Description
This decadently rich cherry cheesecake boasts a buttery graham cracker crust, a creamy vanilla-infused filling, and a luscious homemade cherry topping. Baked in a water bath for perfect texture, it’s a delightful dessert that pairs the tartness of cherries with the smooth richness of classic cheesecake—a treat that truly dances on your taste buds.
Ingredients
Scale
Crust
- 1 cup Graham cracker crumbs
- 1/2 cup Unsalted butter (melted)
- 1/4 cup Light brown sugar
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Salt
Cheesecake Filling
- 16 ounces Cream cheese (room temperature)
- 1 cup Granulated sugar
- 1/2 cup Sour cream (room temperature)
- 1/4 cup All-purpose flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 3 large Large eggs (room temperature)
- 2 large Egg yolks (room temperature)
Cherry Topping
- 2 cups Cherries (fresh, pitted)
- 1/4 cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 1/2 cup Water
- 1 teaspoon Vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (176°C) and grease the inside of a 9-inch springform pan to ensure the cheesecake can be easily removed later.
- Make the Crust: Pulverize the graham crackers into fine crumbs using a food processor or crush them finely in a ziplock bag. In a bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt. Melt the butter and pour it into the crumbs mixture. Mix thoroughly until fully combined.
- Form and Bake the Crust: Press the crust mixture evenly into the bottom of the greased springform pan to create a solid base. Bake in the preheated oven for about 7 minutes until just set. Remove and allow to cool slightly.
- Prepare Filling: Reduce oven temperature to 325°F (163°C). In an electric mixer, beat the cream cheese until smooth. Gradually add granulated sugar and mix on low speed until incorporated. Add sour cream, vanilla extract, flour, and salt, blending well. Lightly whisk the eggs and egg yolks, adding them one at a time to the mixture, mixing gently to keep the batter airy.
- Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan halfway up the sides of the springform pan to create a water bath. Wrap the bottom of the springform pan with aluminum foil to prevent water leakage.
- Bake in Water Bath: Place in the oven and bake for 1 hour to 1 hour and 15 minutes, until the cheesecake’s edges are set but the center still has a slight wobble.
- Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.
- Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to firm up and develop flavor.
- Prepare Cherry Topping: In a saucepan over medium-low heat, combine fresh pitted cherries, sugar, and lemon juice. Mix water and cornstarch to form a slurry and add it to the cherry mixture along with vanilla extract. Cook while stirring until the sauce thickens and the cherries soften but retain some texture. Remove from heat and let cool.
- Serve: Once the cheesecake is chilled, spoon the cherry topping over the cheesecake before serving. Slice and enjoy this luscious, fruit-topped dessert.
Notes
- Room temperature ingredients help achieve a smoother cheesecake batter.
- Using a water bath prevents the cheesecake from cracking and ensures even baking.
- Allowing the cheesecake to chill for at least 6 hours or overnight results in optimal texture and flavor.
- The cherry topping can be made ahead and refrigerated; bring to room temperature before serving.
- For convenient crust preparation, use a food processor for finely crushed graham crackers.
