1. In a saucepan over medium heat, combine cherries, sugar, lemon juice, and cornstarch slurry.
2. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and allow it to cool completely before topping the cheesecake.

Step 5: Assemble and Serve

1. Spoon the cooled cherry topping over the chilled cheesecake.
2. Slice and serve!

Tips for a Perfect Cherry Cheesecake:

• Use room-temperature cream cheese for a smooth batter.
• Don’t overmix the eggs to avoid a dense cheesecake.
• For a no-bake version, replace eggs with whipped cream and refrigerate for 6+ hours.
• Experiment with toppings like dark chocolate drizzle or crushed nuts.

Would you like variations, such as a chocolate crust or a different fruit topping? Let’s make it even more exciting!