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Classic Creamy Cherry Cheesecake

July 5, 2016
cherry cheesecake

I love making cherry cheesecake for company because it’s best when made the day before and chilled overnight. That makes dinner preparations on the day of so much easier and gives me one less thing to worry about. I especially love making cherry cheesecake in the summertime because it’s a nice cold dessert to cool off with on those hot summer nights. And who doesn’t love cheesecake, right?! If you are intimated at the thought of making a cheesecake or have never tried making one before, this is the perfect recipe to start with! Most people get discouraged when their cheesecakes crack in the oven and they think they’ve failed, but not with this recipe, that’s why it’s perfect for beginners. Although this is a very forgiving recipe and I’ve never had it crack once in my many years of making it, you can rest assured that even if it does happen, no one will ever know. It gets covered with sour cream and then again with cherries so all you have in the end is a beautiful and impressive dessert.

Cherry Cheesecake

Cherry Cheesecake

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Ingredients for Cherry Cheesecake:

For the Crust:
2 1/2 cups graham cracker crumbs (about 18 crackers)
11 tablespoons butter, melted
1/2 cup sugar
For the Filling:
2 (8oz.) packages cream cheese, softened
1 (14oz.) can sweetened condensed milk
3 large eggs, room temp
1/4 cup lemon juice
1 1/2 cups sour cream, room temp
1 (21oz.) can cherry pie filling

Directions for Cherry Cheesecake:

Preheat oven to 375°. Wrap your springform pan with 2 sheets of aluminum foil so the butter from the crust doesn’t leak all over your oven.
Break graham crackers in half and throw them into your food processor. Blend for 1 minute until no big pieces of cracker remain, only fine crumbs.

cherry cheesecake

Add in sugar and melted butter and blend again, scraping down bowl a couple times in between until thoroughly combined.

cherry cheesecake

Dump the crumb mixture into an un-greased 9″ springform pan. Using your fingers or a flat bottomed glass, push the crumbs into the sides first and then the bottom.

cherry cheesecake

Bake the crust at 375º for 10 minutes. Remove from oven to cool slightly while preparing your filling.
Lower oven temperature to 300º.
Beat softened cream cheese in a stand mixer for 1-2 minutes on medium-high speed until light and fluffy.

cherry cheesecake

Gradually add in sweetened condensed milk with mixer on low speed. Scrape down bowl.
Add in eggs and lemon juice and mix on low until mixture is smooth and no lumps of cream cheese remain.

cherry cheesecake

Pour filling into the crust.

cherry cheesecake

Bake at 300º for 50 minutes until middle is set to the touch. You should be able to touch it with your finger without it getting wet.

cherry cheesecake

Remove from oven, top with sour cream and bake an additional 5 minutes.

cherry cheesecake

Remove from oven and allow cheesecake to cool to room temperature before refrigerating for at least 4 hours (or overnight). To take the sides off the springform pan, run a thin paring knife along the graham cracker edge to loosen it up and carefully release the sides. Garnish with cherry pie filling before serving.

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XOXO,

Irina

P.S. Looking for more easy make ahead dessert recipes for company? Try one of my favorite go t0’s:  refreshing Mojito Salad, Individual impressive Chocolate Lava Cakes or these Salted Caramel Cupcakes.

Cherry Cheesecake

Cherry Cheesecake

 

Cherry Cheesecake

Cherry Cheesecake

Cherry Cheesecake

 

Classic Cherry Cheesecake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 12 slices

Serving Size: 1 slice

Ingredients

    For the Crust:
  • 2 1/2 cups graham cracker crumbs (about 18 crackers)
  • 11 tablespoons butter, melted
  • 1/2 cup sugar
    For the Filling:
  • 2 (8oz.) packages cream cheese, softened
  • 1 (14oz.) can sweetened condensed milk
  • 3 large eggs, room temp
  • 1/4 cup lemon juice
  • 1 1/2 cups sour cream, room temp
  • 1 (21oz.) can cherry pie filling

Instructions

  1. Preheat oven to 375°.
  2. Wrap 9" springform pan with aluminum foil so butter from graham cracker crust doesn't drip all over your oven.
  3. Break graham crackers in half and throw them into your food processor to create crumbs. Blend for 1 minute until no big pieces of cracker remain.
  4. Add in sugar and melted butter and blend again, scraping down bowl a couple times in between until thoroughly combined.
  5. Dump the crumb mixture into an un greased 9" springform pan and your fingers or a straight, flat glass push the crumbs into the sides first and then the bottom.
  6. Bake the crust at 375° for 10 minutes and remove from oven to cool slightly.
  7. Lower oven temperature to 300°
  8. Beat softened cream cheese in a stand mixer for 1-2 minutes on medium-high speed until light and fluffy.
  9. Gradually add in sweetened condensed milk with mixer on low speed. Scrape down bowl.
  10. Add in eggs and lemon juice and mix on low until mixture is smooth and no lumps of cream cheese remain. Pour filling into crust.
  11. Bake at 300° for 50min until middle is set. Remove from oven, top with sour cream and bake an additional 5 minutes.
  12. Remove from oven and allow cheesecake to cool to room temperature before refrigerating 4 hours-overnight. Garnish with cherry pie filling before serving.
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http://sweetsomethingsblog.com/2016/07/05/classic-creamy-cherry-cheesecake/

Cherry Cheesecake

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