Oh, the joy of a luscious cherry cheesecake! If you’re like me, you crave that creamy, fruity delight that dances on your taste buds. Today, I’m excited to share my Best Cherry Cheesecake Recipe that guarantees a perfect finish every time. Whether you’re planning a family gathering or just want to indulge in a sweet treat, this cheesecake is sure to impress. And let’s not forget, it pairs beautifully with quick family dinners or even as a delightful dessert after one of those easy pasta recipes you whip up on busy weeknights!
Why You’ll Love This Recipe
- Simple ingredients that you probably already have at home.
- Rich and creamy texture that melts in your mouth.
- Perfect for any occasion, from casual weeknight dinners to festive celebrations.
- Can be made ahead of time, making it a great option for entertaining.
- Beautiful cherry topping that adds a pop of color and flavor.
Ingredients
To create this delightful cherry cheesecake, you will need the following ingredients:
- 8 oz (1 pack/32 cookies) biscoff cookies
- 2 Tbsp (25g) granulated sugar
- 1/2 cup (8 Tbsp/ 113g) salted butter (melted)
- 24 oz (3 bricks) cream cheese (softened)
- 1 cup (200g) granulated sugar
- 3/4 cup (170g) sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
- 1/2 lb fresh black cherries
- 2 Tbsp (25g) granulated sugar
- 1 large lemon (juice (about 2-3 Tbsp))
- 1/2 Tbsp (5g) cornstarch
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this heavenly cheesecake:
- Preheat your oven to 325°F (160°C). This is the perfect temperature for baking a creamy cheesecake.
- In a food processor, crush the biscoff cookies until they resemble fine crumbs. Add the granulated sugar and melted butter, mixing until combined.
- Press the cookie mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, sour cream, vanilla extract, and sea salt, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix!
- Pour the cream cheese mixture over the cooled crust.
- In a small saucepan, combine the fresh black cherries, 2 tablespoons of sugar, lemon juice, and cornstarch. Cook over medium heat until the cherries release their juices and the mixture thickens slightly.
- Spread the cherry mixture over the cheesecake filling.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature for a smooth batter.
- Don’t skip the cooling step in the oven; it helps prevent cracks on the surface.
- For a fun twist, try adding different cheesecake flavors by mixing in chocolate or caramel.
- Use a water bath for baking if you want an ultra-smooth texture.
- For a stunning Cherry Cheesecake Decoration, top with whipped cream and extra cherries before serving!
How to Serve
When it comes to serving your cherry cheesecake, presentation is key! Here are some ideas:
- Slice into wedges and serve on a beautiful dessert plate.
- Garnish with fresh mint leaves for a pop of color.
- Pair with a scoop of vanilla ice cream for an extra indulgent treat.
- Serve alongside a cup of coffee or tea for a delightful afternoon snack.
Make Ahead and Storage
This cheesecake is perfect for making ahead of time! Here are some storage tips:
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze the cheesecake for up to 2 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil.
- Thaw in the refrigerator overnight before serving.
So there you have it! My Cherry Cheesecake Recipe is not only easy to make but also a showstopper at any gathering. Whether you’re enjoying it after a delicious meal or as a sweet treat on its own, this cheesecake is sure to become a favorite. And if you’re looking for more delicious ideas, check out my post on How to Make the Best Cheesy Broccoli in 15 Minutes or indulge in a slice of Coconut Cake with Pineapple Filling: A Tropical Delight for Your Table. Happy baking!
Cherry Cheesecake Recipe
Ingredients
Crust
- 8 oz biscoff cookies
- 2 Tbsp granulated sugar
- ½ cup salted butter (melted)
Filling
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- ¾ cup sour cream (room temperature)
- 1 Tbsp pure vanilla extract
- ¼ tsp fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- ½ lb fresh black cherries
- 2 Tbsp granulated sugar
- 1 large lemon (juice about 2-3 Tbsp)
- ½ Tbsp cornstarch
Instructions
- Prepare the crust by crushing cookies and mixing with melted butter and sugar, then press into the pan and chill.
- Beat softened cream cheese with sugar, sour cream, vanilla, and salt until smooth. Add eggs one at a time and mix well.
- Pour filling over crust and bake at 325°F (160°C) for about 60 minutes until set. Cool completely.
- Simmer cherries with sugar, lemon juice, and cornstarch until thickened. Chill the cherry topping.
- Top cooled cheesecake with cherry topping before serving.