Cherry Cheesecake

Master the perfect dessert with my cherry cheesecake recipe! Featuring a tangy cream cheese filling with a sweet, refreshing cherry sauce, it’s impressive and foolproof! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 314kcal

Author Arman Liew

Ingredients

Pie crust

1 1/2 cups graham cracker crumbs
5 tablespoons sugar
6 tablespoons butter

Filling

4 cups cream cheese
1 cup sour cream
1 1/3 cups sugar
1 teaspoon vanilla extract
4 large eggs whisked

Cherry cheesecake topping

22 oz cherries pitted and divided
2 tablespoons cornstarch
1 cup sugar

Instructions

Preheat the oven to 150C/300F.
Blend the graham cracker crumbs, sugar, and butter until smooth, then press into a 9-inch springform pie pan.
In a large mixing bowl or stand mixer, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla. Gently fold in the eggs one at a time until combined.
Transfer the cheesecake filling to the pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly when touched. Allow the cheesecake to cool completely.
In a food processor, add around 2/3 of the cherries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 10-15 minutes, until it is thick.
Remove the filling from the heat and add the remaining chopped cherries. Let the mixture cool completely, stirring it regularly throughout.
Once the filling has cooled, spread over the top of the cheesecake.

Video

Notes

TO STORE: Store any leftover cheesecake in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Wrap leftover slices in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.

Nutrition