Homemade Cherry Cheesecake Recipe

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Craving something sweet and indulgent? There’s nothing quite like a homemade cherry cheesecake recipe to satisfy your dessert desires. This guide will walk you through every step of creating the most delicious cherry cheesecake you’ve ever tasted. So, roll up your sleeves and let’s get baking!

Why This is the Best Cherry Cheesecake Recipe

This cherry cheesecake recipe stands out because:

  • Creamy Texture: The perfect blend of cream cheese and sour cream gives it a velvety smoothness.
  • Homemade Cherry Topping: Fresh cherries create a topping that’s both sweet and slightly tart.
  • Easy to Follow: With simple instructions and common ingredients, anyone can make this dessert.
  • Impress Your Guests: This cheesecake is a showstopper that will make any occasion special.

If you’re looking for more delightful desserts, don’t miss our Easy Lemon Bundt Cake with Cake Mix Recipe for a citrusy treat.

Ingredients for the Cherry Cheesecake Recipe

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 32 ounces cream cheese, softened
  • 1 ¼ cups granulated sugar
  • ¼ cup sour cream
  • 2 teaspoons pure vanilla extract
  • 5 large eggs, room temperature

For the Cherry Topping:

  • 2 cups fresh or frozen cherries, pitted
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon lemon juice

Essential Tools for Your Cherry Cheesecake

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Saucepan
  • Aluminum foil
  • Roasting pan
  • Wire cooling rack

Step-by-Step Cherry Cheesecake Recipe

Ready to create this delectable cherry cheesecake recipe? Follow these steps, and you’ll have a masterpiece in no time.

Preparing the Crust

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). This ensures an even baking temperature.
  2. Combine Ingredients: In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter until it resembles wet sand.
  3. Press into Pan: Press the mixture firmly into the bottom of the 9-inch springform pan, using the back of a spoon or a measuring cup.
  4. Bake the Crust: Bake for 10 minutes. This helps set the crust so it doesn’t crumble when you slice the cheesecake.
  5. Cool the Crust: Remove from the oven and let it cool while you prepare the filling.

Making the Creamy Filling

  1. Beat the Cream Cheese: In a large mixing bowl, beat 32 ounces of softened cream cheese until smooth.
  2. Add Sugar and Sour Cream: Gradually add 1 ¼ cups sugar and ¼ cup sour cream, beating until well combined.
  3. Mix in Vanilla: Add 2 teaspoons vanilla extract and mix briefly.
  4. Add Eggs One at a Time: Add 5 large eggs one at a time, mixing on low speed after each addition until just blended. Overmixing can cause cracks.

Creating the Cherry Topping

  1. Cook the Cherries: In a saucepan, combine 2 cups cherries, ½ cup sugar, and 1 tablespoon lemon juice over medium heat.
  2. Prepare the Slurry: In a small bowl, whisk 2 tablespoons cornstarch and ¼ cup water until smooth.
  3. Thicken the Sauce: Stir the cornstarch mixture into the cherries. Cook until the sauce thickens, about 5 minutes.
  4. Cool the Topping: Remove from heat and let it cool to room temperature.

Assembling and Baking Your Cherry Cheesecake

  1. Prepare a Water Bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place it in a roasting pan.
  2. Pour in the Filling: Pour the cheesecake filling over the cooled crust.
  3. Add Hot Water: Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  4. Bake the Cheesecake: Bake at 325°F (163°C) for 1 hour and 15 minutes. The edges should be set, and the center should slightly jiggle.
  5. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  6. Refrigerate: Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.

Tips for a Perfect Cherry Cheesecake

  • Use Room Temperature Ingredients: This ensures a smooth filling without lumps.
  • Don’t Overmix: Overmixing can incorporate too much air, leading to cracks.
  • Avoid Sudden Temperature Changes: Cooling the cheesecake gradually prevents it from sinking or cracking.
  • Fresh vs. Frozen Cherries: Both work well, but fresh cherries offer a more vibrant flavor.

For more baking tips, you might enjoy our Chewy Chocolate Chip Cookies recipe.

Variations of the Cherry Cheesecake Recipe

  • Chocolate Cherry Cheesecake: Add 1 cup of melted chocolate to the filling for a decadent twist.
  • Mini Cheesecakes: Use a muffin tin lined with cupcake liners for individual servings.
  • Gluten-Free Option: Substitute the graham crackers with gluten-free cookies.

Serving Suggestions for Your Cherry Cheesecake

  • Whipped Cream: Top each slice with a dollop of whipped cream.
  • Chocolate Drizzle: Drizzle melted chocolate over the cherry topping.
  • Fresh Mint Leaves: Garnish with mint for a pop of color.

Looking for a savory dish to complement your dessert? Check out our Beef and Broccoli Stir-Fry for a satisfying meal.

Storing and Freezing Your Cherry Cheesecake

  • Refrigeration: Store leftovers in the fridge for up to 5 days, covered tightly.
  • Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions (FAQs)

1. Can I use canned cherry pie filling instead of making my own topping?

Yes, you can use canned filling as a shortcut. However, making your own allows for better flavor control and freshness.

2. What if I don’t have a springform pan?

You can use a deep-dish pie pan, but serving might be a bit messier without the removable sides.

3. How do I prevent my cheesecake from cracking?

Using a water bath, not overmixing, and allowing it to cool gradually are key steps to prevent cracks.

4. Can I substitute the graham cracker crust with something else?

Absolutely! Try using crushed Oreo cookies or digestive biscuits for a different flavor.

5. Is it necessary to use a water bath?

While not mandatory, a water bath helps the cheesecake bake evenly and prevents the top from cracking.

6. Can I make this cherry cheesecake recipe ahead of time?

Yes, it’s actually better to make it a day in advance to allow it to set properly.

7. What type of cream cheese is best?

Use full-fat cream cheese for the richest flavor and creamiest texture.

8. How long should I beat the cream cheese filling?

Beat until just combined and smooth. Overbeating can incorporate too much air.

Conclusion

There you have it—the ultimate cherry cheesecake recipe that’s sure to impress. With its creamy filling, buttery crust, and luscious cherry topping, this cheesecake is a slice of heaven. So why not give it a try? You’ll be delighted with the results, and so will anyone you share it with.

And if you’re in the mood for more culinary adventures, don’t miss our Smoked BBQ Chicken Thighs: The Ultimate Guide for a savory delight.

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