Cherry Cheesecake Recipe
Ingredients:
For the Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons butter, melted
For the Cheesecake Filling:
- 32 ounces full-fat cream cheese, softened
- 1 cup sugar
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 4 eggs, at room temperature
- 1 can (21 ounces) cherry pie filling
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (177°C). Butter the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
- Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and about an inch up the sides of the prepared pan.
- Bake the crust for 10 minutes, then allow it to cool completely.
- Reduce Oven Temperature:
- Lower the oven setting to 300°F (149°C). Place a large baking dish filled with hot water on the rack below the middle rack to create a moist environment.
- Prepare the Filling:
- In a stand mixer fitted with a paddle attachment or using a hand mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl and beaters several times.
- Add the sour cream, vanilla extract, lemon juice, and lemon zest, mixing until just incorporated. Scrape down the bowl again.
- With the mixer on low speed, add the eggs one at a time, mixing just until each is incorporated.
- Bake the Cheesecake:
- Pour the filling into the cooled crust and smooth the top.
- Bake for 70 minutes, then turn off the oven. Prop the oven door open slightly using a wooden spoon and let the cheesecake cool gradually in the oven for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the oven and place it on a wire rack to cool completely. Once cooled, cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight.
- Add Cherry Topping:
- Run a thin knife around the edge of the pan to loosen the cheesecake. Unbuckle the pan and carefully lift off the ring.
- Spoon the cherry pie filling over the cheesecake evenly.
- Serve:
- Keep the cheesecake refrigerated until ready to serve. Store any leftovers in the refrigerator.
Enjoy your rich and creamy cherry cheesecake, perfect for any special occasion or indulgent treat!