Cherry Cheesecake

Cherry Cheesecake

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Introduction

Cherry cheesecake is a creamy, rich dessert featuring a smooth cheesecake base topped with vibrant cherry filling. This indulgent treat balances tanginess and sweetness, making it a favorite for celebrations and gatherings.

The History of Cherry Cheesecake

Cheesecake dates back to ancient Greece, but the American version emerged in the 19th century with the introduction of cream cheese. Cherries, a popular topping, add a fruity contrast, making cherry cheesecake a classic dessert in American cuisine.

Ingredients Breakdown

  • Cream cheese: The main ingredient for a rich and creamy texture.
  • Sugar: Sweetens the cheesecake.
  • Eggs: Provides structure and richness.
  • Sour cream: Adds tanginess and creaminess.
  • Vanilla extract: Enhances flavor.
  • Graham cracker crust: A crunchy base for the cheesecake.
  • Cherry topping: Fresh or canned cherries in syrup for a fruity finish.

Step-by-Step Recipe

  1. Preheat the Oven: Preheat your oven to 325°F (160°C).
  2. Prepare the Crust: Mix 1 ½ cups of crushed graham crackers with ½ cup of melted butter and ¼ cup of sugar. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
  3. Make the Filling: In a large bowl, beat 2 packages of cream cheese with 1 cup of sugar until smooth. Add 3 eggs, 1 cup of sour cream, and 1 teaspoon of vanilla; mix until combined.
  4. Bake: Pour the filling over the cooled crust and bake for 55-60 minutes, or until the center is set but slightly jiggly.
  5. Cool: Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
  6. Top with Cherries: Before serving, spread cherry topping over the cheesecake.

Tips for the Perfect Cheesecake

  • Use Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Avoid Overmixing: Mix just until combined to prevent cracks in the cheesecake.
  • Water Bath: Bake in a water bath for even cooking and to prevent cracks.

Variations and Customizations

  • Different Fruits: Substitute cherries with blueberries, strawberries, or raspberries.
  • Chocolate Cheesecake: Add melted chocolate to the filling for a rich twist.
  • No-Bake Option: Use a no-bake filling for a lighter version.

Health Considerations and Nutritional Value

While cherry cheesecake is indulgent, it can be enjoyed in moderation. Using lower-fat cream cheese or Greek yogurt can lighten the recipe.

Nutritional Estimate (per slice)

  • Calories: ~350
  • Protein: 6g
  • Fat: 22g
  • Carbohydrates: 35g
  • Fiber: 1g

FAQ

Q: Can I make this cheesecake ahead of time?
A: Yes, cheesecake can be made a day in advance and stored in the refrigerator.

Q: How do I prevent cracks in my cheesecake?
A: Avoid overmixing and baking at too high a temperature. A water bath can also help.

Q: Can I freeze leftover cheesecake?
A: Yes, wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

Cherry Cheesecake

Cherry Cheesecake

Cherry cheesecake features a creamy, rich filling on a graham cracker crust, topped with vibrant cherry topping. It's a delightful blend of tangy and sweet, perfect for any celebration!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 10 hours 15 minutes
Servings 12

Ingredients
  

  • 1 9- inch graham cracker crust
  • 1 cup granulated sugar
  • 32 ounces cream cheese room temperature
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ⅓ cup heavy cream
  • Homemade cherry pie filling

Instructions
 

  • Preheat oven to 350°F. Bring a kettle of water to boil for the water bath.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and the sugar for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla, almond extract, and heavy cream and mix for an additional 30 seconds.
  • Pour the cheesecake filling over the prepared crust.
  • Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we want to allow the air to still circulate.
  • Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
  • After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  • Just before serving, top the cheesecake with cherry pie filling.

Notes

Makes 1 9-inch cheesecake.
Helpful resources:
  • Use my tutorial to learn how to bake cheesecake in a water bath.
  • Get my tips on how to soften cream cheese.
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