Recipes

Cherry Cheesecake Recipe

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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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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