Get ready to indulge in a delectable, crowd-pleasing dessert with our easy cherry cheesecake recipe. Whether you’re hosting a family gathering, a church supper, or simply craving a classic treat, this recipe is sure to become your go-to for any occasion. With the option to make it as a no-bake or baked version, this versatile dessert caters to different preferences and skill levels.
Table of Contents
Key Takeaways
- Easy-to-follow recipe for a delicious cherry cheesecake
- Crowd-pleasing and family-favorite dessert
- Versatile options for baked or no-bake versions
- Suitable for various occasions, from family gatherings to church suppers
- Includes store-bought and homemade crust options
Why This Cherry Cheesecake Will Become Your Go-To Dessert
The classic cherry cheesecake is a favorite among dessert lovers. It’s easy to make and perfect for any time of the year. It’s sure to become a favorite in your home.
Perfect for Any Occasion
This cherry cheesecake is great for any event. It’s perfect for backyard barbecues, holiday parties, or family dinners. Its creamy texture and refreshing flavors are loved by all.
No Special Skills Required
This cherry cheesecake recipe is easy to follow, even for beginners. You don’t need to be a pro to make it. The simple steps and ingredients make it easy for everyone to enjoy.
Year-Round Favorite
Cherry cheesecake is loved all year round. It’s especially refreshing in summer but also a comforting treat in winter. Its classic taste makes it a favorite for many families.
“This cherry cheesecake recipe is an absolute must-try! The combination of the rich, creamy filling and the sweet cherry topping is simply irresistible.”
Essential Ingredients for the Perfect Cherry Cheesecake
Making the ultimate cherry cheesecake needs a special list of ingredients. These key elements add balance, creaminess, and that amazing cherry taste.
The cheesecake filling starts with four 8-ounce packages of full-fat cream cheese. This gives it a rich, creamy texture. Sour cream, also full-fat, adds a tangy flavor and smoothness. Granulated sugar and pure vanilla extract sweeten and flavor the batter.
The base is a graham cracker crust. You’ll need 1 3/4 cups of graham cracker crumbs and melted butter. This classic mix makes a strong base that goes well with the creamy filling.
The cherry topping is the highlight. You can use fresh or frozen pitted cherries, sugar, water, cornstarch, and a bit of almond extract for flavor. Or, a 21-ounce can of cherry pie filling is a quick option.
With these ingredients, you’re ready to bake a cherry cheesecake recipe that will wow your guests and become a favorite.
| Ingredient | Amount |
|---|---|
| Cream Cheese (full-fat) | 4 packages (8 oz each) |
| Sour Cream (full-fat or light) | 3 cups (750 ml) |
| Granulated Sugar | 3/4 cup (150 g) |
| Vanilla Extract | 1 tablespoon (10 ml) |
| Large Eggs | 3 |
| Graham Cracker Crumbs | 1 3/4 cups (145 g) |
| Melted Butter | 3 tablespoons (45 g) |
| Fresh or Frozen Cherries | 1.5 lbs (680 g) |
| Granulated Sugar (for cherry topping) | 1/2 cup (100 g) |
| Water (for cherry topping) | 1/4 cup (60 ml) |
| Cornstarch (for cherry topping) | 1 tablespoon (15 ml) |
| Almond Extract (for cherry topping) | 1 teaspoon (5 ml) |
With these ingredients, you’re set to make a baked cherry cheesecake recipe that will impress. The creamy filling and sweet cherry topping make it a dessert you can’t resist.
How to Make the Perfect Graham Cracker Crust
The graham cracker crust is key to a great cherry cheesecake recipe. Whether you make it yourself or buy it, getting it right is important. Here are some tips to make a perfect graham cracker crust for your no bake cherry cheesecake.
Tips for a Better Crust
To make a homemade crust, mix graham cracker crumbs, melted butter, and sugar. Press it firmly into your pan. For a 13×9-inch dish, you’ll need 2 cups of crumbs, 1/3 cup of sugar, and 8 tablespoons of melted butter.
After spreading it out, you can chill it in the fridge or bake it at 350°F for 8 minutes. Baking makes the crust richer, while no-bake is lighter.
Store-Bought vs. Homemade Crust Options
If you’re in a rush, store-bought crusts like Keebler’s are a good choice. They save you time and effort, making your cherry cheesecake recipe quicker to prepare.
Choosing between homemade or store-bought crust depends on what you prefer and your schedule. Both can make your cheesecake delicious, so pick what works best for you.
“The graham cracker crust is the foundation of a delectable cherry cheesecake recipe.”
