Introduction:
Savor the velvety richness and tangy allure of a Cherry Cheesecake! This classic dessert, with its creamy cheesecake filling and vibrant cherry topping, offers a delectable contrast of flavors that tantalize the taste buds. Indulge in a slice of heaven with this homemade masterpiece.
The quest for the perfect Cherry Cheesecake began as a family tradition during festive seasons. Experimenting with various recipes, we discovered the ideal balance of creamy cheesecake and the bright burst of cherries. It quickly became a celebrated dessert, adored by friends and family alike for its luscious texture and delightful taste.
“Why This Creamy-Tart Combination Is a Dessert Lover’s Dream: Cherry Cheesecake”
- Creamy Indulgence: Enjoy the velvety smoothness of the cheesecake filling, perfectly complemented by the sweet-tart cherry topping.
- Timeless Elegance: A dessert that impresses with its simplicity yet embodies sheer elegance on any occasion.
- Crowd-Pleaser: Appeals to cheesecake enthusiasts and fruit lovers alike, making it a hit for gatherings.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- Zest of 1 lemon (optional)
For the Cherry Topping:
- 2 cups fresh or canned cherry pie filling (or make your own with pitted cherries, sugar, and cornstarch)
Directions:
For the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust.
- Bake the crust in the preheated oven for 8-10 minutes. Remove and let it cool while preparing the filling.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar and continue beating until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream (or Greek yogurt), and lemon zest if using. Mix until smooth and creamy.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Baking the Cheesecake:
- Place the springform pan in a larger pan. Fill the larger pan with hot water to create a water bath around the cheesecake.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to gradually cool.
- Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to set.
Topping the Cheesecake:
- Once the cheesecake is completely chilled and set, carefully remove the sides of the springform pan.
- Spoon the cherry pie filling or homemade cherry topping over the chilled cheesecake, spreading it evenly.
Notes:
- Ensure all ingredients for the cheesecake filling are at room temperature to prevent lumps and ensure a smooth texture.
- A water bath helps prevent the cheesecake from cracking during baking.
- Use store-bought cherry pie filling or make your own topping with fresh or canned cherries.
FAQ:
Q: Can I freeze this cheesecake? A: Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to a month. Thaw overnight in the refrigerator before serving.
Q: Can I use other fruit toppings? A: Absolutely! Experiment with various fruit toppings like strawberries, blueberries, or raspberries for a different flavor twist.
Delight in the creamy decadence and fruity tang of this Homemade Cherry Cheesecake—an irresistible dessert that adds a touch of elegance to any gathering or a delightful treat for your sweet cravings!