Cherry Cheesecake
If you’re searching for the perfect dessert to impress your guests or simply to satisfy your sweet tooth, look no further than this cherry cheesecake. With its creamy filling, buttery crust, and luscious cherry topping, this dessert is the ultimate indulgence. Easy to prepare and even easier to enjoy, your family and friends will be asking for seconds. Let’s dive into this delightful recipe!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– 1 can cherry pie filling
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 50 minutes, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 350
– Total Fat: 22g
– Saturated Fat: 13g
– Carbohydrates: 35g
– Protein: 6g
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow it to cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla, mixing until well combined.
- Incorporate eggs one at a time, mixing slowly.
- Stir in the sour cream until the mixture is creamy.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 50 minutes or until set, then let cool.
- Top with cherry pie filling once cooled, and refrigerate for at least 4 hours.
Alternative Ingredients
For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookies. You can also use Greek yogurt in place of sour cream for a lighter option.
Serving and Pairings
This cherry cheesecake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements well with a cup of coffee or a glass of dessert wine.
Storage and Reheating
Store leftover cheesecake in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 2 months. Thaw in the refrigerator before serving. Reheating is not recommended, as it is best enjoyed chilled.
Cooking Mistakes
- Don’t overmix the batter; this can lead to cracks.
- Ensure your cream cheese is at room temperature for a smooth texture.
- Avoid opening the oven door during baking to maintain temperature.
- Let the cheesecake cool gradually to prevent cracks.
- Use a water bath for even baking, if desired.
Helpful Tips
- Use fresh cherries for a more vibrant flavor.
- Chill the cheesecake overnight for the best texture.
- Experiment with different toppings like chocolate or fruit.
- Always use a springform pan for easy removal.
FAQs
Can I use other fruits besides cherries?
Yes, feel free to substitute cherries with other fruits like blueberries, strawberries, or raspberries for a different flavor.
How do I know when my cheesecake is done?
The cheesecake should be set around the edges and slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it perfect for parties.
What should I do if my cheesecake cracks?
If it cracks, you can cover it with the cherry topping, which will hide the imperfections beautifully.
How long does it take to set?
After baking, the cheesecake should chill in the refrigerator for at least 4 hours, but overnight is best for optimal firmness.
Conclusion
This cherry cheesecake is not just a dessert; it’s an experience. With its rich flavor and beautiful presentation, it’s sure to be a hit at any gathering. Try this recipe today, and enjoy the delightful combination of creamy cheesecake and sweet cherries!
Cherry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 can cherry pie filling
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then allow it to cool.
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla, mixing until well combined.
- Incorporate eggs one at a time, mixing slowly.
- Stir in the sour cream until the mixture is creamy.
- Pour the cream cheese mixture over the cooled crust.
- Bake for 50 minutes or until set, then let cool.
- Top with cherry pie filling once cooled, and refrigerate for at least 4 hours.
