Description
Cherry Cheesecake brings classic comfort straight to your dessert table with creamy cheesecake layers nestled under a sweet, tangy cherry topping. Smooth cream cheese and a buttery graham cracker crust make this classic treat perfect for sharing with friends and family.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese
- 1 pound (454 grams) fresh or frozen pitted cherries
- 2½ cups Oreo cookie crumbs
Supporting Ingredients:
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 4 tablespoons (57 grams) unsalted butter
Binding and Flavoring Ingredients:
- ½ cup (120 grams) sour cream
- 2 tablespoons (16 grams) cornstarch
- 1 teaspoon pure vanilla extract
- ¼ cup cooled, pureed cherry sauce
Instructions
- Craft a vibrant cherry sauce by combining 1 pound of pitted cherries, ½ cup granulated sugar, and 2 tablespoons cornstarch in a saucepan. Simmer at medium heat for 8-10 minutes until the mixture thickens and cherries soften. Partially mash some cherries for texture. Reserve ¼ cup, puree it smooth, and let cool in the freezer.
- Heat your oven to 325°F (165°C). Mix 2½ cups Oreo cookie crumbs with 4 tablespoons melted butter until it resembles damp sand. Press the mixture firmly into a 9-inch springform pan’s bottom and slightly up the sides. Bake the crust for 12 minutes, then allow to cool.
- Beat 24 ounces softened cream cheese with ¾ cup sugar until completely smooth. Incorporate ½ cup sour cream, ¼ cup cooled cherry puree, and 1 teaspoon vanilla extract until the mixture turns a soft pink color.
- Gently add 4 large room-temperature eggs to the cream cheese mixture, mixing on low speed. Avoid overmixing to prevent air bubbles from forming in your batter.
- Pour the cheesecake batter over the prepared crust. Place the springform pan inside a larger pan filled halfway with hot water. Bake at 325°F (165°C) for 70-80 minutes until the edges are firm and the center has a subtle jiggle.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 30 minutes. Transfer to a wire rack and cool completely at room temperature.
- Refrigerate the cheesecake for at least 6 hours or overnight to set the texture and develop deeper flavors.
- Before serving, generously spoon the remaining cherry sauce over the top, allowing whole and mashed cherries to create a stunning, jewel-like topping.
Notes
- Check cream cheese temperature before mixing to ensure a smooth, lump-free filling.
- Use room temperature eggs to help blend ingredients more evenly and prevent curdling.
- Wrap the springform pan in aluminum foil when baking in a water bath to prevent water seepage.
- Chill the cheesecake for at least 4 hours, preferably overnight, to let the flavors develop and texture set perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes (includes cooling)
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 475 kcal
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 125 mg