Baked Cherry Cheesecake Recipe
Calories: 19
Adjust Servings Here: 9 servings
Description
A classic cheesecake is made better with a cherry pie filling on top. You'll be surprised at how delicious a cheesecake tastes when it is baked over Graham cracker crust. Watch the video to see how easy this is to make
Ingredients
Cheesecake crust
- 200 g (7 oz) Graham crackers
- 60 g (¼ cup) Butter unsalted
- 2 - 4 tbsp (60 g) Sugar
Cheesecake filling
- 680 g (24 oz) Cream cheese room temperature
- 240 g (1 cup) Sour cream room temperature
- 200 g (1 cup) Sugar
- 4 tbsp (4 tbsp) Cornstarch cornflour
- 4 large Eggs
- 1 tbsp Lemon juice
- ½ tsp Salt
- 1 tbsp Vanilla extract
Cherry filling
- 250 g (8 oz) Cherries
- 80 g (⅓ cup) White sugar per taste
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 120 ml (½ cup) Water (divided)
Plus
- 120 ml (½ cups) Heavy cream
Instructions
- Preheat oven - Preheat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.
- Prepare the Crust - In a food processor, crush the graham crackers, mix with sugar, and add melted butter. Press into the springform pan. Bake for 10 minutes. Cool. Lower oven to 300°F / 150°C.200 g Graham crackers, 60 g Butter unsalted, 2 - 4 tbsp Sugar
- Make the Cheesecake Filling - In the bowl of a stand mixer with the whisk attachment, cream the cream cheese and sugar until smooth. Add sour cream, lemon juice, and cornstarch. Mix well. Add eggs one at a time, mixing gently to avoid air bubbles. Pour filling over the cooled crust.680 g Cream cheese room temperature, 240 g Sour cream , 200 g Sugar, 4 tbsp Cornstarch cornflour, 4 large Eggs, 1 tbsp Lemon juice, ½ tsp Salt, 1 tbsp Vanilla extract
- Bake - Wrap pan in foil and place in a water bath. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack open the door, and let it cool for 30 minutes. Run a knife around the edge to prevent cracks. Chill at least 6 hours or overnight.
- Make the Cherry Topping - In a saucepan, cook the cherries, sugar, and lemon juice over medium heat until the cherries have softened. Mix cornstarch with water, then stir it into the cherries and cook until the mixture is thick and glossy. Cool completely. Pro tip - If there's too much syrup or liquid in the cherry topping, strain it (or it will drip down looking messy). You can serve it on the side or use it as a cherry syrup in cocktails, desserts, and more.250 g Cherries, 80 g White sugar, 1 tbsp Cornstarch, 1 tbsp Lemon juice, 120 ml Water (divided)
- Assemble and Serve - Whip the heavy cream to soft peaks and add a generous amount on top of the cheesecake in the center. Spoon the cherry topping over the whipped cream. Garnish with extra fresh cherries if desired. Wipe the knife between cuts for clean slices.120 ml Heavy cream
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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