Cherry Cheesecake
This cherry cheesecake features a rich, creamy filling, a crisp graham cracker crust, and a sweet cherry topping. It's simple to make and perfect for any occasion.
Equipment
- Springform Pan
- Oven
- Food Processor
Ingredients
Crust
- 1 ½ cups Graham Crackers crushed
- ¼ cup Butter melted
- 2 tbsp Sugar for crust
Filling
- 3 8 oz packages Cream Cheese softened
- 1 cup Sour Cream
- ¾ cup Sugar for filling
- 3 large Eggs
- 1 tsp Vanilla Extract
Topping
- 1 ½ cups Fresh Cherries
Instructions
- Preheat oven to 350°F (175°C). Prepare the springform pan by lightly greasing or lining with parchment paper.
- Crush graham crackers into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter and sugar until well combined.
- Press the graham cracker mixture into the bottom of the springform pan to form the crust. Bake the crust at 350°F for 10 minutes to firm up.
- While the crust is cooling, beat the cream cheese until smooth. Add sugar and sour cream, mixing until combined.
- Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract.
- Pour the cheesecake mixture over the cooled crust. Bake at 325°F (163°C) for 45-50 minutes, or until the center is slightly wobbly but not runny.
- Turn off the oven and leave the door ajar for 10 minutes. Then, cool the cheesecake to room temperature before transferring it to the fridge to chill for at least 4 hours or overnight.
- To make the topping, heat fresh cherries with a bit of sugar in a saucepan to create a syrupy glaze. Alternatively, use canned cherry pie filling for convenience.
- Once chilled, slice the cheesecake with a warm knife for clean cuts. Serve with a dollop of whipped cream and a cherry topping.
Notes
For a smoother finish, ensure that all ingredients are at room temperature before mixing. This helps prevent lumps in the cheesecake filling.