Cherry Cheesecake (Print Version)
# Ingredients:
01 -
½ cup unsalted butter, melted.
02 -
¼ cup sugar (for crust).
03 -
1½ cups graham cracker crumbs.
04 -
24 oz cream cheese, softened.
05 -
1 cup granulated sugar (for filling).
06 -
1 tsp vanilla extract (for filling).
07 -
3 large eggs.
08 -
1 cup sour cream.
09 -
1 tbsp lemon juice.
10 -
2 cups fresh or canned cherries (pitted).
11 -
½ cup granulated sugar (for cherry topping).
12 -
2 tbsp cornstarch.
13 -
½ cup water.
14 -
1 tsp vanilla extract (for cherry topping).
# Instructions:
01 -
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
02 -
In a bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar. Press this mixture firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
03 -
In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and 1 tsp vanilla extract, and blend well. Add the eggs one at a time, beating after each addition. Stir in the sour cream and lemon juice until fully combined.
04 -
Pour the cheesecake mixture over the cooled crust in the springform pan.
05 -
Bake the cheesecake for 55-65 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly.
06 -
Bring the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
07 -
To make the cherry topping, cook the cherries, ½ cup sugar, cornstarch, water, and 1 tsp vanilla extract in a saucepan over medium heat for about 5-7 minutes, or until the sauce thickens. Let cool.
08 -
Before serving, top the cheesecake with the cooled cherry topping.
# Notes:
01 -
This cherry cheesecake features a smooth, creamy filling with a buttery graham cracker crust, topped with a rich cherry compote.
02 -
Let the cheesecake chill thoroughly before serving to ensure the best texture.