Cheesecake is one of those desserts that feels like a luxurious treat, and adding a cherry topping takes it to the next level. This cherry cheesecake recipe combines a creamy, velvety base with a tangy-sweet cherry topping, all set on a crunchy graham cracker crust. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cherry cheesecake recipe will surely be the highlight of your table.
Table of Contents
Recipe Card
Recipe name: Cherry Cheesecake Recipe
Description: A smooth, creamy cheesecake with a graham cracker crust, topped with a sweet-tart cherry compote.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 6 hours (or overnight)
- Total Time: 7 hours 20 minutes
- Servings: 12
- Calories: 256 kcal
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 ½ tablespoons melted butter
- 1 ½ tablespoons sugar
- Pinch of salt
For the Cheesecake Batter:
- 2 (8 oz) packages cream cheese, softened
- ⅔ cup sugar
- ⅔ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Cherry Topping:
- 1 lb pitted cherries (fresh or frozen)
- 3–6 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2–4 tablespoons water
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand.
- Gently press the mixture down firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let it cool.
- Make the Cheesecake Batter:
- In a large bowl, whip the cream cheese until it’s nice and smooth. Add sugar and continue to mix.
- Blend in sour cream, vanilla, and salt. Finally, mix in eggs one at a time on low speed to prevent air bubbles.
- Bake the Cheesecake:
- Pour the batter over the crust. Place the springform pan in a large roasting pan and fill the pan with hot water halfway up the sides of the springform pan.
- Bake for 55 to 60 minutes, or until the edges are firm and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool with the door cracked open for 1 hour.
- Prepare the Cherry Topping:
- In a saucepan, combine cherries, sugar, lemon juice, and 2 tablespoons water. Bring to a simmer over medium heat.
- Dissolve cornstarch in 2 tablespoons of water and stir it into the cherry mixture. Simmer until thickened. Let it cool completely.
- Assemble and Chill:
- Once the cheesecake has cooled to room temperature, top it with the cherry mixture. Cover it up and refrigerate for at least 6 hours, or overnight for the best results.
Notes
- Graham Cracker Crust: If you only want a crust on the bottom (not the sides), reduce the amount of graham cracker crumbs by half. This adjustment ensures that the base remains sturdy and flavorful without excess crumbs along the edges of your cherry cheesecake recipe.
- Cream Cheese: For the best results, opt for full-fat cream cheese. To soften, leave it at room temperature or microwave it in 20-second intervals. Softened cream cheese blends smoothly, giving you that silky, creamy texture essential for a perfect cherry cheesecake recipe.
- Sour Cream: Sour cream gives the cheesecake its signature tangy flavor and creamy texture. For an even silkier cheesecake, you can substitute half of the sour cream with heavy cream. This slight tweak adds extra richness to your cherry cheesecake recipe.
- Air Bubbles: To avoid cracks, remove air bubbles by mixing the batter on low speed for 2 minutes and tapping the pan on the counter. This step ensures a smooth, velvety finish for your cherry cheesecake recipe.
- Cooling: After baking, let the cheesecake cool in the oven with the door cracked open for 1 hour. This gradual cooling process prevents sudden temperature changes, reducing the risk of cracks in your cherry cheesecake recipe. Once at room temperature, loosely cover to prevent condensation from dripping onto the surface.
- Make-Ahead Tip: This cherry cheesecake recipe can be made up to 2 days in advance and stored in the refrigerator. This makes it an ideal option for holiday prep or special occasions.
Nutrition Information
- Serving Size: 1 slice (based on total servings provided)
- Calories: 256 kcal
- Sugar: 34 g
- Sodium: 187 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g (includes polyunsaturated and monounsaturated fats)
- Trans Fat: 0.1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
Why You’ll Love This Cherry Cheesecake Recipe
- Rich and Creamy Texture: The perfect balance of smoothness and density.
- Crowd-Pleasing Flavor: Sweet, tangy cherries pair beautifully with the velvety cheesecake.
- Make-Ahead Convenience: Ideal for preparing in advance for special occasions.
Key Ingredients and Substitutions
- Graham Cracker Crust: Swap with crushed digestive biscuits or gluten-free crackers for dietary needs.
- Cream Cheese: Full-fat cream cheese is essential for the rich texture. Low-fat versions can yield a runny cheesecake.
- Sour Cream: Can be partially replaced with heavy cream for extra silkiness.
- Cherries: Both fresh and frozen cherries work; adjust sugar to taste.
How to Make Cherry Cheesecake Recipe (Step-by-Step)
Creating the perfect cherry cheesecake recipe may seem challenging, but with this simple step-by-step guide, you’ll achieve a smooth, creamy cheesecake topped with a luscious cherry layer. Follow these clear instructions, and you’ll have a stunning dessert for any occasion.
Step 1: Prepare the Graham Cracker Crust
- Crush the graham crackers into fine crumbs using a food processor, or place them in a sealed bag and roll them with a rolling pin.
- Mix the crust ingredients in a bowl: graham cracker crumbs, melted butter, sugar, and a pinch of salt.
- Gently press the mixture down into the bottom of a 9-inch springform pan. For a bottom-only crust, use less of the crumb mixture as noted earlier.
