why make this recipe
Cherry cheesecake is a classic dessert that combines the creamy richness of cheesecake with the tart sweetness of cherries. It’s perfect for any occasion, whether it’s a family gathering, a birthday party, or just a treat for yourself. This dessert looks impressive while being quite simple to make. The combination of textures and flavors will leave your taste buds craving more.
how to make Cherry Cheesecake
Ingredients
- 150 g digestive biscuits (like granita or graham crackers) (5.3oz)
- 85 g unsalted butter, melted (3oz / ¾ stick)
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 750 g cream cheese, softened (26.5oz)
- 150 g white granulated sugar (¾ cup / 5.3oz)
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 egg yolk
- 200 ml light sour cream (6.8 fl oz / 1 cup less 2 tablespoons)
- Juice and zest of ½ lemon
- Pinch of salt
- 2 cups fresh cherry sauce (notes 1)
Directions
- Preheat the oven to 160°C (140°C fan forced) / 320°F. Grease and line an 8-inch round springform pan with baking paper.
- Blend the digestive biscuits into crumbs. If you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin.
- Add the melted butter, cinnamon, and ginger to the crumbs and mix well.
- Press the cookie crumbs firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes while you prepare the filling.
- Using a handheld beater or stand mixer with the paddle attachment, beat the cream cheese on low to medium speed for about 2 minutes until smooth. Scrape down the sides of the bowl as required.
- Add the sugar and vanilla extract, then beat well, scraping down the sides if necessary.
- Add the eggs and extra egg yolk, one at a time, beating on low speed until each is incorporated.
- Add the sour cream, salt, lemon juice, and zest, then beat until combined.
- Pour the cheesecake batter over the biscuit base and smooth the top.
- Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake on a separate baking tin (to catch any butter that might leak out during baking) on the middle shelf of the oven. Bake for 55-65 minutes.
- Turn off the oven and let the cheesecake cool in the oven for half an hour with the door closed. Then open the door and let it cool for another half hour before removing it. Let it cool to room temperature, then transfer to the fridge.
- Once cool, top with cherry sauce and serve.
Please take a moment to leave a comment and rating. It’s appreciated and very helpful!
how to serve Cherry Cheesecake
Cherry cheesecake can be served chilled. Slice it into wedges and plate each piece with a bit of the cherry sauce on top for a beautiful presentation. You can also add whipped cream or a sprig of mint for a pop of color. Enjoy it with coffee or tea!
how to store Cherry Cheesecake
To store leftover cherry cheesecake, cover it well with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. If you need to store it longer, consider freezing it. Wrap the cheesecake well in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 2 months.
tips to make Cherry Cheesecake
- Make sure your cream cheese is at room temperature for a smooth batter.
- Use fresh cherries for the sauce if possible. If you are using frozen cherries, make sure to thaw and drain them first.
- For a firmer cheesecake, don’t skip the cooling steps in the oven.
- If you prefer a crustless cheesecake, you can take out the biscuit layer and pour the filling directly into the pan.
variation
You can switch out the cherry sauce for other fruits like blueberries, strawberries, or raspberries to create different flavors of cheesecake.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make cherry cheesecake a day or two in advance. Just make sure to keep it refrigerated until you’re ready to serve.
2. What can I use instead of digestive biscuits?
Graham crackers or even Oreo cookies can be used as a substitute for digestive biscuits if you prefer.
3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may slightly change the texture and richness of the cheesecake.
