Indulge in the rich and creamy delight of homemade cherry cheesecake, a classic dessert that never fails to impress. This recipe features a buttery graham cracker crust, a velvety smooth cheesecake filling, and a luscious cherry topping that adds the perfect fruity touch. Whether you’re preparing it for a special occasion or just to satisfy your sweet cravings, this cheesecake is sure to be a crowd-pleaser. With simple ingredients and easy-to-follow steps, you can create a bakery-style cheesecake right in your kitchen.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Cherry Topping:
- 2 cups fresh or canned cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
Instructions
Preparing the Crust:
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
- Stir until the mixture has a sandy texture and is evenly coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even crust.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool while preparing the filling.
Making the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and continue beating until fully combined and fluffy.
- Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract, sour cream, and heavy cream, blending until smooth.
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Tap the pan lightly on the counter to remove air bubbles.
Baking the Cheesecake:
- Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. This water bath prevents cracks.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours, preferably overnight, for the best texture.
Preparing the Cherry Topping:
- In a saucepan over medium heat, combine the cherries, sugar, cornstarch, and water.
- Stir continuously until the mixture thickens and the cherries soften, about 5-7 minutes.
- Add the lemon juice and stir to combine.
- Remove from heat and let the topping cool completely.
Assembling the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan.
- Spoon the cherry topping evenly over the cheesecake.
- Slice and serve for a delicious homemade dessert experience.
Enjoy your homemade cherry cheesecake, a dessert that brings the perfect balance of creamy richness and fruity sweetness to your table!