This Elegant Cherry Cheesecake is a classic dessert elevated with a velvety-smooth cream cheese filling and a crown of juicy, sweet-tart cherries. The graham cracker crust adds a delightful crunch, contrasting beautifully with the rich filling and glossy cherry topping. This cheesecake is baked gently in a water bath to ensure a crack-free, creamy texture. Whether you serve it at a holiday dinner or as a sweet finale to a romantic meal, this cheesecake is sure to impress.
🍴 Ingredients:
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon (optional, for extra warmth)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 large eggs, room temperature
- ⅔ cup sour cream
- ⅓ cup heavy cream
For the Cherry Topping:
- 2 cups pitted cherries (fresh or frozen)
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- ¼ cup water
- Optional: ½ teaspoon almond extract for added depth
🧁 Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon (if using). Add melted butter and stir until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to smooth it out evenly.
- Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prepare for the water bath.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy—about 2-3 minutes.
- Add sugar, vanilla, and lemon juice, beating until combined.
- Mix in the eggs, one at a time, beating on low speed and scraping the sides of the bowl as needed.
- Gently fold in the sour cream and heavy cream until just combined.
- Pour the batter over the crust in the springform pan and smooth the top with a spatula.
Step 3: Bake in a Water Bath
- Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- Bake for 55-65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven and let the cheesecake rest inside with the door cracked open for 1 hour. This helps prevent cracking.
- Remove from the oven and water bath, then let cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Step 4: Prepare the Cherry Topping
- In a small saucepan, combine cherries, sugar, lemon juice, water, and cornstarch.
- Cook over medium heat, stirring frequently, until the mixture begins to thicken and the cherries soften (about 8-10 minutes).
- Stir in almond extract if using, then remove from heat and let cool completely.
Step 5: Assemble and Serve
- Once the cheesecake is fully chilled, run a knife around the edge to loosen, then remove the springform pan ring.
- Spoon the cooled cherry topping over the cheesecake.
- Slice with a hot knife (cleaning between cuts) and serve chilled.
💡 Tips for the Perfect Cheesecake:
- Always use room temperature ingredients to ensure a smooth, lump-free filling.
- Don’t overmix once the eggs are added—too much air can cause the cheesecake to rise and crack.
- A water bath creates a gentle cooking environment, preventing the top from browning or cracking.
- You can substitute the cherry topping with raspberry, blueberry, or even a mixed berry compote.
🍷 Pairing Suggestions:
- Serve with a glass of Moscato or a light Pinot Noir.
- A scoop of vanilla bean ice cream on the side adds a luxurious touch.
Let me know if you want a gluten-free or no-bake version!