Why Make This Recipe
Cherry cheesecake is a classic dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of cherries. This dessert is perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a special treat for yourself. Everyone loves a slice, making it a dependable choice for impressing guests or enjoying a night in.
How to Make Cherry Cheesecake
Ingredients
For the Oreo Crust:
- 2½ cups Oreo crumbs (with filling)
- 4 tablespoons unsalted butter, melted
For the Cherry Topping:
- 1 pound pitted cherries (fresh or thawed frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For the Cherry Cheesecake:
- 24 ounces cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream, room temperature
- ¼ cup cherry topping puree
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Directions
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Start with the Cherry Topping
In a saucepan over medium heat, combine the cherries, sugar, and cornstarch. Stir frequently as the cherries release their juices and the sauce thickens. Use a fork or masher to lightly break down some of the cherries for a rustic texture. Reserve ½ cup of this mixture and puree it in a blender. Chill quickly in the freezer for about 15 minutes. -
Prepare the Oreo Crust
Preheat your oven to 325°F. Mix crushed Oreos with melted butter and press the mixture firmly into a greased 9-inch springform pan, working it up the sides slightly. Bake for 10 to 12 minutes, just until set. Set aside to cool. -
Make the Creamy Cheesecake Filling
Beat the cream cheese and sugar together until smooth and fluffy. Add the sour cream, cherry puree, and vanilla extract, blending until well mixed. Add the eggs one at a time, beating on low just until each one is incorporated. Avoid over-mixing to prevent bubbles and cracks. -
Assemble and Bake
Pour the cherry cheesecake batter into the crust. Place the springform pan into a larger baking pan filled with hot water about halfway up the sides. Bake for 70 to 80 minutes. The edges should look set, while the center should still have a slight jiggle. -
Cool Slowly and Chill
Turn off the oven and leave the cheesecake inside for 30 minutes with the door slightly open. This slowly cools the cheesecake and helps prevent cracks. Transfer to a cooling rack for an hour before covering and refrigerating overnight or for at least 6 hours. -
Finish with Cherry Topping
Once fully chilled, remove the cheesecake from the springform pan. Spoon the remaining cherry topping over the surface, letting it drip slightly over the edges for a beautiful presentation.
How to Serve Cherry Cheesecake
Cherry cheesecake can be served chilled or at room temperature. For a elegant touch, you can garnish each slice with extra cherry topping or a dollop of whipped cream. It pairs nicely with coffee or tea, making it a perfect end to any meal.
How to Store Cherry Cheesecake
Store any leftovers in the refrigerator, tightly covered. The cheesecake will keep for about 3 to 5 days. If you want to store it longer, you can freeze slices wrapped in plastic wrap and then placed in an airtight container for up to three months. Just thaw in the fridge before serving.
Tips to Make Cherry Cheesecake
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Don’t rush the cooling process to avoid cracks on the surface.
- Use a water bath to bake the cheesecake gently, keeping it creamy and smooth.
Variation
You can experiment with different toppings such as blueberry, strawberry, or chocolate sauce instead of cherry. You can also try using graham cracker crumbs for the crust for a different flavor.
FAQs
Q: Can I use frozen cherries?
A: Yes, frozen cherries work well! Just be sure to thaw and drain excess liquid before using them.
Q: What can I do if my cheesecake cracks?
A: A little cracking is normal. If it does, you can cover it with topping to hide the imperfections.
Q: How can I make the cheesecake lighter?
A: You can substitute some of the cream cheese with Greek yogurt for a lighter version while keeping it creamy.
