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.
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.
Pour over the cheesecake.
Alternatively, you can serve the cherry topping along side the cheesecake instead of pouring it on top. .
Cool cheesecake in the fridge for a few hours or overnight before you serve it.
Tips for baking perfect Cheesecakes (Save/Pin)
Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency
Quality - Use good quality high fat cream cheese, like mascarpone Philadelphia as they are thicker in texture as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. Butter the inside of the container for easy removal. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
Mixing - Never over mix, a cheesecake batter at this will incorporate air and lead to cracking.
Baking - since cream cheese batter is similar to a custard, cooking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
Cooling - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly, this also helps the custard set, and you will be able to make pretty neat slices. Of course, a chilled cheesecake is even more delicious than a warm one.