Cherry Cheesecake Recipe

slice of cherry cheesecake on a black plate

Take this classic cheesecake to the next level with homemade cherry topping! Rich and creamy, tart and tangy with a buttery graham cracker crust. The perfect combination for the best cherry cheesecake.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 2

Cooling 6

Total Time 8 15

Servings servings

Calories 499kcal

Author Elizabeth Marek

Equipment

1 Stand mixer with paddle attachment
1 9" springboard pan

Ingredients

For The Cheesecake Crust

6 ounces graham crackers crushed
3 ounces unsalted butter melted
3 ounces granulated sugar

For The Cheesecake Filling

32 ounces cream cheese softened to room temperature
9 ounces granulated sugar
2 ounces sour cream room temperature
2 ounces heavy cream room temperature
4 large eggs warmed to room temperature
½ teaspoon salt
1 Tablespoon vanilla extract

For The Cherry Topping

32 ounces cherries fresh or frozen, and pitted
8 ounces granulated sugar
¼ teaspoon salt
8 ounces water
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
3 Tablespoons ClearJel or 3 Tablespoons Cornstarch
2 ounces cool water for the ClearJel

US Customary - Metric

Instructions

Making the Graham Cracker Crust

Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together.
Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time.
Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.

Making the Cheesecake Filling

Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
Add in the room temperature sour cream and heavy cream while mixing on low.
Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next.
Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
Pour the cream cheese mixture into your cooled graham cracker crust.

Baking the Cheesecake

Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 150°F. It will continue to firm up as it sits and cools down.
Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn’t condensate and drip moisture onto the top of the cheesecake.
Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.

Making the Cherry Topping

Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally.
Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
Let the cherry filling cool before placing it on top of your cheesecake in an even layer.

Video

Notes

*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.

3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition