This cherry cheesecake is a delightful dessert combining a buttery crust, a rich and creamy cheesecake filling, and a sweet cherry topping. The combination of tangy cream cheese and tart cherries creates a perfect balance of flavors, making it an irresistible treat for any occasion. Whether you’re celebrating a special event or simply want a delicious dessert, this cheesecake will impress everyone. Plus, it’s easy to prepare with simple ingredients, making it a go-to dessert for home bakers.
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Preparation Time
- Preparation Time: 30 minutes
- Cook Time: 50-60 minutes
- Cooling Time: 4 hours or overnight
- Total Time: 5-6 hours (including chilling)
Ingredients
For the Base:
- 2 large eggs (about 1 cup or 100 g)
- 1/4 cup (60 g) sugar
- 1/4 teaspoon salt
- 2 cups (250 g) flour
- 1 teaspoon baking powder
- 7 tablespoons (100 g) butter, softened
For the Cheesecake Filling:
- 12.7 oz (360 g) cream cheese or cottage cheese
- 1/2 cup (150 g) sour cream or heavy cream
- 2/3 cup (140 g) sugar
- 2 large eggs
- 2 tablespoons (25 g) cornstarch
- 1 teaspoon vanilla extract
For the Cherry Filling:
- 14 oz (400 g) cherries, thawed if frozen
- 1/4 cup (60 g) sugar
- 1 tablespoon (12 g) cornstarch
- 1/4 cup (60 g) kirsch (or water/alcohol)
Directions
- Prepare the Base:
- In a large bowl, beat the eggs with sugar and salt until smooth.
- Gradually sift in flour and baking powder, then mix in the softened butter until dough forms.
- Press the dough into the base of a greased 8-9 inch springform pan. Chill while preparing the filling.
- Prepare the Cheesecake Filling:
- Beat cream cheese until smooth and creamy.
- Add sour cream and sugar, mixing until light and fluffy.
- Beat in eggs one at a time, then stir in cornstarch and vanilla extract.
- Prepare the Cherry Filling:
- In a saucepan, cook cherries with sugar until they release their juices (about 5-7 minutes).
- Dissolve cornstarch in kirsch, then stir into cherries and cook until thickened. Cool slightly.
- Assemble the Cheesecake:
- Preheat oven to 160°C (320°F).
- Pour cheesecake filling over the chilled base, then spoon cherry filling on top, swirling gently for a marbled effect.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Cool and Serve:
- Let the cheesecake cool in the oven with the door slightly open for 15 minutes, then cool completely at room temperature.
- Refrigerate for at least 4 hours before serving.
Serving Suggestions
- Serve with fresh cherries or a dollop of whipped cream.
- A dusting of powdered sugar or a drizzle of melted chocolate can add a touch of elegance.
- Pairs wonderfully with coffee or tea for an afternoon dessert.
Cooking Tips
- Use room temperature cream cheese for a smoother filling.
- If you don’t have kirsch, substitute with brandy, rum, or even just water.
- For a crunchier base, bake the crust for 10 minutes before adding the filling.
Nutritional Benefits
- Rich in calcium from the cream cheese.
- Cherries are a great source of antioxidants and vitamins.
- Eggs provide a good source of protein.
- Cream cheese offers a good dose of healthy fats.
Dietary Information
- Vegetarian: Yes, this recipe is suitable for vegetarians.
- Gluten-Free: No, but you can substitute gluten-free flour for the crust.
- Nut-Free: Yes, this recipe does not contain nuts.
Nutritional Facts (Per Serving)
- Calories: 360 kcal
- Carbohydrates: 40 g
- Protein: 6 g
- Fat: 20 g
- Fiber: 2 g
- Sugar: 22 g
Storage
- Store in the refrigerator, covered, for up to 5 days.
- You can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Why You’ll Love This Recipe
- It combines a buttery crust, creamy filling, and fruity topping in one delicious bite.
- Simple ingredients you likely have at home.
- Perfect for any occasion, whether it’s a family dinner or a festive gathering.
- It’s versatile: you can swap cherries for other fruits like berries or peaches.
Conclusion
This cherry cheesecake is an impressive dessert that looks elegant and tastes even better. With a combination of sweet cherries, creamy filling, and a buttery crust, it’s a showstopper that is surprisingly simple to make. You’ll love how the flavors come together, and your guests will be asking for seconds. Whether it’s for a special occasion or just to satisfy a sweet craving, this cheesecake is always a hit.
10 Frequently Asked Questions
- Can I use frozen cherries?
Yes, just thaw them before using and drain any excess liquid. - What if I don’t have kirsch?
You can substitute with other alcohol like rum or simply use water. - Can I make this cheesecake gluten-free?
Yes, swap the flour in the base with a gluten-free alternative. - How long does the cheesecake last?
It stays fresh in the refrigerator for up to 5 days. - Can I freeze the cheesecake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. - What’s the best way to prevent cracks in the cheesecake?
Cool the cheesecake in the oven with the door slightly ajar to avoid rapid temperature changes. - Can I use a different fruit?
Absolutely, you can substitute cherries with berries, peaches, or even apples. - Why does my cheesecake look jiggly in the center?
That’s normal! It will set as it cools and chills in the fridge. - Can I use low-fat cream cheese?
Yes, but it may result in a slightly less rich texture. - Do I need a springform pan?
While it’s ideal, you can use a regular pan lined with parchment paper for easy removal.