Cherry Cheesecake Recipe: Step-by-Step Instructions
Get ready to indulge in a delectable baked cherry cheesecake. It’s sure to become your new go-to dessert! This classic recipe is perfect for any occasion and requires no special skills. Let’s dive into the step-by-step process to create this irresistible treat.
Preparing the Crust
Begin by preheating your oven to 350°F (175°C). In a food processor, pulse 260 grams (about 17-18 full sheets) of graham cracker crumbs until they reach a fine texture. Add 99 grams (7 tablespoons) of melted butter and mix until the crumbs are well coated. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 10-12 minutes, then let it cool completely before moving on to the filling.
Creating the Cheesecake Filling
In a large bowl, beat 2 pounds of full-fat cream cheese until it’s smooth and creamy. Gradually add 200 grams (1 cup) of granulated sugar, 2 tablespoons of all-purpose flour, 4 large eggs, 2 teaspoons of vanilla extract, and 160 grams (2/3 cup) of sour cream. Mix the ingredients until they’re well combined, being careful not to overmix.
Baking the Cheesecake
Gently pour the cheesecake filling into the prepared graham cracker crust. Bake the cherry cheesecake at 325°F (165°C) for 1 hour and 20 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the door slightly ajar, allowing the cheesecake to cool gradually for 45 minutes. This gradual cooling process helps prevent cracking.
Topping the Cheesecake
While the cheesecake is cooling, prepare the cherry topping. In a saucepan, combine 375 grams (2 1/2 cups) of pitted frozen or fresh cherries, 100 grams (1/2 cup) of granulated sugar, 16 grams (2 tablespoons) of cornstarch, and any additional desired ingredients. Cook the mixture over medium heat for 10 minutes, stirring occasionally, until it thickens. Once the cheesecake has cooled completely, spread the cherry topping over the top.
Now, your delicious baked cherry cheesecake is ready to be enjoyed! For the best results, refrigerate the cheesecake overnight before serving to allow the flavors to meld together. Savor every bite of this indulgent dessert that’s perfect for any occasion.
Making the Creamy Cheesecake Filling
Getting the right texture for your cherry cheesecake recipe begins with soft cream cheese. Make sure it’s at room temperature for easy mixing. Soften the cream cheese, then beat it until it’s silky.
Add the other ingredients carefully. This will help you achieve a creamy and dense filling.
Achieving the Right Texture
To get a creamy texture, fold in eggs one at a time. Be gentle to avoid a grainy or cracked cheesecake. For a no bake cherry cheesecake, whip heavy cream separately. Then, fold it into the cream cheese for a light filling.
Mixing Techniques for Perfect Results
- Use a hand mixer or stand mixer for even blending.
- Scrape down the bowl sides often to get all the cream cheese.
- Fold in eggs gently with a spatula to avoid overbeating.
- For no-bake, whip heavy cream to stiff peaks before mixing it in.
Temperature Considerations
The temperature of your ingredients is key for a perfect cheesecake. Use room temperature cream cheese and eggs for a smooth filling. Cold ingredients can make the mixture lumpy or hard to mix.
Warm ingredients can make the filling too thin and prone to cracking. Keep an eye on the temperature for the best results.
By using these techniques, you’ll make a creamy and delicious cherry cheesecake. Your friends and family will love it.
Preparing the Cherry Topping
The cherry topping is the perfect finishing touch to your homemade cherry cheesecake. You can use fresh or frozen cherries. This topping will make your dessert even better. Follow these simple steps to make a delicious cherry topping that goes well with the cheesecake.
Fresh Cherry Topping
- Start by pitting and halving 1 lb of fresh, ripe cherries. Save about 1/3 of the cherries for later.
- In a saucepan, blend the remaining 2/3 of the cherries with 2 tablespoons of cornstarch until smooth.
- Add 1/2 cup of granulated sugar to the cherry mixture and cook over medium heat, stirring constantly, until the mixture thickens to a jam-like consistency, about 5-7 minutes.
- Remove the pan from heat and gently fold in the reserved fresh cherries. Let the topping cool completely before spooning it over your cherry cheesecake recipe.
Canned Cherry Topping
For a quicker option, use a can of cherry pie filling as the topping. Just drain any excess liquid from the can and spoon the cherry filling directly onto your chilled cheesecake. This shortcut gives you the same delicious flavor without the extra work.
No matter which option you choose, the cherry topping will add a vibrant and flavorful contrast to the rich, creamy cherry cheesecake. Adjust the amount of topping to your liking. Enjoy the perfect balance of tart and sweet in every bite.
