Description
This classic Cherry Cheesecake recipe features a buttery graham cracker crust, creamy and smooth cheesecake filling, and a luscious homemade cherry topping. Baked with a gentle water bath method to ensure a silky texture and crack-free surface, it’s perfect for special occasions or a delightful dessert anytime.
Ingredients
Graham Cracker Crust
- 6 ounces graham crackers, crushed
- 3 ounces unsalted butter, melted
- 3 ounces granulated sugar
Cheesecake Filling
- 32 ounces cream cheese, softened to room temperature
- 9 ounces granulated sugar
- 2 ounces sour cream, room temperature
- 2 ounces heavy cream, room temperature
- 4 large eggs, warmed to room temperature
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Cherry Topping
- 32 ounces cherries, fresh or frozen, pitted
- 8 ounces granulated sugar
- 1/4 teaspoon salt
- 8 ounces water
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons ClearJel or cornstarch
- 2 ounces cool water (for the ClearJel slurry)
Instructions
- Making the Graham Cracker Crust: Preheat your oven to 350ºF. Place the second oven rack in the middle and move the bottom rack to the lowest position. Crush graham crackers finely using a food processor or rolling pin. Mix crushed crackers with melted butter and sugar until well combined. Line a 9″ springform pan with parchment paper and press the crust mixture firmly into the bottom and edges. Bake for 5 minutes, then allow to cool.
- Prepare the Cheesecake Pan: Place the 9″ springform pan into a 10″ cake pan to provide insulation and help the cheesecake bake evenly, preventing cracks. Optionally, wrap with baking strips for similar effect.
- Lower Oven Temperature & Water Bath: Reduce oven temperature to 335ºF. Place a sheet or roasting pan on the bottom rack and fill it three-quarters with hot water. The cheesecake will bake on the rack above this water bath.
- Making the Cheesecake Filling: Beat cream cheese in a stand or electric mixer on low until smooth and lump-free. Gradually add granulated sugar while mixing to achieve a creamy texture. Mix in sour cream and heavy cream on low speed. Add eggs one at a time on medium speed, ensuring each is fully incorporated before adding the next. Add salt and vanilla extract, scraping the bowl to incorporate all ingredients.
- Assemble and Bake: Pour the cheesecake filling into the cooled graham cracker crust. Bake at 335ºF for approximately 60 minutes without opening the oven door. The cheesecake should be set but slightly jiggly in the center and reach an internal temperature of 150ºF. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for 60 minutes.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 6 hours or overnight. Only cover with plastic wrap after it is fully cooled to avoid condensation.
- Prepare the Cherry Topping: In a large saucepan, combine cherries, water, salt, and sugar. Simmer over medium-high heat, stirring occasionally. In a separate cup, mix ClearJel or cornstarch with lemon juice, cool water, and lemon zest to form a slurry. Add this mixture to the simmering cherries and stir constantly for 1 minute until thickened. Cool before topping the cheesecake.
- Serve: Run a knife or warm the outside of the cheesecake lightly to release it from the springform pan. Spread the cooled cherry topping evenly over the cheesecake before slicing and serving.
Notes
- Using a water bath or placing the springform pan inside a larger pan with hot water helps prevent cracks and creates a creamy texture.
- Ensure all ingredients, especially cream cheese and eggs, are at room temperature or warmed to avoid lumps and cracking.
- Allow the cheesecake to cool completely before refrigerating to help it set properly.
- Do not open the oven door during baking to maintain steady temperature and avoid collapse.
- ClearJel can be substituted with cornstarch for the cherry topping, but ClearJel provides a smoother texture.
- If using frozen cherries, thaw them before cooking to ensure even thickening of topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
