This is a silky smooth cheesecake with stunning ripe red cherries stacked sky-high. This ultimate cherry cheesecake is entirely handmade and is extremely simple to make. If you are hunting for an out-of-this-world dessert, go no further—this is it! Cheesecake topped with luscious cherries is the ultimate cherry treat and has an abiding classicism.
Because sour cream is used in place of cream cheese, this specific cheesecake recipe is unusually smooth and creamy. It has a particular taste and is lighter in texture because of its sour cream. It is topped with a handmade cherry sauce instead of a canned one, which is far more delectable and gratifying.
Cherry Cheesecake Recipe
A rich and creamy New York-style cherry cheesecake that can’t fail, complete with a quick graham cracker crust that only requires three ingredients and a sweet cherry topping. This simple cheesecake features just a hint of lemon, which imparts a tangy flavor, and just a dash of sour cream, which helps to level out the texture and smooth the silky cheesecake. Forget the water bath and place a dish filled with hot water on the rack underneath the cheesecake. It will maintain the oven’s steam and moisture, preventing the cake from being cracked.
- Reducing Serving 12
- Boost Serving Revise
- The initial recipe makes 12 servings.
- One can of sweetened condensed milk, which is 14 ounces.
- 1 (8-ounce) container softened cream cheese
- Lemon juice, 1/3 cup
- Vanilla extract, one teaspoon
- One crust made from graham crackers, measuring 9 inches
- Twenty-one ounces of cherry pie filling in one can.
- Make the crust first. Graham cracker crumbs, sugar, and melted butter should all be combined. Then push it into a 9-inch spring form the pan’s bottom and up about an inch on the sides. Now bake in a preheated oven for ten minutes. Before continuing with the rest of the recipe, let the crust cool completely.
- The graham cracker crust ingredients should be combined and pressed into the bottom and sides of a spring form pan.
- Place a casserole dish filled with hot water on the rack beneath the center of the oven after it has been preheated.
- Then, while scraping down the bowl and the beaters, use a stand mixer with a paddle attachment or a hand mixer to beat the cream cheese and sugar until they are smooth and creamy. Add the sour cream, vanilla, lemon juice, and lemon zest. Mix well while scraping the bowl after each addition.
- Now reduce the mixer’s speed to low and gradually add each egg, mixing just long enough to combine them. Fill the chilled crust with the cheesecake batter. On the middle rack, bake the cheesecake for 70 minutes before turning off the oven. Prop the oven door open by using a wooden spoon about 1 inch. For about an hour, let the cheesecake slowly cool in the range.
- Remove the cheesecake from the oven, then allow it to cool. Refrigerate the springform pan overnight after the cheesecake has cooled. Now run the rim of the pan with a thin, sharp knife to loosen the cheesecake from the pan. Lift the ring slowly after releasing the pan’s clasp. Gently spoon the cherry filling onto the cheesecake, leaving it on the bottom rim.
Cherries, sugar, and around three tablespoons of water should be cooked together in a medium pot until everything is hot. Cornstarch should be dissolved in the one tablespoon of water left over. Continue cooking while stirring in the cornstarch and almond essence until the sauce has reached the desired thickness (about 1-2 minutes). Allow to room temperature. Before serving, dollop on top of the cheesecake.
How to Soften Cream Cheese?
Please remove it from the refrigerator, and approximately forty minutes before beginning the recipe, take the cream cheese out of the container. Take it out of the foil wrapper to get the best possible results.
Prepare the cream cheese for the microwave by removing it from its wrapping and placing it on a dish that is safe for use in the microwave. To soften, heat the microwave at 40 percent power for 30 seconds until the food is ready. Because this could take a few intervals, you should rotate the block after each break.
Bath in warm water; do not take the cream cheese from the aluminum foil packaging before placing it in the tub. Please put it in a zipper bag made of heavy-duty material, then squeeze out as much air as possible. After that, place it face down in a basin or sink half-filled with lukewarm water for around ten to fifteen minutes, or until it is pliable. A piece of cherry cheesecake was cut in half and placed on a dish.
