Cherry Cheesecake
A rich and creamy cheesecake on a graham cracker crust, topped with a luscious layer of sweet-tart cherries.
Equipment
- Springform pan
- Mixing Bowl
- Electric Mixer
- Saucepan
Ingredients
- 1 cup graham cracker crumbs
- 2.5 Tbsp butter melted
- 1.5 Tbsp sugar
- a pinch salt
- 2 packages cream cheese (8 oz each, softened)
- 2 eggs
- 2/3 cup sugar
- 2/3 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 lb pitted cherries (fresh or frozen)
- 3-6 Tbsp sugar (to taste for topping)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 2-4 Tbsp water (adjust as needed)
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper and wrap the outside with aluminum foil.
- In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press the mixture into the bottom of the springform pan.
- Bake the crust for 8-10 minutes until lightly golden, then let it cool.
- Reduce the oven temperature to 325°F (160°C). In a separate bowl, beat the cream cheese, eggs, sugar, sour cream, vanilla extract, and salt until smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan inside a larger baking dish and fill the outer pan with hot water halfway up the sides of the springform pan. Bake for about 75 minutes.
- When done, turn off the oven and let the cheesecake cool inside for about an hour. Then chill in the refrigerator for at least 4 hours or overnight.
- For the cherry topping, combine cherries, sugar, lemon juice, and cornstarch dissolved in water in a saucepan. Cook over medium heat until thickened, then let cool.
- Once the cheesecake is chilled, remove it from the springform pan and top with the cherry mixture before serving.
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Notes
Store leftovers in the refrigerator for up to a week. For longer storage, freeze slices wrapped individually.