Are you craving a delicious dessert that will satisfy your sweet tooth and impress your friends and family? Look no further than this delectable cherry cheesecake recipe!
This recipe is the perfect blend of creamy cheesecake and tangy cherry topping. The crust is made with graham crackers and butter, providing a satisfying crunch. The cheesecake filling is made with cream cheese, sugar, and eggs, creating a smooth and rich texture. And the cherry topping is made with canned cherries, sugar, and cornstarch, resulting in a sweet and tangy flavor.
Not only is this cherry cheesecake recipe delicious, but it is also easy to make. With simple ingredients and clear instructions, you can have a beautiful cheesecake ready to serve in no time.
So, whether you’re looking to impress your guests at a dinner party or simply satisfy your cravings, this cherry cheesecake recipe is sure to please. Give it a try and see for yourself!
Are you ready to take your dessert game to the next level? Look no further than this mouth-watering cherry cheesecake recipe! This recipe is not only delicious but it’s also packed with history and fun facts.
First, let’s talk about the history of cheesecake. Did you know that ancient Greeks served cheesecake to athletes during the first Olympic games in 776 BC? And it’s also believed that the Roman Emperor Nero ordered cheesecake to be served at his banquet in honor of his wife, Poppaea. And now, you can bring a taste of history to your table with this cherry cheesecake recipe.
Now, let’s talk about the deliciousness factor. The crust is made with graham crackers and butter, providing a satisfying crunch with every bite. The cheesecake filling is made with cream cheese, sugar, and eggs, creating a smooth and rich texture that will make your taste buds dance with joy. And the cherry topping is made with canned cherries, sugar, and cornstarch, resulting in a sweet and tangy flavor that will make your taste buds sing “hallelujah”!
How to make a cherry cheesecake recipe?
Before you start baking, let me share a little secret with you. The key to a perfect cheesecake is patience. You have to let it cool down slowly, otherwise, it will crack and you’ll have to call it “cracked cheesecake” which doesn’t sound as appetizing.
But don’t worry, this recipe is easy to make and even easier to eat. With simple ingredients and clear instructions, you can have a beautiful cheesecake ready to serve in no time. Perfect for impressing your guests at a dinner party or satisfying your cravings.
So, if you’re looking for a dessert that’s delicious, easy to make, and packed with history and fun facts, give this cherry cheesecake recipe a try. And don’t forget to share it with your friends and family, because sharing is caring, especially when it comes to cheesecake.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
Topping:
- 1 can (21 oz) cherry pie filling
- 1 tsp cornstarch
- 1 tbsp granulated sugar
Instrument
To make this cherry cheesecake recipe, you will need the following instruments:
- Oven
- 9-inch springform pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Knife
- Cooling rack
Instructions:
- Preheat the oven to 325°F. Grease a 9-inch springform pan and set it aside.
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the filling into the crust.
- In a small mixing bowl, combine the cherry pie filling, cornstarch, and sugar. Spoon the mixture over the cheesecake filling.
- Place the cheesecake in the oven and bake for 60-70 minutes or until the center is almost set. Turn off the oven, crack open the door and let the cheesecake cool down for about 30 minutes.
- Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
- Once the cheesecake is chilled, remove the sides of the pan and serve. Enjoy your delicious cherry cheesecake!
Note: You can also make the cherry topping from scratch by using fresh cherries, sugar, cornstarch, and lemon juice.
What makes cherry cheesecake so delicious?
Cherry cheesecake is delicious for a variety of reasons.
Firstly, the combination of tangy, sweet cherry topping and rich, creamy cheesecake creates a perfect balance of flavors. The cherry topping adds a burst of sweet and tangy flavor to the smooth and rich cheesecake, making each bite a delightful experience for the taste buds.
Secondly, the texture of the cheesecake is also a key factor in its deliciousness. The crust, made with graham crackers and butter, adds a satisfying crunch to the cheesecake. The cheesecake filling, made with cream cheese, sugar, and eggs, creates a smooth and creamy texture that melts in your mouth.
Lastly, the cherry cheesecake is versatile and adaptable, it can be made with different variations depending on the occasion, it can be made into a mini cheesecake or a big one, also with different toppings as well.
In short, the combination of flavors, textures, and versatility makes cherry cheesecake a delicious and satisfying dessert that is sure to please any palate.
Why did my cherry cheesecake crack?
There are several reasons why a cheesecake may crack:
- Over-beating the mixture: Over-beating the mixture can cause air bubbles to form in the cheesecake, which can cause cracking as the cheesecake cools and contracts.
- Temperature fluctuations: Rapid changes in temperature, such as opening the oven door too often or not allowing the cheesecake to cool gradually, can cause cracking.
- Over-baking: Over-baking the cheesecake can cause the top to become too dry and crack.
- Over-cooking: Over-cooking the cheesecake can cause the edges to pull away from the pan, which can cause cracking.
- Not using a water bath: Using a water bath can help regulate the temperature and prevent cracking.
- Not using a springform pan: A springform pan allows the cheesecake to be removed from the pan without disturbing the delicate crust and the structure of the cake, preventing the cracking.
- Using a metal pan: Metal pans can conduct heat more quickly and may cause the cheesecake to cook unevenly, resulting in cracking.
To prevent cracking, be sure to follow the recipe instructions carefully, use a thermometer to ensure that the cheesecake has reached the correct internal temperature, use a water bath and a springform pan, and allow the cheesecake to cool slowly in the oven before removing it.
