Description
This rich and creamy cherry cheesecake features a crunchy graham cracker crust and a luscious cherry topping. Perfectly baked in a water bath for smooth texture, it combines tangy cream cheese with a sweet cherry sauce for a delightful dessert experience.
Ingredients
Cherry Sauce
- ⅓ cup water (if using fresh cherries) or ¼ cup (if using frozen cherries)
- 1 tablespoon cornstarch
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1¾ cups cherries
Graham Cracker Crust
- 1¾ cups graham crackers (about 12-15 full sheets)
- ⅓ cup sugar
- 7 tablespoons butter (melted)
Cheesecake Filling
- 32 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- ½ cup sour cream (room temperature)
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 4 eggs (room temperature)
Instructions
- Prepare Cherry Sauce: In a medium saucepan over medium heat, combine water, cornstarch, sugar, and lemon juice while whisking constantly until the sauce thickens. Add cherries and cook until it lightly boils and bubbles evenly. Remove from heat and let cool to room temperature. Store in the fridge until ready to serve.
- Make Graham Cracker Crust: Preheat oven to 350°F (175°C). Blitz graham crackers in a food processor or blender until fine crumbs. Mix crumbs with sugar and melted butter until grainy and uniform. Press the mixture evenly into a 9-inch cake pan, covering the base and sides without pressing too hard. Bake for 10 minutes then cool completely.
- Prepare Cheesecake Filling: Reduce oven temperature to 325°F (160°C). Using a stand mixer with paddle attachment or handheld mixer on high speed, beat softened cream cheese until smooth. Add vanilla extract, sour cream, sugar, and lemon zest; mix until just combined. Add eggs one at a time, beating until just incorporated.
- Assemble and Bake: Pour filling into the cooled graham cracker crust. Tap the pan to release air bubbles. Place cheesecake tin inside a roasting pan and add hot water to create a water bath covering a few inches of the pan’s sides. Bake for 75 minutes.
- Cool and Chill: After baking, turn off oven and leave the door open about 8 inches wide to cool slowly for 1 hour. Then transfer cheesecake to the fridge and chill for at least 4 hours or overnight.
- Serve: Once chilled, pour the prepared cherry topping over the cheesecake. Slice and enjoy this creamy, fruity dessert.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- The water bath helps prevent cracks and keeps the cheesecake creamy.
- You can use store-bought graham cracker crust as a convenient alternative.
- Allow cheesecake to chill fully before slicing for best texture.
- Leftover cherry sauce can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
