Description
This luscious Cherry Cheesecake features a buttery graham cracker crust topped with a creamy, smooth cream cheese filling and a vibrant cherry glaze. Perfectly baked to a velvety texture with a slightly jiggle center, this dessert is chilled to meld flavors for a decadent treat ideal for special occasions or an indulgent everyday dessert.
Ingredients
Scale
Crust
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
Filling
- 16 oz Cream cheese (softened)
- 0.75 cups Granulated sugar (adjust to taste)
- 0.5 cups Sour cream
- 1 tsp Vanilla extract (preferably pure)
- 3 large Eggs (room temperature)
Cherry Glaze
- 2 cups Fresh or canned cherries (if using canned, drain well)
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- Additional granulated sugar (quantity not specified; estimated 2 tbsp for glaze)
- Water (to mix with cornstarch for slurry, approx 2 tbsp)
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs and granulated sugar with melted unsalted butter until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom of a springform pan to form a solid crust base.
- Whisk the filling: In a clean mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 0.75 cups granulated sugar, mixing until fully combined. Then, blend in the eggs one at a time to create a silky, luscious batter.
- Add sour cream and vanilla: Stir in the sour cream and vanilla extract until the mixture is velvety smooth with no lumps, enriching the flavor and texture.
- Bake the cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly when the pan is gently shaken.
- Cool completely: After baking, turn off the oven and leave the cheesecake inside to cool slowly for about 1 hour. This gradual cooling helps prevent cracking on the surface.
- Chill in the refrigerator: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully and the flavors to meld.
- Make the cherry glaze: In a medium saucepan over medium heat, combine the cherries with about 2 tablespoons of granulated sugar and the lemon juice. Mix cornstarch with water to create a slurry and stir into the cherry mixture. Cook, stirring frequently, until the glaze thickens and becomes glossy, about 5-7 minutes. Remove from heat and let cool slightly.
- Top with glaze: Once the cheesecake is well chilled, gently pour the cherry glaze evenly over the top, spreading it to cover for a beautiful and flavorful finish. Chill briefly before serving.
Notes
- Room temperature eggs and cream cheese will help avoid lumps in the filling for a smoother texture.
- For best results, use fresh cherries in season or well-drained canned cherries.
- Adjust sugar quantities based on sweetness preference, especially in the filling and glaze.
- Chilling the cheesecake overnight improves texture and flavor development significantly.
- If the cherry glaze gets too thick while cooling, gently reheat and stir to loosen before topping.