- Chill the crust in the refrigerator for 15-20 minutes while you prepare the cheesecake batter.
Step 2: Make the Cheesecake Batter
- Soften the cream cheese by letting it sit at room temperature for about 30 minutes or microwaving it for 20-second intervals.
- Beat the cream cheese using a hand mixer or stand mixer at medium speed until smooth and lump-free.
- Add sugar and salt, and continue mixing on low speed until incorporated.
- Mix in the eggs, one at a time, beating on low speed to avoid air bubbles, which can cause cracks.
- Add sour cream, vanilla extract, and heavy cream (if using) to the mixture and beat on low for 2 minutes to create a silky, smooth batter.
Step 3: Assemble and Bake
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Prepare a water bath to prevent cracks. Wrap the outside of the springform pan in aluminum foil and place it in a larger pan filled with hot water.
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
- Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour to help prevent cracks.
- Refrigerate the cheesecake for a minimum of 4 hours, or overnight for the best texture.
Step 4: Make the Cherry Topping
- Pit and prepare the cherries if using fresh cherries. If you’re using frozen ingredients, be sure to thaw them and drain any excess liquid.
- Cook the cherries in a saucepan with sugar, lemon juice, and cornstarch over medium heat.
- Simmer until the mixture thickens, stirring constantly. This usually takes about 5-7 minutes.
- Remove from heat and allow the cherry topping to cool before adding it to the cheesecake.
Step 5: Add the Cherry Topping
- Slice and serve your homemade cherry cheesecake recipe for a beautiful and delicious dessert.
- Pour the cherry topping over the chilled cheesecake, spreading it evenly with a spatula.
- Refrigerate for 1-2 more hours to allow the flavors to meld.
Expert Tips for Success
- Avoid Over-Mixing: Keep mixing to a minimum after adding eggs to prevent air bubbles.
- Use a Water Bath: This ensures even baking and prevents cracking.
- Cool Gradually: Sudden temperature changes can cause cracks, so allow the cheesecake to cool slowly.
- Chill Overnight: This enhances the flavor and texture, making it easier to slice.
Variations and Customizations
- Chocolate Cherry Cheesecake: Add a layer of melted chocolate between the crust and cheesecake batter.
- Gluten-Free Cheesecake: Choose gluten-free graham crackers for the crust.
- No-Bake Version: Use gelatin to set the cheesecake instead of baking.
Storage and Reheating Instructions
- Refrigerator: Store it in an airtight container for up to 3 days.
- Freezer: Freeze slices without the topping for up to 1 month. Add cherry topping after thawing.
Serving Suggestions
Serve this cherry cheesecake recipe with a dollop of whipped cream or a drizzle of chocolate sauce. Pair it with coffee or a sparkling dessert wine for a luxurious treat.
Frequently Asked Questions (FAQs)
How do you prevent cracks in a cheesecake?
Cracks in a cheesecake can be avoided by following these expert tips:
- Avoid over-mixing: Mix the batter on low speed for 2 minutes after it becomes smooth and creamy to eliminate air bubbles.
- Use a water bath: Place the cheesecake in a pan with hot water to ensure even cooking and prevent cracks.
- Slowly cool down the cheesecake: Turn off the oven and let the cheesecake cool with the oven door cracked open for an hour.
- Avoid sudden temperature changes: Do not open the oven door during baking.
- Chill the cheesecake properly: Allow it to reach room temperature before refrigerating it overnight.
How long does a cherry cheesecake recipe take to set?
After baking, a cherry cheesecake recipe needs to cool at room temperature for an hour. It should then be refrigerated for at least 4-6 hours or, ideally, overnight to set properly.
How do I know when my cherry cheesecake recipe is done baking?
To check if your cherry cheesecake recipe is done, gently jiggle the pan. The edges should be set while the center should have a slight wobble. The residual heat will keep cooking the center as it cools down. Avoid inserting a toothpick as it can cause cracks.
Can I make a cherry cheesecake recipe gluten-free?
Yes, to make a gluten-free cherry cheesecake recipe, use gluten-free graham crackers or gluten-free cookie crumbs for the crust. The rest of the cheesecake filling and topping ingredients are naturally gluten-free.
Related Recipes
If you enjoyed this cherry cheesecake recipe, you’ll love exploring other delicious cheesecake variations and fruity dessert ideas. Here are some irresistible options to try next:
- Blueberry Lemon Cheesecake Bars: Tangy lemon meets sweet blueberries in these portable cheesecake bars. They’re ideal for picnics, potlucks, or quick desserts.
- Chocolate Marble Cheesecake: Satisfy your chocolate cravings with this decadent marble cheesecake that combines the best of both worlds—chocolate and vanilla.
- Mini Cherry Cheesecake Bites: Bite-sized, poppable treats with all the flavor of a full-sized cherry cheesecake recipe. These mini desserts are perfect for parties and special occasions.
Conclusion
This cherry cheesecake recipe is a timeless dessert that never fails to impress. Its creamy texture, tangy cherry topping, and buttery graham cracker crust come together in perfect harmony. Whether you’re hosting a holiday dinner or simply treating yourself, this cheesecake is worth every bite.
Give it a go, and be sure to share your creations! What’s your favorite cheesecake topping? Let us know in the comments below!