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Classic Cherry Cheesecake Recipe
Cherry cheesecake is a timeless dessert that combines a rich, creamy cheesecake with a sweet and tangy cherry topping. This recipe provides a step-by-step guide to making a delicious cherry cheesecake from scratch.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the Cherry Topping:
- 1 (21-ounce) can cherry pie filling (or make your own, see optional homemade topping below)
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan.
2. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Add the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream until just combined.
4. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature.
5. Chill the Cheesecake:
- Once the cheesecake is completely cool, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
6. Add the Cherry Topping:
- Before serving, spoon the cherry pie filling evenly over the top of the cheesecake.
Optional Homemade Cherry Topping
Ingredients:
- 2 cups fresh or frozen pitted cherries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions:
- In a medium saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices, about 10 minutes.
- Remove from heat and stir in the vanilla extract.
- Allow the topping to cool completely before spooning it over the cheesecake.
Tips for the Perfect Cherry Cheesecake
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing to achieve a smooth, creamy filling.
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix until just combined.
- Water Bath: For an extra smooth cheesecake, bake it in a water bath. Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Cooling: Letting the cheesecake cool gradually in the oven and then at room temperature helps prevent cracks.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Enjoy this classic cherry cheesecake with its creamy filling, buttery crust, and sweet cherry topping as a delightful end to any meal!
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