Cherry Cheesecake

This classic cherry cheesecake combines a rich, velvety cream cheese filling with a buttery graham cracker crust and vibrant cherry topping for the ultimate indulgent dessert. The smooth, tangy cheesecake base provides the perfect canvas for sweet-tart cherries that burst with flavor in every bite. While this cherry cheesecake requires some patience for proper chilling, the hands-on preparation is straightforward and delivers bakery-quality results that will impress any crowd.

Recipe Details

Prep Time: 30 mins
Cook Time: 55 mins
Chill Time: 4 hours (or overnight)
Total Time: 5 hours 25 mins
Servings: 12
Difficulty: Medium

Ingredients

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs (about 12 whole crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 tablespoons all-purpose flour

For the Cherry Topping:

• 2 pounds fresh cherries, pitted (or 24 oz frozen, thawed)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For Assembly:

• Fresh cherries for garnish (optional)
• Mint leaves for garnish (optional)

Instructions

Prepare the Crust

1. Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed.
3. Press crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create a compact, level surface. The crust should extend slightly up the sides.
4. Bake crust for 10 minutes until lightly golden and set. Remove from oven and cool completely while preparing the filling. Reduce oven temperature to 325°F.

Make the Cheesecake Filling

5. In a large bowl, beat cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 3-4 minutes. Scrape down bowl sides frequently to ensure even mixing.
6. Gradually add sugar and beat until well combined and smooth, about 2 minutes. The mixture should be light and creamy with no lumps visible.
7. Add eggs one at a time, beating on low speed after each addition just until incorporated. Avoid overbeating, which can incorporate too much air and cause cracking.
8. Beat in sour cream, vanilla extract, salt, and flour until just combined. Scrape bowl sides and beat briefly to ensure uniform consistency.

Bake the Cheesecake

9. Pour filling over the cooled crust, spreading evenly with an offset spatula. Gently tap the pan on the counter to release air bubbles.
10. Place springform pan inside a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
11. Carefully transfer to the oven and bake for 50-55 minutes until the center is almost set but still slightly jiggly when gently shaken. The edges should be set and lightly golden.
12. Turn off oven and crack the door open. Let cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that cause cracking.

Prepare the Cherry Topping

13. While cheesecake cools, combine pitted cherries, sugar, cornstarch, lemon juice, vanilla, and salt in a medium saucepan. Stir gently to coat cherries evenly.
14. Cook over medium heat, stirring frequently, for 8-10 minutes until cherries release their juices and the mixture thickens to a glossy, jam-like consistency.
15. Remove from heat and let cool completely. The topping will continue to thicken as it cools. Taste and adjust sweetness if needed.

Final Assembly and Chilling

16. Remove cheesecake from water bath and carefully remove foil. Run a thin knife around the edges to loosen from the pan, which helps prevent cracking as it cools.
17. Cool cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight. The longer chilling time ensures proper texture and easier slicing.
18. Before serving, carefully remove springform pan sides. Spoon cherry topping evenly over the chilled cheesecake, leaving a small border around the edges.
19. Garnish with fresh cherries and mint leaves if desired. Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

Tips for Success

Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for 2-3 hours before baking. This prevents lumps and creates silky smooth texture.

Water Bath Technique: The water bath (bain-marie) provides gentle, even heat that prevents cracking and ensures creamy texture. Don’t skip this crucial step.

Avoid Overbeating: Once eggs are added, mix only until just combined. Overbeating incorporates air that can cause the cheesecake to puff up and then crack.

Cherry Selection: Fresh cherries work best when in season. Choose firm, bright-colored cherries and pit them carefully to avoid bitter flavors from broken pits.

Cooling Patience: Gradual cooling prevents thermal shock that causes cracks. The slow oven cooling, followed by room temperature cooling, then refrigeration is essential.

Recipe Variations

No-Bake Version: Skip baking and use 2 packets unflavored gelatin dissolved in ¼ cup warm water. Fold into the cream cheese mixture and chill until set.

Mixed Berry Topping: Replace cherries with a combination of strawberries, blueberries, and raspberries using the same cooking method and proportions.

Chocolate Cherry: Add ¼ cup cocoa powder to the filling and use chocolate graham crackers for the crust. The combination is decadently rich.

Individual Servings: Make mini cheesecakes in a muffin tin lined with paper cups. Reduce baking time to 18-20 minutes.

Lemon Cherry: Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the filling for bright, citrusy flavor that complements the cherries.

Amaretto Twist: Add 2 tablespoons amaretto liqueur to both the filling and cherry topping for sophisticated almond notes.

Storage Instructions

Store cherry cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together beautifully.

For longer storage, freeze the plain cheesecake (without cherry topping) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in refrigerator before adding topping.

The cherry topping can be made up to 3 days ahead and stored separately. This prevents the cherries from making the cheesecake soggy.

Individual slices can be frozen for up to 1 month. Wrap each slice individually and thaw in the refrigerator for best texture.

Nutritional Highlights

Each slice of this cherry cheesecake provides approximately 420-450 calories with substantial protein from cream cheese and eggs. The cherries contribute vitamin C, antioxidants, and natural fiber.

Cream cheese supplies calcium for bone health, while the eggs provide complete proteins and essential amino acids. The fresh fruit topping adds natural sweetness and reduces the need for excessive added sugars.

Compared to store-bought versions, homemade cherry cheesecake contains no artificial preservatives or stabilizers, offering pure, clean flavors.

Serving and Pairing Suggestions

Serve chilled cherry cheesecake on dessert plates with small forks for easy eating. The rich, creamy texture pairs beautifully with strong coffee, espresso, or black tea that cuts through the richness.

For special occasions, drizzle individual slices with additional cherry juice or a light berry coulis. Add a dollop of whipped cream and fresh mint for restaurant-style presentation.

Wine pairings include dessert wines like Moscato, late-harvest Riesling, or port. The sweetness complements the tangy cheesecake while the acidity balances the rich cream cheese.

For casual serving, cut into smaller pieces for potluck gatherings or dinner parties. The make-ahead nature makes it perfect for entertaining without last-minute stress.

Consider serving with vanilla ice cream or fresh berries on the side for guests who want extra indulgence or lighter accompaniments.

This classic cherry cheesecake represents the perfect balance of creamy richness and bright fruit flavors that make it a timeless dessert favorite. With proper technique and patience, you’ll create a restaurant-quality dessert that becomes the centerpiece of any celebration or special meal.