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:
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Once the cheesecake is completely cool, remove it from the springform pan and refrigerate. Top with the cherry compote and serve.