How to Properly Cut a Cheesecake?
After you have finished making this lovely cheesecake worthy of your company, you will need to cut it into pieces and dish them meticulously and cleanly. Put an extremely long, thin, sharp knife into a tall glass filled with boiling water. Check that you have examined the core of the cheesecake with great care. Moving one of the cherries out of the way can momentarily make room for something.
After wiping the knife down with a towel to cool it down, you can make the initial cut. After that, you should run the knife under the hot water and then dry it before making the second cut. Make sure to handle the cut slice carefully as you transfer it to the serving dish using a pie or cake server. Continue this process for each piece you cut, switching out the glass containing the hot water as necessary.
How to Freeze Cheesecake?
After the cheesecake has been allowed to come to room temperature, cover the springform pan with plastic wrap and place it in the refrigerator for at least six hours but preferably for the entire night. Now cut it up into separate servings if you freeze it. Wrap each slice in a piece of plastic wrap, and then place them in a freezer bag with a zipper. If you intend to freeze the entire cake, keep it on the base and wrap it tightly in heavy-duty aluminum foil after being covered multiple times in plastic wrap. If you want to avoid changes in flavor and texture, don’t keep food in the freezer for longer than a month. Please put it in the refrigerator for the night to defrost.
How do you Know When a Cheesecake is Done Baking?
When the cheesecake is ready, the borders will be firm, but the center will still have some give to it without being runny. I am aware that this may come out as a bit puzzling. Another option for determining the temperature is to use a thermometer. After the cheesecake has reached an internal temperature of 150 degrees Fahrenheit, you should switch off the oven, prop open the door, and allow the cheesecake to cool down gradually. The cheesecake is protected from cracking thanks to the slow cooling process.
What does Adding Sour Cream to Cheesecake do?
Most cheesecake recipes call for either heavy cream or sour cream; either one will smooth out the cheese’s grainy consistency and provide moisture to the final product. I prefer sour cream since I enjoy the additional zing of tart flavor it brings to the cake. Eggs: The cheesecake is held together with the help of three entire eggs.
What is the Difference Between New York Style Cheesecake & Regular Cheesecake?
Regular cheesecake is typically made using heavy cream and sour cream since these ingredients help to thin the batter while also contributing to the cheesecake’s silkier and creamier texture. Because it contains a significant amount of cream cheese, New York cheesecake is exceptionally dense and luscious. It’s not just the addition of extra cream cheese that sets New York cheesecake apart from other cheesecakes.
Is Water Bath Necessary for Cheesecake?
Using a more regular water bath to produce a cheesecake is unnecessary. The classic water bath offers two benefits: first, it creates a steamy and humid environment inside the oven, which keeps the top of your cheesecake from drying out, and second, it acts as insulation, which shields the cheesecake from sudden shifts in temperature.
Is Sour Cream or Yogurt Better for Baking?
The best results are achieved with yogurt made from whole milk, which has more protein and calcium and significantly less fat. Baking products produced with yogurt instead of sour cream will result in baked goods that are less soft, have a lighter texture, and have a tangier flavor with a less buttery flavor.
Why is my Cheesecake Base so Hard?
If the digestive biscuit (graham cracker) crumb base of a cheesecake is tough to cut, then the base of the cheesecake was most likely compressed too much when putting it in the bottom of the pan. This can be determined by measuring the thickness of the base before and after and put it in the pan. After the ground has been baked and refrigerated, it will be pretty firm and difficult to cut through if it isn’t broken up first.
Because it contains more fat than “American cream cheese,” mascarpone, also known as “Italian cream cheese,” has a flavor that is far more abundant and velvety than the latter. Because it has a flavor that is just a touch more acidic than mascarpone, cream cheese is an excellent choice for making cheesecakes, and we use it on bagels.
Jiggle is the best way to determine whether or not a cheesecake is done. Define jiggle, you say. Mildly shake the cheesecake (wearing oven mitts, of course). The cheesecake is ready when it appears to be almost entirely set, and there is a tiny circle in the center that jiggles slightly.