A buttery crust, a creamy vanilla filling and fresh cherries in a glossy, ruby red syrup. This is the best cherry cheesecake recipe you'll ever make.
It's really no wonder that cherry cheesecake is one of the most popular flavours of cheesecake in the US. The tartness of the cherry pairs perfectly with the creaminess of the cheesecake, making it a delicious and classic dessert.
This cherry cheesecake is easy to make and can be tailored to your liking. I've included instructions on how to make the topping using fresh cherries, but if you want to make this recipe even simpler, you could used canned cherry pie filling.
Baking this cherry cheesecake recipe is super simple. You'll start by crushing digestive biscuits (or graham crackers) and combining them with melted butter before pressing them into the base and up the sides of a baking tin.
If you think this looks tricky, thing again. It's surprisingly easy and holds together flawlessly, especially after you give the case a 5 minute bake to firm up.
Next, you'll make the vanilla cheesecake filling, which is a simple one-step process. Simply measure the cream cheese, cream, vanilla, eggs, flour and sugar into a bowl and whisk gently, just enough to combine.
You'll then pour the cheesecake filling into your tin and bake low and slow for a perfectly cooked cheesecake.
While the cheesecake is baking, you can prepare your cherry topping which is honestly so perfect, it can be used for all sorts of purposes, such as swirling onto ice cream or as a filling for pies.
To make it, you'll pit fresh cherries and pop them into a saucepan with sugar, lemon juice and a touch of cornflour (cornstarch). You'll then heat gently and as the cherries release some of their juice, everything will come together to create a beautiful sweet syrup with a little tartness to perfectly complement the creamy cheesecake filling.
Once your cherry cheesecake is baked, you'll chill it overnight, then top with the cooled cherries in syrup. It's such a beautiful dessert, it's sure to wow.
You could make this cherry cheesecake for afternoon tea, a special celebration, or just because.
Serve it with a dollop of cool whipped cream for an extra decadent treat.
Once you've made and enjoyed your cherry cheesecake, don't forget to come back and let me know how you get on.
Ingredients
For The Biscuit Case
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) digestive biscuits graham crackers crushed
For the filling
- 250 g (8.8 oz) full fat cream cheese
- 350 g (12.3 oz) light cream cheese
- 175 ml (5.9 floz) double cream
- 1 tsp vanilla extract
- 1 medium free range egg yolk
- 2 medium free range eggs
- 1 tbsp plain white flour (all purpose flour)
- 200 g (7.1 oz) caster sugar
For the cherry topping
- 250 g (8.8 oz) fresh cherries pitted
- 50 g (1.8 oz) caster sugar
- 1 tbsp cornflour
- 1 tbsp lemon juice
Equipment
- Round loose-bottomed 19cm (7.5") nonstick cake tin
- Cherry pitter
Instructions
Make the biscuit case
Preheat the oven to 170C (150C fan, 340F).
Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
Melt the butter and add to the biscuit crumb.
Mix briefly to incorporate the butter.
Straight away, before the butter cools, tip the biscuit mix into your tin.
Now press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.
Put the tin in the oven for 5 minutes, then remove and place on a wire rack to cool while you make the filling.
Make the filling
Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl.
Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
Pour the filling into the prepared case.
Bake for 1 hour and 30 minutes until firm. When shaken, it should wobbly but not ripple. It will rise during baking and may dome or form a lid like a souffle, but settle to level once cooled.
Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.
Once cooled, cover and chill overnight.
Make the cherry topping
Put the pitted cherries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan.
Place the pan over a medium heat and bring to the boil.
Reduce to low simmer and cook for 6 minutes until syrupy.
Set aside to cool completely.
Top and serve
After chilling, your cheesecake should be firm and ready to serve.
Stand the tin on a can or similar and gently ease down the sides, then transfer to a serving board.
Spoon the cherries on top.
Slice with a sharp knife, wiping between cuts for a neat finish.
Enjoy your cherry cheesecake and don't forget to come back and tell me how you got on. I can't wait to hear about your baking adventures.
Print this cherry cheesecake recipe
The Best Cherry Cheesecake Recipe
Ingredients
For The Biscuit Case
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) digestive biscuits graham crackers crushed
For the filling
- 250 g (8.8 oz) full fat cream cheese
- 350 g (12.3 oz) light cream cheese
- 175 ml (5.9 floz) double cream
- 1 tsp vanilla extract
- 1 medium free range egg yolk
- 2 medium free range eggs
- 1 tbsp plain white flour (all purpose flour)
- 200 g (7.1 oz) caster sugar
For the cherry topping
- 250 g (8.8 oz) fresh cherries pitted
- 50 g (1.8 oz) caster sugar
- 1 tbsp cornflour
- 1 tbsp lemon juice
Equipment
- Round loose-bottomed 19cm (7.5") nonstick cake tin
- Cherry pitter
Instructions
Make the biscuit case
- Preheat the oven to 170C (150C fan, 340F).
- Grease a loose-bottomed, nonstick, 19cm (7 inch) tin.
- Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
- Melt the butter and add to the biscuit crumb. Mix briefly to incorporate the butter.
- Straight away, before the butter cools, tip the biscuit mix into your tin. Now press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.
- Put the tin in the oven for 5 minutes, then remove and place on a wire rack to cool while you make the filling.
Make the filling
- Put the cream cheese, double cream, vanilla, eggs, plain flour, and caster sugar in a bowl. Whisk together until just combined - don't continue to whisk as this will introduce air bubbles.
- Pour the filling into the prepared case.
- Bake for 1 hour and 30 minutes until firm. When shaken, it should wobbly but not ripple. It will rise during baking and may dome or form a lid like a souffle, but settle to level once cooled.
- Stand the baking sheet on a wire rack to allow your cheesecake to cool in the tin.
- Once cooled, cover and chill overnight.
Make the cherry topping
- Put the pitted cherries, sugar, cornflour and lemon juice in a pan and add 25ml (5 tsp) of water in a non-stick pan.
- Place the pan over a medium heat and bring to the boil. Reduce to low simmer and cook for 6 minutes until syrupy.
- Set aside to cool completely.
Top and serve
- After chilling, your cheesecake should be firm and ready to serve.
- Stand the tin on a can or similar and gently ease down the sides, then transfer to a serving board.
- Spoon the cherries on top.
- Slice with a sharp knife, wiping between cuts for a neat finish.
Nutrition
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