What to do if your cherry cheesecake cracks?
If your cheesecake cracks, there are a few things you can do to salvage it:
- Hide it with toppings: If the crack is not too deep, you can hide it with a layer of whipped cream or fruit topping. This can be a great way to make your cheesecake look presentable and delicious again.
- Crumb coating: You can also use the crumbs from the crust to cover the crack. Simply crumble some of the crust and press it gently onto the crack. This will give the cheesecake a rustic look and can be a great way to use up any leftover crust.
- Add a glaze: You can also add a glaze or a ganache over the top of the cheesecake to hide the crack. This can be a great way to add a new flavor and texture to your cheesecake.
- Embrace the crack: Another approach is to embrace the crack and go for a rustic, homemade look. You can serve your cheesecake as is, and let your guests know that it is homemade and not perfect, but still delicious.
Keep in mind that the crack might affect the texture of your cheesecake, so you can always inform your guests about it and let them know that the taste will still be delicious.
Substitutes
There are a few substitutes you can use if you don’t have the exact ingredients for this cherry cheesecake recipe:
- Graham cracker crumbs: If you don’t have graham crackers, you can use other types of cookies or crackers, such as ginger snaps, vanilla wafers, or digestive biscuits. You can also make your crumbs by pulsing the cookies or crackers in a food processor.
- Cream cheese: If you don’t have cream cheese, you can use a combination of cottage cheese and sour cream in equal parts. Another option is using ricotta cheese, but the texture might be different.
- Cherry pie filling: If you don’t have canned cherry pie filling, you can use fresh or frozen cherries. Simply thaw the cherries and mix them with sugar, cornstarch, and a squeeze of lemon juice to make the topping.
- Eggs: If you are looking to avoid eggs, you can use flaxseed or chia seed as an egg replacement. You can make a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken.
- Butter: If you don’t have butter, you can use margarine, coconut oil, or vegetable oil as a substitute.
Keep in mind that these substitutes may affect the final taste and texture of the cheesecake, but they should still work well in the recipe.
Nutrition fact
The nutrition facts for this cherry cheesecake recipe will vary depending on the specific ingredients used and the serving size. However, a slice of cheesecake typically contains the following:
- High calories, around 300-400 calories per slice.
- High in fat, with around 20-30 grams of fat per slice.
- High in cholesterol, with around 100-150 milligrams per slice.
- High in sugar, with around 20-30 grams per slice.
- Low in protein, with around 5-7 grams per slice.
It’s also worth noting that a traditional cheesecake contains a significant amount of saturated fat and sugar, so it should be consumed in moderation.
FAQs about Cherry Cheesecake Recipe
Can I make this cherry cheesecake recipe ahead of time?
Yes, you can make this cherry cheesecake recipe ahead of time. Once the cheesecake is baked and cooled, cover it and refrigerate it for at least 4 hours or overnight before serving.
Can I freeze cherry cheesecake?
Yes, you can freeze cherry cheesecake. Wrap the cheesecake tightly with plastic wrap and then with aluminum foil and freeze it for up to 3 months. When ready to serve, thaw the cheesecake in the refrigerator overnight.
My cheesecake has cracked on top, what did I do wrong?
Cheesecake can crack for a variety of reasons, such as over-beating the mixture, opening the oven door too often or baking the cheesecake at too high a temperature. Overbaking, cheesecake can also cause cracking. To prevent cracking, be sure to follow the recipe instructions carefully and use a thermometer to ensure that the cheesecake has reached the correct internal temperature.
How long does cherry cheesecake last in the fridge?
Cheesecake can last up to 5 days in the refrigerator when stored properly in an airtight container.
Can I use a different type of fruit topping instead of cherry?
Yes, you can use a variety of different fruit toppings, such as blueberries, raspberries, or strawberries. You can also make a chocolate ganache or caramel sauce as a topping.
Conclusion
This cherry cheesecake recipe is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tangy cherry topping and rich, creamy cheesecake creates a perfect balance of flavors and textures. The recipe is easy to follow and can be made ahead of time, and also it can be frozen for later.
It’s important to keep in mind that cheesecake is high in calories, fat, cholesterol, and sugar, and should be consumed in moderation. You can always opt for a lighter version of the recipe by using low-fat cream cheese or reducing the amount of sugar.
If you’re looking for a delicious and impressive dessert, give this cherry cheesecake recipe a try. And don’t forget to experiment with different toppings and variations to make it your own.
Cherry Cheesecake Recipe
Equipment
- Oven
- 9-inch springform pan
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or electric mixer
- Spatula
- Knife
- Cooling rack
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
Filling:
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
Topping:
- 1 can 21 oz cherry pie filling
- 1 tsp cornstarch
- 1 tbsp granulated sugar
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and set it aside.
- In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of the prepared pan.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the filling into the crust.
- In a small mixing bowl, combine the cherry pie filling, cornstarch, and sugar. Spoon the mixture over the cheesecake filling.
- Place the cheesecake in the oven and bake for 60-70 minutes or until the center is almost set. Turn off the oven, crack open the door and let the cheesecake cool down for about 30 minutes.
- Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Allow the cheesecake to cool to room temperature before covering and refrigerating for at least 4 hours or overnight.
- Once the cheesecake is chilled, remove the sides of the pan and serve. Enjoy your delicious cherry cheesecake!
- Note: You can also make the cherry topping from scratch by using fresh cherries, sugar, cornstarch, and lemon juice.