Classic Cherry Cheesecake Recipe

Classic Cherry Cheesecake Recipe

If you’re looking for a rich, creamy, and delicious dessert, this Classic Cherry Cheesecake recipe is perfect for you. Made with a buttery graham cracker crust, a smooth cheesecake filling, and a luscious cherry topping, this dessert is guaranteed to impress.

Ingredients

Graham Cracker Crust

• 1 ¾ cup graham cracker crumbs
• ⅓ cup granulated sugar
• 7 tablespoons butter, melted

Cheesecake Filling

• 32 ounces full-fat cream cheese, softened
• 1 cup sugar
• ½ cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 4 eggs, room temperature
• 1 (21-ounce) can of cherry pie filling

Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C). Butter the bottom and 1 ½ inches up the sides of a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and about an inch up the sides of the pan.
3. Bake the crust for 10 minutes. Allow it to fully cool before adding the cheesecake filling.

Step 2: Prepare the Cheesecake Filling

1. Reduce the oven temperature to 300°F (150°C). Place a large baking dish filled with hot water on the rack below the middle rack.
2. Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape down the bowl and beaters several times to ensure a smooth texture.
3. Add the sour cream, vanilla extract, lemon juice, and lemon zest. Mix until fully incorporated, scraping the bowl as needed.
4. Turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Avoid overmixing.
5. Pour the cheesecake filling into the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

1. Bake for 70 minutes at 300°F (150°C). Then, turn off the oven and use a wooden spoon to prop open the oven door about 1–1 ½ inches.
2. Allow the cheesecake to cool gradually in the oven for 1 hour.
3. Transfer the cheesecake to a wire rack and let it cool completely.
4. Once fully cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.

Step 4: Add the Cherry Topping

1. Once chilled, run a thin, sharp knife around the rim of the pan to loosen the cheesecake. Carefully unbuckle the springform pan and lift the ring.
2. Spoon the cherry pie filling evenly over the top of the cheesecake.
3. Refrigerate until ready to serve. Store any leftovers in the refrigerator.

Tips for the Best Cherry Cheesecake

• Use room temperature ingredients to ensure a smooth and lump-free cheesecake batter.
• Avoid overmixing the batter once you add the eggs to prevent cracks in the cheesecake.
• Let the cheesecake cool slowly in the oven to minimize cracking.
• For extra flavor, use homemade cherry topping instead of canned pie filling.

Final Thoughts

This Classic Cherry Cheesecake is the perfect dessert for holidays, birthdays, or any special occasion. Its creamy texture and tangy cherry topping make it a crowd-pleaser. Follow these simple steps, and you’ll have a professional-quality cheesecake right at home. Enjoy!

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