Ingredients
For the cheesecake crust:
- 1 3/4 cups (145 g) graham cracker crumbs
- 3 tablespoons (45 g) melted butter
For the cheesecake filling:
- 4 packages (8 oz each) full-fat cream cheese, softened
- 3 cups (750 ml) sour cream (full-fat or light)
- 3/4 cup (150 g) granulated sugar
- 1 tablespoon (10 ml) vanilla extract
- 3 large eggs
For the cherry topping:
- 1.5 lbs (680 g) fresh or frozen cherries
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 ml) almond extract
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Prepare crust: Pulse 1 3/4 cups (145 g) of graham cracker crumbs and combine with 3 tablespoons (45 g) melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until set and golden, then let it cool completely.
- Make cheesecake filling: Beat the softened cream cheese until smooth. Add 3/4 cup (150 g) sugar, eggs, 1 tablespoon vanilla extract, and 3 cups (750 ml) sour cream; mix until the batter is fully combined and velvety smooth.
- Bake cheesecake: Pour the filling evenly over the cooled crust. Reduce oven temperature to 325°F (165°C) and bake the cheesecake for approximately 1 hour and 20 minutes. Afterwards, cool gradually in the oven with the door slightly ajar for 45 minutes to prevent cracking.
- Prepare cherry topping: In a saucepan, combine 1.5 lbs (680 g) cherries, 1/2 cup (100 g) sugar, 1/4 cup (60 ml) water, and 1 tablespoon cornstarch. Cook over medium heat until the mixture thickens. Remove from heat and stir in 1 teaspoon almond extract. Allow the topping to cool completely.
- Assemble and chill: Spread the cooled cherry topping evenly over the cheesecake surface. Refrigerate the assembled cheesecake overnight to fully set and enhance flavors.
- Serve: Slice and enjoy your creamy cherry cheesecake chilled for the best experience.
Notes
- Using full-fat cream cheese and sour cream provides the creamiest texture.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- Chilling overnight improves the texture and flavor melding.
- You can use fresh or frozen cherries for the topping; if frozen, thaw before cooking.
- The almond extract enhances the cherry topping’s flavor but can be omitted if you prefer.
- Use a water bath if desired to further reduce cracking, though not required.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 470
- Sugar: 32g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 140mg
