Cherry Cheesecake Recipe

Cherry Cheesecake Recipe

Components

Regarding the crust:

  1. 1/2 cup crumbs from graham crackers
  2. ½ cup melted unsalted butter
  3. 1/4 cup sugar

Regarding the filling:

  • Two packages (8 oz) of softened cream cheese
  • One-fourth cup sugar
  • One tsp vanilla essence
  • Two big eggs
  • half a cup of sour cream
  • One-half teaspoon of optional lemon juice

Regarding the cherry garnish:

  • One can (21 oz) of fresh cherries or cherry pie filling
  • (1 tablespoon sugar, if fresh cherries are being used)
  • One tablespoon corn flour, if fresh cherries are being used

Guidelines

1. Get the crust ready:

  • Set oven temperature to 325°F, or 160°C.
  • Melted butter, sugar, and graham cracker crumbs should all be combined in a mixing basin. Blend until thoroughly blended.
  • Fill a 9-inch springform pan to the brim with the ingredients. After baking for ten minutes, allow it to cool.

2. Prepare the filling.

  • Using an electric mixer, whip the softened cream cheese in a large mixing basin until it becomes smooth and creamy.
  • Add the sugar and vanilla essence gradually, mixing until thoroughly blended.
  • One at a time, add the eggs, mixing just until combined after each addition.
  • Add the lemon juice and sour cream, stirring until smooth.
  • After the crust has cooled, pour the filling into it and smooth the top.

3. Cook:

  • The cheesecake should be baked for 50 to 60 minutes in a preheated oven, or until the center is set but still somewhat jiggly.
  • After turning off the oven, leave the door ajar for approximately an hour while the cheesecake cools within. This lessens the chance of cracking.
  • Once it has cooled to room temperature, remove from the oven and refrigerate for a minimum of four hours or overnight.

4. Get the cherry icing ready:

  • If using canned cherries, just cover the cooled cheesecake with the cherry pie filling.
  • When utilizing cherries that are fresh:
  • After cleaning and pitting the cherries, split them in half.
  • Place the cherries, sugar, and corn flour in a saucepan and heat over medium heat. Cook for 5 to 7 minutes, or until the mixture thickens.
  • Before pouring it over the cheesecake, let it cool.

5. Present:

  • Slice and savor the cheesecake when it’s cold and covered with cherries!

Advice

  • Make sure the cream cheese is room temperature for a smoother cheesecake.
  • For added decadence, you may also top with a dollop of whipped cream or a chocolate drizzle.

savour the cherry cheesecake you cooked yourself!

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