Why You’ll Fall in Love with This Cherry Cheesecake
This Cherry Cheesecake is truly a dessert masterpiece. It’s creamy, rich, and topped with sweet cherries, making it a perfect treat for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging yourself, this cheesecake never disappoints. Its combination of textures and flavors will please anyone with a sweet tooth. Plus, it’s not only easy to make but also impressive to present!
Mastering the Art of Cherry Cheesecake
Ingredients Needed:
- 200 g biscuits (petit beurre or graham crackers)
- 80 g butter (melted)
- 1 tbsp sugar (optional)
- 600 g cream cheese (room temperature)
- 200 g sugar
- 200 g sour cream / strained yogurt
- 3 eggs (room temperature)
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tbsp cornstarch (optional – for a smoother texture)
- 300–350 g cherry pie filling or homemade cherry sauce
- For homemade cherry sauce:
- 2 cups cherries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 2–3 tbsp water
- 1 tsp lemon juice
Step-by-Step Guide:
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Create the Base: Begin by crushing the biscuits in a food processor. Mix them well with the melted butter and optional sugar. Press this mixture into the bottom of a 20–22 cm springform pan, then chill it in the refrigerator for about 10–15 minutes.
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Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until it’s smooth, which takes about 2–3 minutes. Add the sugar and mix again. Then, incorporate the sour cream/yogurt, lemon juice, and vanilla. Add the eggs one by one, making sure to mix well after each addition. Finally, pour this creamy mixture into the prepared crust.
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Bake to Perfection: Use the bain-marie method for baking. Wrap the springform pan in foil to prevent water from leaking in. Place it on a baking sheet, and pour hot water around it. Bake at 160°C for 55–65 minutes until the edges are set, but the center remains slightly jiggly. After baking, leave the oven door ajar for one hour to cool gradually.
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Make the Cherry Topping: If you’re using store-bought cherry pie filling, just chill it. For a delicious homemade sauce, combine the cherries, sugar, and lemon juice in a saucepan. Mix cornstarch and water together, then add this blend to the cherries. Cook until thickened and remove from heat.
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Put It All Together: Allow the cheesecake to come to room temperature, then refrigerate it for at least 4–5 hours or overnight. Once chilled, drizzle the cherry sauce over the top, slice, and serve to your delighted guests.
Serving Your Irresistible Cherry Cheesecake
This cheesecake is a showstopper on its own but can also be enhanced with whipped cream or a dusting of powdered sugar. Serve it cool and watch everyone enjoy the creamy texture paired with the sweet cherry topping.
Storing Your Cherry Cheesecake
To keep your cheesecake fresh, cover it tightly and store it in the refrigerator. It can last for up to 4-5 days, but it’s so delicious that it may not last that long!
Pro Tips for Perfecting Your Cheesecake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Avoid overbeating the batter; mix until just combined.
- Use a water bath for even baking and to prevent cracks on the surface.
Fun Variations to Try
Feel free to switch up the toppings! You can use other fruits such as strawberries or blueberries, or even swirl in some chocolate for a decadent twist.
Nutritional Information
For a standard slice (approximately 1/12 of the cheesecake):
- Calories: 320
- Fat: 20g
- Carbs: 30g
- Protein: 6g
Great Serving Ideas for Family Gatherings
Pair your cheesecake with a scoop of vanilla ice cream or a side of fruit salad. It’s a hit with coffee or tea, making it a perfect dessert for an afternoon gathering or after a family meal.
Pairing Suggestions: What Goes Well With This Dessert
This cheesecake complements well with a light dessert wine, hot coffee, or herbal tea. Its sweetness balances beautifully with these beverages.
Common Questions About Cherry Cheesecake
Can I make this cheesecake in advance?
Absolutely! This cheesecake is perfect for making ahead of time. Just store it properly in the refrigerator.
Is it possible to freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly and it will last for about a month. Just let it thaw in the fridge before serving.
Can I use fresh cherries instead of pie filling?
Definitely! Fresh cherries make a lovely topping, especially if you cook them down into a sauce.
Cherry Cheesecake
Ingredients
Crust Ingredients
- 200 g biscuits (petit beurre or graham crackers)
- 80 g butter (melted)
- 1 tbsp sugar (optional)
Cheesecake Filling Ingredients
- 600 g cream cheese (room temperature)
- 200 g sugar
- 200 g sour cream / strained yogurt
- 3 pcs eggs (room temperature)
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 tbsp cornstarch (optional – for a smoother texture)
- 300–350 g cherry pie filling or homemade cherry sauce
Homemade Cherry Sauce Ingredients
- 2 cups cherries
- 1/2 cup sugar
- 1 tbsp cornstarch
- 2–3 tbsp water
- 1 tsp lemon juice
Instructions
Preparation of Crust
- Begin by crushing the biscuits in a food processor. Mix them well with the melted butter and optional sugar.
- Press this mixture into the bottom of a 20–22 cm springform pan, then chill it in the refrigerator for about 10–15 minutes.
Preparation of Filling
- In a mixing bowl, beat the cream cheese until it’s smooth, which takes about 2–3 minutes.
- Add the sugar and mix again. Then, incorporate the sour cream/yogurt, lemon juice, and vanilla.
- Add the eggs one by one, making sure to mix well after each addition.
- Finally, pour this creamy mixture into the prepared crust.
Baking
- Use the bain-marie method for baking. Wrap the springform pan in foil to prevent water from leaking in.
- Place it on a baking sheet, and pour hot water around it. Bake at 160°C for 55–65 minutes until the edges are set, but the center remains slightly jiggly.
- After baking, leave the oven door ajar for one hour to cool gradually.
Making Cherry Topping
- If you’re using store-bought cherry pie filling, just chill it.
- For a delicious homemade sauce, combine the cherries, sugar, and lemon juice in a saucepan.
- Mix cornstarch and water together, then add this blend to the cherries. Cook until thickened and remove from heat.
Assembly
- Allow the cheesecake to come to room temperature, then refrigerate it for at least 4–5 hours or overnight.
- Once chilled, drizzle the cherry sauce over the top, slice, and serve.
