Easy Cherry Cheesecake Recipe

There’s something timeless about a rich and creamy cheesecake topped with a luscious cherry sauce. Whether you’re celebrating a special occasion or simply treating yourself, this cherry cheesecake is a showstopper. Best of all, it’s incredibly easy to make—even for beginners!

This recipe keeps things simple, requiring just a handful of ingredients and no complicated techniques. Plus, you don’t need a water bath, and there’s a trick to preventing cracks so your cheesecake looks as good as it tastes.

The Story Behind the Dish

Cherry cheesecake is a beloved classic that has stood the test of time. The combination of smooth, tangy cheesecake and sweet cherries is the perfect balance of flavors. Growing up, this was my go-to dessert at family gatherings, and over the years, I’ve perfected a version that’s foolproof for home bakers.

What makes this recipe stand out? It uses a simple graham cracker crust, a creamy filling, and a homemade cherry topping that’s fresh, vibrant, and far superior to canned pie filling.

Key Ingredients and Their Roles

For the Crust:

• Graham crackers – The base of the cheesecake, adding a slightly sweet, buttery crunch.
• Butter – Binds the crust together and adds richness.
• Sugar – Enhances the graham crackers’ natural sweetness.

For the Cheesecake Filling:

• Cream cheese – The star ingredient, creating a rich and creamy texture. Full-fat is best for the silkiest results.
• Sour cream – Adds a slight tang and makes the filling smoother.
• Sugar – Balances the tanginess of the cream cheese.
• Vanilla extract – Infuses warmth and depth of flavor.
• Eggs – Help bind everything together, giving the cheesecake structure.

For the Cherry Topping:

• Cherries – Fresh or frozen both work well, but fresh cherries provide the best texture.
• Cornstarch – Thickens the cherry sauce so it holds up on top of the cheesecake.
• Sugar – Brings out the natural sweetness of the cherries.

Substitutions & Variations

• Swap graham crackers for crushed digestive biscuits or vanilla wafers.
• Use Greek yogurt instead of sour cream for a slightly lighter version.
• Try blueberries, raspberries, or a mixed berry topping instead of cherries.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat the oven. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Mix with melted butter and sugar until the texture resembles wet sand. Press firmly into the bottom of a springform pan, ensuring an even layer. Bake briefly to set.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese until smooth and lump-free. Add the sour cream, sugar, and vanilla extract, mixing until well combined. Crack the eggs in one at a time, gently folding them into the batter without overmixing. Overmixing can introduce too much air, leading to cracks when baking.

Step 3: Bake the Cheesecake

Pour the filling into the cooled crust, smoothing the top with a spatula. Bake in a preheated oven until the edges are set and the center has a slight wobble. Avoid opening the oven door too frequently, as this can cause temperature fluctuations. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar. This helps prevent cracks. Refrigerate for several hours or overnight for the best texture.

Step 4: Prepare the Cherry Topping

While the cheesecake cools, make the cherry sauce. In a saucepan, combine a portion of the cherries with sugar and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften. Remove from heat and fold in the remaining cherries. Let it cool completely before spooning over the chilled cheesecake.

Step 5: Assemble and Serve

Gently release the cheesecake from the pan and transfer it to a serving plate. Spoon the cherry topping evenly over the surface, allowing some sauce to drizzle down the sides. Slice with a clean, sharp knife, wiping between cuts for neat slices.

Beginner Tips & Common Mistakes to Avoid

• Room temperature ingredients – Let the cream cheese, eggs, and sour cream sit at room temperature before mixing. This ensures a smoother batter.
• Avoid overmixing – Overmixing the batter incorporates too much air, leading to cracks. Fold the eggs in gently until just combined.
• Baking without a water bath – This recipe skips the traditional water bath, but to prevent cracks, let the cheesecake cool gradually in the oven before refrigerating.
• Preventing a soggy crust – Baking the crust before adding the filling ensures it stays crisp.

Serving & Storage Suggestions

What to Serve with Cherry Cheesecake

• A dollop of whipped cream for extra indulgence.
• A drizzle of melted chocolate for a black forest cheesecake twist.
• A sprinkle of crushed nuts for added texture.

Storage Tips

• Refrigerator – Store leftover cheesecake in an airtight container for up to 5 days.
• Freezer – Slice and wrap individual portions in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. To serve, thaw overnight in the fridge.

Final Thoughts & Encouragement

Cherry cheesecake is a foolproof dessert that looks impressive but is incredibly simple to make. Whether you’re new to baking or a seasoned pro, this recipe is guaranteed to deliver a rich, creamy, and perfectly sweet treat.

If you try this recipe, I’d love to hear how it turned out! Share your thoughts in the comments, or tag me on social media with your cheesecake creations.

FAQ About Cherry Cheesecake

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