Classic Cherry Cheesecake
1 h 30 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
This classic cherry cheesecake brings big New York diner vibes: buttery graham crust, silky tangy filling, and a glossy sweet-tart cherry topping that makes every forkful loud and happy.
It is a make-ahead showstopper for birthdays, holidays, and potlucks, slicing clean and traveling like a pro with zero fuss and maximum payoff.
Ingredients (12 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Crust:
- 1½ cups graham crackers, crumbs graham crackers 6 oz
- ⅓ cup unsalted butter, melted unsalted butter 2.64 oz
- 2 Tbsp granulated sugar granulated sugar
Ingredients for the Cheesecake Filling:
- 24 oz cream cheese, softened cream cheese 24 oz
- ¾ cup granulated sugar granulated sugar
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ cup sour cream sour cream 4 oz
- 3 large eggs large eggs 3 ct
Ingredients for the Topping:
- 1 can (21 oz) cherry pie filling cherry pie filling 1 can (21 oz)
How to Make Classic Cherry Cheesecake
-
Prep the pan and oven
Preheat the oven to 325 F with a rack in the middle.
Wrap the outside of a 9 inch springform pan with two layers of heavy-duty foil to keep water out if using a water bath.
Lightly grease the pan and line the bottom with a parchment round for easy release.
-
Build the graham crust
Stir together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, and 1/3 cup melted unsalted butter until the crumbs feel like damp sand.
Press firmly into the bottom of the pan using a flat-bottom glass to get an even, tight layer without loose spots.
Bake for 10 minutes, then cool on a rack while you mix the filling.
-
Mix a silky filling
Beat 24 oz softened cream cheese on medium-low until completely smooth and satiny, scraping the bowl and paddle as needed.
Add 3/4 cup granulated sugar and 1 teaspoon vanilla and mix on low until creamy with no grit.
Blend in 1/2 cup sour cream just until incorporated for extra tang and tenderness.
Mix in 3 large eggs one at a time on low, waiting until each disappears before adding the next to avoid excess air.
Give the bowl a final scrape and a quick 5 second mix to combine everything evenly.
-
Bake gently in a water bath
Pour the filling over the cooled crust and smooth the top with an offset spatula.
Set the springform in a deep roasting pan and pour hot water into the pan to come about halfway up the sides of the springform.
Bake at 325 F for 55 to 65 minutes until the edges are set and the center still has a 2 inch wobble when nudged.
If using a thermometer, the center should read about 150 to 155 F for perfect creaminess.
-
Cool without cracking
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour to relax the custard slowly.
Remove the pan from the water, unwrap the foil, and run a thin knife around the edge to release it from the sides.
Cool on a rack for another hour, then chill uncovered until cold before covering to prevent condensation.
Chill at least 4 hours, ideally overnight, until fully set and sliceable.
-
Finish with cherries and serve
Spread one 21 oz can of cherry pie filling over the chilled cheesecake, nudging the fruit to the edges in an even layer.
For clean slices, heat a large knife in hot water, wipe it dry, and clean between each cut like a pro.
Substitutions
- Graham crackers -> Digestive biscuits or Biscoff cookies
- Digestives keep the classic vibe with a touch more wheatiness, while Biscoff adds warm caramel spice that plays beautifully with cherries without overpowering the filling.
- Sour cream -> Full-fat Greek yogurt
- Use a 1 to 1 swap for similar tang and body, and you will get a slightly lighter texture with a clean dairy finish that still sets beautifully.
- Cherry pie filling -> Quick cherry compote
- Simmer frozen or fresh cherries with a little sugar and lemon until syrupy for brighter fruit flavor and a juicier, less gelatinous topping that looks jewel-like.
Tips
- Room temp dairy is nonnegotiable
- Softened cream cheese blends ultra smooth, which prevents lumps and keeps you from overmixing and whipping in air that can cause cracks.
- Foil armor for a stress-free water bath
- Double wrap the springform tightly up the sides so water cannot sneak in, or set the springform in a slightly larger cake pan before the roasting pan for a belt-and-suspenders seal.
- Mix on low and scrape like you mean it
- Keep speeds low and scrape the bowl and paddle often to avoid pockets of unmixed cheese and big air bubbles that make Swiss-cheese holes.
- Check the wobble not the color
- Pull the cheesecake when the edges are set and the center jiggles like Jell-O, because carryover heat finishes the set without drying the custard.
- Release the sides while warm
- Run a thin knife around the edge right after baking so the top does not glue to the pan and tear as it contracts during cooling.
- Slice like a chef
- Use a long hot knife, wipe clean between cuts, and lift slices with a pie server for picture-perfect wedges that do not drag the topping.
Nutrition Facts *
| Energy | 430 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 28 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cheesecake cracked even with a water bath, what happened?
- Cracks come from temperature shock or overmixing air into the batter, so mix on low, stop when combined, cool slowly in the oven with the door cracked, and always run a knife around the edge right after baking.
- The crust got soggy, how do I avoid that?
- Bake the crust for 10 minutes to set the butter, let it cool, and wrap the springform tightly to keep water out, or place the springform inside a larger cake pan before setting it in the water bath.
- The batter is lumpy, can I save it?
- Warm the bowl slightly over a pan of steaming water and whisk gently until smooth, and next time be sure the cream cheese is fully softened before you start.
- Can I skip the water bath?
- Yes, place a pan of hot water on the lower rack to moisten the oven environment and bake at 300 to 315 F a little longer while watching the wobble to keep the custard creamy.
- Can I use low-fat cream cheese?
- You can, but the texture will be looser and more prone to weeping, so expect a softer set and plan for a longer chill time.
- How far ahead can I make it?
- Bake up to two days ahead and keep it covered and chilled, and add the cherry topping within a few hours of serving for the cleanest slices.
Serving Suggestions
This beauty loves company with a bitter espresso or a bubbly glass of Prosecco, which cuts the richness and lets the cherry pop.
If you want to play, add a whisper of lemon zest to the batter or drizzle a thin veil of warm dark chocolate over the cherries for that black-forest energy without turning it into a sugar bomb.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
