🍒 The ULTIMATE Cherry Cheesecake – Creamy, Tangy & Topped with Love!
This is not your average cheesecake!
A rich, silky filling meets a buttery graham cracker crust, and it’s crowned with a homemade cherry topping bursting with fresh flavor 🍒✨
Whether for a celebration or a cozy Sunday, this dessert will impress everyone at the table.
🛒 Ingredients
📌 Crust:
– 6 oz graham crackers (crushed)
– 3 oz unsalted butter (melted)
– 3 oz granulated sugar
📌 Cheesecake Filling:
– 32 oz cream cheese (room temp)
– 9 oz granulated sugar
– 2 oz sour cream + 2 oz heavy cream (room temp)
– 4 large eggs (room temp)
– ½ tsp salt
– 1 Tbsp vanilla extract
📌 Cherry Topping:
– 32 oz fresh/frozen cherries (pitted)
– 8 oz sugar + ¼ tsp salt
– 8 oz water
– 1 Tbsp lemon juice + 1 Tbsp lemon zest
– 3 Tbsp ClearJel or cornstarch + 2 oz cool water
👩🍳 Instructions
- Graham Cracker Crust
– Preheat oven to 350ºF. Mix crumbs, sugar & melted butter.
– Press into a 9″ springform pan and bake 5 min. Let cool.
- Cheesecake Filling
– Lower oven to 335ºF. Add hot water pan to bottom rack (for steam).
– Beat cream cheese until smooth. Slowly add sugar, sour cream, cream, then eggs one at a time.
– Mix in salt & vanilla. Pour into cooled crust.
- Bake & Chill
– Bake 60 min (don’t open the oven!).
– Let cool in oven for 1 hour with door cracked.
– Chill in fridge for 6 hours or overnight.
- Cherry Topping
– Simmer cherries, water, sugar, and salt.
– Add slurry (ClearJel/cornstarch, lemon juice, zest, and water).
– Stir until thick. Cool before topping cheesecake.
💡 Tips for Success:
✔ Room temp ingredients = smoother batter
✔ Use a kitchen scale for accuracy
✔ Chill overnight for best texture & clean slices
🎯 This cheesecake is a showstopper — perfect for holidays, birthdays, or any time you want to WOW your guests.