Storage Tips and Make-Ahead Instructions
This cherry cheesecake recipe is perfect for any event. It’s easy to make ahead, making it great for parties or just a sweet craving. The no bake cherry cheesecake is convenient and flexible.
Freezing Guidelines
Freezing the cherry cheesecake is simple. Wrap each slice in foil and put them in a freezer-safe bag or airtight container. This keeps it fresh for 2-3 months. Just thaw the slices in the fridge overnight when you’re ready to eat.
Shelf Life Recommendations
Leftover cherry cheesecake stays fresh in the fridge for 4-5 days. This lets you enjoy it for days after making it. But, for the best taste and texture, eat it within a few days.
You can also make the cherry cheesecake ahead and keep it in the fridge. Just add the cherry topping right before serving. This keeps the crust and filling perfect, and the cherry topping adds a burst of flavor.
“The perfect cherry cheesecake is a make-ahead dream come true, allowing you to savor its creamy goodness whenever the craving strikes.”
Recipe Variations and Substitutions
The classic cherry cheesecake recipe is a favorite for many. But, you can make it your own by trying different things. Swap the cherry pie filling for strawberries, blueberries, or mango for a fruity twist. Or, add melted chocolate or lemon zest for a richer taste.
For a no-bake version, use condensed milk instead of cream cheese. This makes the filling smooth and creamy. You can also change the crust to chocolate cookie crumbs or graham cracker crumbs for a unique flavor.
Whether you love the classic cherry cheesecake or want to try something new, this recipe is versatile. So, get creative and make it your own!
FAQ
What is the key to making a delicious cherry cheesecake?
To make a tasty cherry cheesecake, you need cream cheese, sour cream, and sugar. Add vanilla extract and eggs for the filling. For the crust, mix graham cracker crumbs, butter, and sugar. You can also use canned cherry pie filling for the topping.
Can I make the crust from scratch or use a store-bought option?
You can make the crust from scratch. Mix graham cracker crumbs, melted butter, and sugar. Press it into a pan and chill or bake it. Or, you can use a store-bought graham cracker crust like Keebler for ease.
What’s the difference between a baked and no-bake cherry cheesecake?
A baked cheesecake is cooked in the oven. A no-bake version is chilled without baking. Both are delicious. The baked version is richer, while the no-bake is lighter and simpler to make.
How do I achieve the right texture for the cheesecake filling?
For the right texture, use room temperature cream cheese. Beat it until smooth. Then, gently mix in sour cream, sugar, vanilla, and eggs. For no-bake, whip heavy cream and fold it into the cream cheese mixture.
Can I prepare the cheesecake in advance?
Yes, you can make the cherry cheesecake ahead of time. Store the baked version in the fridge for 4-5 days. The no-bake version can chill overnight. Wrap individual slices in foil and freeze for 2-3 months for longer storage.
What are some variations of the cherry cheesecake recipe?
Try different fruit toppings like strawberries or mangoes. Add lemon zest and juice for a New York-style flavor. Or, make a chocolate version with a chocolate crust and melted chocolate drizzle. You can also try a no-bake version with condensed milk.
Easy Cherry Cheesecake
Equipment
- 9-inch springform pan
- Food processor
- Mixing bowls
- Stand mixer or hand mixer
- Saucepan
- Oven
Ingredients
For the cheesecake filling:
- 4 packages 8 oz each full-fat cream cheese
- 3 cups 750 ml sour cream (full-fat or light)
- 3/4 cup 150 g granulated sugar
- 1 tablespoon 10 ml vanilla extract
- 3 large eggs
- 1 3/4 cups 145 g graham cracker crumbs
- 3 tablespoons 45 g melted butter
For the cherry topping:
- 1.5 lbs 680 g fresh or frozen cherries
- 1/2 cup 100 g granulated sugar
- 1/4 cup 60 ml water
- 1 tablespoon 15 ml cornstarch
- 1 teaspoon 5 ml almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the graham cracker crust: Pulse 260 grams of graham cracker crumbs and mix with 99 grams of melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, then cool completely.
- Make the cheesecake filling: Beat the cream cheese until smooth, add sugar, flour, eggs, vanilla, and sour cream, and mix until combined.
- Bake the cheesecake: Pour the filling into the crust and bake at 325°F (165°C) for 1 hour 20 minutes. Cool gradually in the oven with the door ajar for 45 minutes.
- Prepare the cherry topping: Combine cherries, sugar, water, and cornstarch in a saucepan. Cook until thickened, then remove from heat and stir in almond extract. Cool completely.
- Assemble the cheesecake: Spread the cooled cherry topping over the cheesecake. Refrigerate overnight for best results.
- Serve and enjoy!
Nutrition
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