Introduction
Cherry Cheesecake is a creamy, tangy dessert, perfect for gatherings, holidays, or special occasions. This classic baked cheesecake, with its buttery graham cracker crust, smooth cream cheese filling, and vibrant cherry topping, delivers a rich, indulgent flavor with a perfect balance of sweet and tart. Presented on a white ceramic cake stand, optionally garnished with fresh cherries or whipped cream, this Cherry Cheesecake recipe offers an elegant, inviting aesthetic that elevates any celebration. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings timeless, decadent charm to any table.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese (3 packages, 8 oz each), softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 tbsp lemon juice
Cherry Topping:
- 1 (21 oz) can cherry pie filling
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract (optional, for depth)
Serving:
- Optional: Fresh cherries, whipped cream
- Suggested Accompaniments: Fresh berries, mint leaves
- Suggested Pairings: Coffee, dessert wine
- Suggested Aesthetic: Serve on a white ceramic cake stand
- Suggested Equipment: 9-inch springform pan, mixing bowls, electric mixer, spatula, measuring cups/spoons, food processor (optional), cooling rack
Step-by-Step Process
- Preheat Oven: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks.
- Make Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press evenly into the bottom of the springform pan. Bake for 8–10 minutes, then cool.
- Prepare Filling: In a large bowl, use an electric mixer to beat cream cheese and sugar until smooth, about 2–3 minutes. Add vanilla, eggs (one at a time), sour cream, and lemon juice, beating until just combined. Avoid overmixing.
- Bake Cheesecake: Pour filling over the cooled crust. Place the springform pan in a larger baking dish with hot water (water bath) to prevent cracks. Bake for 55–65 minutes until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill: Remove from the oven and water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Make Cherry Topping: In a bowl, mix cherry pie filling with lemon juice, vanilla extract, and almond extract (if using). Taste and adjust with a touch more lemon juice or sugar to ensure a balanced, tangy flavor.
- Assemble: Spread cherry topping evenly over the chilled cheesecake.
- Serve: Slice and present on a white ceramic cake stand. Optionally garnish with fresh cherries or whipped cream. Serve with fresh berries, mint leaves, coffee, or dessert wine.
Tips for Better Cherry Cheesecake
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Taste the cherry topping before spreading to balance sweet and tart flavors; adjust sparingly.
- Use a water bath to prevent cracks and ensure even baking.
- Chill the cheesecake fully to set the filling for clean slices.
- Present on a white ceramic cake stand to highlight the creamy cheesecake and vibrant topping.
- Make ahead: Bake the cheesecake up to 2 days in advance; add the topping before serving.
- Crush graham crackers in a food processor or plastic bag for a fine, even crust.
- Enhance aesthetic: Garnish with fresh cherries or whipped cream for an elegant, decadent pop.
Variations and Customization
- Gluten-Free Cherry Cheesecake: Use gluten-free graham crackers for the crust.
- No-Bake Cherry Cheesecake: Skip baking; mix filling with 1 cup whipped cream, chill for 6 hours, and top with cherries.
- Vegan Cherry Cheesecake: Use vegan cream cheese, coconut milk instead of sour cream, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and vegan butter.
- Low-Sugar Cherry Cheesecake: Reduce sugar to 3/4 cup in filling and use sugar-free cherry pie filling.
- Chocolate Cherry Cheesecake: Add 1/2 cup melted dark chocolate to the filling.
- Lemon Cherry Cheesecake: Increase lemon juice in filling to 2 tbsp for extra tang.
- Mini Cherry Cheesecakes: Divide crust and filling into a 12-cup muffin tin; bake for 20–25 minutes.
- Fresh Cherry Topping: Replace canned filling with 2 cups fresh pitted cherries, 1/4 cup sugar, and 1 tbsp cornstarch, cooked until thickened.
Storage and Serving Tips
- Store in an airtight container in the fridge for up to 5 days; add topping just before serving to prevent sogginess.
- Freeze without topping in a freezer-safe container for up to 2 months; thaw in the fridge overnight and add topping.
- Serve chilled for the best creamy, tangy texture.
- Use as a celebratory dessert for holidays or special occasions.
- Pair with coffee or dessert wine to complement the sweet, tart flavors.
- Presented on a white ceramic cake stand with garnishes for an elegant, inviting charm.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 16g
- Trans Fat: 0g
- Cholesterol: 110mg
- Sodium: 340mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 6g
- Vitamin A: 20% Daily Value
- Vitamin C: 4% Daily Value
- Calcium: 10% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). High in calories; enjoy as a treat.
Conclusion
This Cherry Cheesecake recipe delivers a creamy, tangy dessert perfect for gatherings or holidays, transforming simple ingredients into a decadent favorite. Its straightforward preparation and elegant presentation make it a go-to. The smooth filling and vibrant topping delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.
Cherry Cheesecake Recipe: Creamy and Tangy
Cherry Cheesecake with a creamy, tangy flavor.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp lemon juice
- Cherry Topping:
- 1 21 oz can cherry pie filling
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- Optional: Fresh cherries whipped cream
- Suggested Pairings: Coffee fresh berries
Instructions
- Preheat oven to 325°F; grease and wrap a 9-inch springform pan.
- Mix crust ingredients; press into pan and bake 8–10 minutes. Cool.
- Beat cream cheese and sugar; add vanilla, eggs, sour cream, and lemon juice. Pour over crust.
- Bake in a water bath for 55–65 minutes; cool in oven for 1 hour.
- Chill 4 hours or overnight.
- Mix cherry topping ingredients; taste and adjust with lemon or sugar. Spread over cheesecake.
- Serve on a white ceramic cake stand with cherries.
Notes
- Use a water bath to prevent cracks.
- Store in the fridge for 5 days or freeze without topping for 2 months.
- Try a gluten-free or no-bake variation.
- Pair with mint leaves.
