Cherry Cheesecake Recipe

A classic, creamy cheesecake topped with a sweet and tart cherry compote.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the filling:

  • 32 ounces cream cheese, softened
  • 1 ¾ cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream

For the cherry compote:

  • 2 cups pitted fresh or frozen cherries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 1 tablespoon lemon juice

Instructions:

  1. Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  2. Prepare the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, beating until well combined. Beat in the vanilla extract, then add the eggs one at a time, beating after each addition. Finally, gently stir in the sour cream.
  3. Assemble the cheesecake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan. This will create a moist environment to help the cheesecake bake evenly.
  4. Bake the cheesecake: Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
  5. Make the cherry compote: In a saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the sauce thickens. Let cool slightly.
  6. Serve: Once the cheesecake is completely cool, remove it from the springform pan and refrigerate. Top with the cherry compote and serve.

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