Cherry Cheesecake Recipe
Components
Regarding the crust:
- 1/2 cup crumbs from graham crackers
- ½ cup melted unsalted butter
- 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!