Homemade Cherry Cheesecake

No ratings yet

Homemade cherry cheesecake is the perfect twist on a traditional vanilla cheesecake. Summer cherries are turned into the most delicious sweet and tangy sauce that pairs perfectly with the creamy filling and buttery graham cracker crust.

Prep Time30

Cook Time1 10

Additional Time6 30

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake

Servings: Slices

Author: Lisa Bass

Equipment

Ingredients

Graham Cracker Base

2 ½ cups crushed graham cracker crumbs
2 tablespoons white sugar
8 tablespoons melted butter

Cheesecake Filling

5 8 ounce packages of cream cheese
1 ½ cups white sugar
5 large eggs
3 egg yolks
¾ cup full fat sour cream
2 teaspoons vanilla extract

Whipped Cream Topping

1 cup of heavy cream
1 tablespoon white sugar

Cherry Sauce

4 cups fresh or frozen cherries pitted
⅓ cup white sugar
2 tablespoons cornstarch
¼ teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

Make the Crust: In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press ⅔ of the mixture into the bottom of a 9-inch springform pan and the remaining ⅓ up the sides of the pan. Use the bottom of a flat measuring cup or glass to press the crust firmly into the bottom of the pan. Chill for at least 30 minutes while you prepare the filling.
Prepare the Cheesecake Filling: Preheat the oven to 350 degrees Fahrenheit. In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed. Mix in the sour cream and vanilla until smooth.
Pour the cheesecake batter over the chilled crust and gently tap the pan on the counter a few times to release any air bubbles.
Bake the Cheesecake: Place a casserole dish filled with hot water on the lower oven rack to create steam. Set the cheesecake on the upper rack. Bake for 1 hour and 10 minutes, or until the center is just set. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight. A few cracks are perfectly fine—they'll be covered with whipped cream and cherry sauce.
Make the Whipped Cream: In a large bowl, whip the heavy cream until soft peaks form. Add the sugar and continue whipping until incorporated. Spread the whipped cream over the chilled cheesecake.
Make the Cherry Sauce: In a small bowl, whisk together the sugar and cornstarch. Add the frozen cherries and sugar mixture to a medium saucepan and cook over medium heat, stirring occasionally, until thickened and bubbling, about 5–10 minutes. Remove from the heat and stir in the vanilla and lemon juice. Let cool completely.
Assemble and Serve: Spoon the cooled cherry sauce over the top of the cheesecake just before serving. Enjoy!

Notes

Start with room-temperature ingredients. Softened cream cheese, eggs, sour cream, and vanilla blend together more smoothly and help prevent lumps in the cheesecake batter.
Scrape the bowl frequently. Cream cheese has a tendency to stick to the bottom and sides of the bowl. Scraping well ensures a silky-smooth filling.
Don't worry about minor cracks. Cheesecakes can crack for many reasons, even when made perfectly. Since this cheesecake is topped with whipped cream and cherry sauce, any small imperfections will be hidden.
For clean slices, use a warm knife. Run a sharp knife under hot water, wipe it dry, and clean it between cuts for bakery-style slices.
If you are wanting to prepare this in advance, the cheesecake can be baked up to 2 days in advance and be stored covered in the refrigerator. The cherry sauce can be prepared up to 3 days ahead and refrigerated until needed.

Nutrition