Classic Cherry Cheesecake
A decadent cherry cheesecake that's smooth, creamy and melts in the mouth luxurious. This simple, easy and effortless recipe for a baked classic cherry cheesecake is baked in a water bath that keeps that cream cheese filling soft and creamy. Topped with a homemade cherry topping made from scratch.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 servings
For the Crust
- 150 grams Digestive biscuits or graham crackers
- 113 grams Unsalted butter
- 100 grams Caster sugar
- 250 grams Mascarpone cheese
- 250 ml Sour cream
- 100 grams Granulated sugar
- 1 tbsp Cornstarch
- 3 Eggs
- 2 tbsp Lemon juice
- 2 tsp Vanilla extract
- 300 grams Cherries (fresh or frozen)
- 60 ml Water
- 50 grams Sugar
- 1 tbsp Cornstarch
- 1 tbsp Gelatin (optional)
Have all your ingredients ready at room temperature.
Pre-heat the oven at 150 C/ 300 F
Wrap the outside of your springform pan in foil so no water will enter the cheesecake while baking in a water bath.
Prepare cookie crust
Crush the biscuits in a zip lock bag with a rolling pin or pulse in a food processor.
Add melted butter, sit to combine.
Pour crumbs in the bottom of the springform pan and spread evenly
Use the back of your spoon to press firmly
Chill in the fridge for at least15 minutes while you prepare the cheesecake batter.
Prepare cheesecake batter
In a mixing bowl – Add cream cheese and sour cream
Followed by the sugar - use a whisk to combine until smooth with no lumps.
Next, add the cornstarch, vanilla, and lemon juice.
Add eggs one at a time making sure each is well incorporated.
Pour batter into the prepared springform pan.
Bake cheesecake in a water bath
Place the springform pan on a baking tray and pour one cup hot water in the baking tray outside the springform pan.
Place on the center rack in the preheated oven
Bake for about 40 minutes or until set but still slightly wobbly in the center.
Save a few cherries for garnish and pit the rest of the cherries.
Heat the cherries, water, cornstarch, and sugar over low heat until the sugar has melted and the cornstarch has thickened the mixture.
Taste and adjust sweetness. If necessary add a little sugar and dissolve again.
If using gelatin - add now into the hot blueberry mixture
Let cool to room temperature or slightly war.
Pour over the cheesecake.
Cool cheesecake in the fridge for a few hours or overnight before you serve it.
Alternatively, you may choose to omit the gelatin and serve the blueberry sauce on the side with the cheesecake.
Serving: 147g | Calories: 372kcal | Carbohydrates: 424g | Protein: 7.2g | Fat: 19.9g | Saturated Fat: 11.4g | Polyunsaturated Fat: 8.5g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 101mg | Sodium: 573mg | Potassium: 0mg | Fiber: 1.2g | Sugar: 28.1g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%