Easy Cherry Cheesecake
Indulge in this delectable cherry cheesecake, a crowd-pleasing dessert perfect for family gatherings or special occasions. This versatile recipe offers both baked and no-bake options and features a creamy filling topped with a sweet cherry topping.
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
Calories: 400kcalCarbohydrates: 45gProtein: 5gFat: 24gSugar: 30g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!