Cherry Cheesecake
This Cherry Cheesecake is the dessert I reach for every single time I need to impress a crowd without losing my mind in the kitchen. It has a buttery graham cracker crust, a thick and velvety cream cheese filling, and a glossy layer of sweet cherries on top. It bakes up smooth, slices clean, and tastes like something from a bakery case.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Food processor for crushing the graham crackers
- Large mixing bowls
- Rubber spatula
- Heavy-duty aluminum foil
- Large roasting pan or baking dish for the water bath
Ingredients
For the Crust
- 2 cups graham cracker crumbs about 20 full graham cracker sheets
- 1/4 cup granulated sugar 50g
- 6 tablespoons unsalted butter 85g, melted
- 1/4 teaspoon salt
For the Filling
- 4 blocks full-fat cream cheese 8 ounces each, 32 ounces total, softened to room temperature
- 1 cup granulated sugar 200g
- 1/2 cup sour cream 120g, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs at room temperature
For the Topping
- 1 can cherry pie filling 21 ounces, or homemade cherry sauce
For Serving (Optional)
- freshly whipped cream for serving
- warm chocolate sauce for drizzling
- vanilla ice cream for serving
- fresh cherries for garnish
- fresh mint for garnish
Instructions
- Preheat oven to 350°F (177°C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside tightly in two layers of heavy-duty aluminum foil.
- Stir together graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until evenly moistened. Press firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8 to 10 minutes, until golden and toasty. Remove and cool completely. Reduce oven temperature to 325°F (163°C).
- Beat softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add sugar and beat until combined, scraping down the bowl.
- Mix in sour cream, lemon juice, vanilla, and salt on low speed until just incorporated. Add eggs one at a time, mixing on low speed after each addition just until blended.
- Pour filling over the cooled crust and smooth the top. Place the foil-wrapped pan into a large roasting pan and set on the middle rack of the oven.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55 to 65 minutes, until edges are set and only the center still has a slight jiggle.
- Turn off the oven and crack the door open a few inches. Leave the cheesecake inside for 1 hour to cool gradually and prevent cracks.
- Remove cheesecake from the water bath and let it finish cooling on the counter to room temperature.
- Cover loosely and refrigerate for at least 5 hours, or overnight for the cleanest slices. Run a thin knife around the edge before releasing the springform sides.
- Spoon cherry pie filling evenly over the top of the chilled cheesecake right before serving. Slice with a clean, warm knife between cuts and serve chilled.
Notes
- Bring the cream cheese, sour cream, and eggs to true room temperature before mixing to avoid lumps in the filling.
- Avoid overmixing once the eggs go in, since extra air whipped into the batter causes the top to puff and then crack as it cools.
- Always use a water bath and wrap the pan well to keep the oven humid and bake the filling gently.
- Resist the urge to check on the cheesecake too often; opening the oven door repeatedly drops the temperature and can cause sinking.
- Let the cheesecake chill for the full time listed. A cheesecake that hasn't set completely will not slice cleanly.
- For a chocolate crust, swap the graham crackers for crushed chocolate wafer cookies.
- For a no-bake version, set the filling with gelatin or a stabilized whipped cream base instead of eggs and skip the oven entirely.
- For mini cheesecakes, divide the crust and filling among a lined muffin tin for individual portions.
- For a boozy cherry topping, stir a splash of bourbon or kirsch into the cherry sauce while it warms.
- Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving and add the cherry topping fresh after thawing.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 38gProtein: 7gFat: 27gSaturated Fat: 15gSugar: 28g
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