Yield: 12 servings
Cherry Cheesecake
This cherry cheesecake has a buttery graham cracker crust, the dreamiest cheesecake filling, & an addicting sweet cherry pie topping. Cherries are in season and the perfect sweet addition to a creamy cheesecake & buttery graham cracker crust.
Ingredients
Crust
- 260 grams (2 cups) graham cracker crumbs, about 17-18 full sheets
- 66 grams (1/3 cup) granulated sugar
- ¼ teaspoon fine sea salt
- 99 grams (7 tablespoons) unsalted butter, melted
Filling
- 2 pounds full fat cream cheese, room temperature
- 200 grams (1 cup) granulated sugar
- 2 tablespoons all purpose flour
- 1 pinch fine sea salt
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 160 grams (2/3 cup) sour cream
Cherry Topping
- 375 grams (2 ½ cups) pitted frozen or fresh cherries
- 100 grams (½ cup) granulated sugar
- 16 grams (2 tablespoons) cornstarch
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat oven to 350F and line a 9 inch springform pan with parchment paper. Set aside.
- In a food processor, pulse the graham cracker sheets until they turn into fine crumbs.260 grams graham cracker crumbs
- Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined and resembles wet sand.66 grams granulated sugar, ¼ teaspoon fine sea salt, 99 grams unsalted butter
- Press the mixture up the sides and into the bottom of the pan. I usually work my way around the sides first, then pack down the bottom.
- Smooth the crust with the bottom of a measuring cup, back of a spoon, etc. Pre-bake for 10-12 minutes or once it looks golden brown. Remove and place on a wire rack to cool while you make the cheesecake filling.
- Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat, cover, and bring to a boil. This will be for the water bath.
- Beat together the cream cheese, sugar, flour, and salt until well combined. Scrape down the bottom of the bowl.2 pounds full fat cream cheese, 200 grams granulated sugar, 2 tablespoons all purpose flour, 1 pinch fine sea salt
- Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract and sour cream and mix until combined. Fold the batter to ensure the ingredients have fully incorporated.4 large eggs, 2 teaspoons vanilla extract, 160 grams sour cream
- At this point, the water should be boiling. Carefully pour the water into the roasting pan inside the oven.
- Pour the batter into the pre-baked crust & bake on the center rack directly above the water bath for 1 hour and 20 minutes. The cheesecake is done when the edges have puffed up and the center gives a tight little jiggle.
- Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes.
- Store the cheesecake in the fridge for at least 4-5 hours but ideally overnight until set.
- If making the cherry topping, stir together the cherries, granulated sugar, cornstarch, salt, cinnamon, vanilla, and lemon juice. It will look almost sludge-like.375 grams pitted frozen or fresh cherries, 100 grams granulated sugar, 16 grams cornstarch, ¼ teaspoon fine sea salt, ¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 1 tablespoon freshly squeezed lemon juice
- Place the pot on the stove over medium heat. Cover & mix every 1-2 minutes or so for 10 minutes. The sugar will melt & the cherry juices will release and begin to bubble - by the end of the 10 minutes, the filling will have thickened.
- Remove from the heat and transfer the mixture to another bowl to cool.
- Once ready to serve, top with the cherries if desired, slice & enjoy!
Tried this recipe?Let us know how it was!