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Cherry Cheesecake

This irresistible cherry cheesecake recipe combines a rich cream cheese filling with a buttery crust and a fruity cherry topping, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 200 g biscuits (petit beurre or graham crackers)
  • 80 g butter (melted)
  • 1 tbsp sugar (optional)
For the Cheesecake Filling
  • 600 g cream cheese (room temperature)
  • 200 g sugar
  • 200 g sour cream / strained yogurt
  • 3 units eggs (room temperature)
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1 tbsp cornstarch (optional) Helps stabilize the filling
For the Cherry Topping
  • 300-350 g cherry pie filling
For Homemade Cherry Sauce (Optional)
  • 2 cups cherries (pitted)
  • 1/2 cup sugar
  • 1 tbsp cornstarch
  • 2-3 tbsp water
  • 1 tsp lemon juice

Method
 

Preparation of the Crust
  1. Preheat your oven to 175°C (350°F).
  2. Crush the biscuits in a food processor until they reach a fine crumb consistency.
  3. In a bowl, mix the crushed biscuits with melted butter and sugar until combined.
  4. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create the crust.
  5. Bake for 10 minutes, then remove from oven and cool.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
  2. Gradually add sugar, sour cream, eggs, lemon juice, and vanilla, mixing well after each addition.
  3. If using cornstarch, mix it in as well.
Assembling the Cheesecake
  1. Pour the cream cheese mixture over the cooled crust and spread it evenly.
  2. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Preparing the Cherry Sauce (Optional)
  1. In a saucepan, combine pitted cherries, sugar, cornstarch, water, and lemon juice over medium heat.
  2. Stir continuously until the mixture clears and thickens. Remove from heat and let cool.
Chill and Serve
  1. Once the cheesecake is done baking, turn off the oven and let it cool inside for about an hour.
  2. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
  3. Top with cherry pie filling or the homemade cherry sauce before slicing.

Notes

For a richer flavor, add a tablespoon of almond extract to the cheesecake filling. For chocolate lovers, fold in melted dark chocolate or cocoa powder. Berry swaps can be made with blueberries, strawberries, or raspberries. Serve with freshly whipped cream and mint leaves for a stunning presentation.