Creamy Cherry Delight

If you're after a treat that's creamy, sweet, and a little bit tangy, you'll love Cherry Cheesecake. It's got layers of smooth cream cheese, a punchy cherry sauce on top, and a crumbly graham cracker base. Seriously, this one's a crowd magnet whether it's a big party or just an easy day at home. The texture is super soft, and the fruity cherries make every slice disappear fast.

INGREDIENTS

• Sour cream: 1 cup. Makes things silky with a fresh tang.
• Lemon juice: 1 tbsp. Pops a bright, citrus snap in there.
• Cream cheese: 24 oz., left out till soft so it gets extra smooth.
• Eggs: 3 big ones, for a creamy middle and some fluff.
• Graham cracker crumbs: 1½ cups. Crush these up for that base everyone loves.
• Unsalted butter: ½ cup, melted, to hold your crust together.
• Granulated sugar (for filling): 1 cup, just sweet enough for the filling.
• Sugar (for topping): ½ cup, makes the cherries extra yummy.
• Sugar (for crust): ¼ cup, keeps the base tasty.
• Vanilla extract (for topping): 1 tsp, brings out the best in the cherries.
• Water: ½ cup, helps make the cherry sauce the right consistency.
• Vanilla extract (for filling): 1 tsp, flavor boost for your cake base.
• Cherries: 2 cups, can grab them fresh or from a can—works both ways.
• Cornstarch: 2 tbsp, thickens the cherry sauce up just right.

INSTRUCTIONS

Step 1:

First up, grease your 9-inch springform pan and pop some parchment on the bottom so it’s easy to get out. Turn the oven to 325°F (160°C) so it’s ready.

Step 2:

For the crust, mix your graham crumbs, melted butter, and the ¼ cup sugar together in a bowl. Press this mix really well into the pan’s bottom. Bake it 10 minutes, then let it sit and chill for a bit.

Step 3:

Now, toss your softened cream cheese into a big mixing bowl and whip it till there aren’t any lumps. Drop in a cup of sugar and a teaspoon of vanilla, mix again. Crack in the eggs one after the other—let each one mix in before adding the next. Gently stir in that sour cream and squeeze in your lemon juice.

Step 4:

Spoon all of that cheesecake batter onto your crust and spread it out.

Step 5:

Let that beauty bake for about an hour—55, maybe 65 minutes. The middle should be barely wobbling. Once time’s up, turn off the oven and just let the cheesecake hang out inside for another hour.

Step 6:

After that, pull your cake out to cool down at room temp. Then stash it in the fridge for four hours (or overnight if you can hold out) before digging in.

Step 7:

Grab a saucepan and throw in your cherries, ½ cup sugar, cornstarch, half a cup of water, and a teaspoon of vanilla. Warm everything over medium, stirring until it bubbles and thickens (about 5–7 minutes). Set that cherry topping aside to cool.

Step 8:

Right before serving, spoon those luscious, cool cherries right over your chilled cheesecake.

Serving and Storage Tips

• If you want top flavor and texture, pop the cheesecake in the fridge overnight (four hours will do in a pinch).
• Leftovers? Keep 'em in the fridge up to five days. Or freeze slices so you can snack whenever.

Helpful Notes

• When using fresh cherries, don't forget to remove the pits before starting the topping.
• Want to dodge cracks? Let it cool off gradually right there in the warm oven.

Tips from Well-Known Chefs

• Chef Lisa likes to splash in a dash of almond extract into the cherry topping. It adds a nice nutty something with the sweet cherries.

A Slice of Heaven

Cut into this and you'll get cloud-like, creamy filling with a punch of bright, tasty cherries on top. It hits both sweet and tart, making everyone want seconds. Set it out for a get-together or just treat yourself—it won’t stick around for long.

Perfect for Special Occasions

Great for a birthday bash, family holiday, or any day you feel like making dessert the star. It’s easy to prep the day before. Dress it up with cherry topping and set it out—you’ll see it vanish from the table fast!

FAQs

Can I use frozen cherries for the topping?

Totally! Frozen cherries work fine—just let them thaw and drain them before tossing in the pot.

How do I prevent cracks in my cheesecake?

If you don’t beat the filling too much and let it cool off slowly in the oven, cracks won’t be a problem.

Can I use a different fruit topping?

Sure thing—try strawberries, blueberries, or even a mix. Any berry will work in a pinch.

How do I store the cheesecake?

Just wrap it and keep in the fridge up to five days, or stick single slices in the freezer for three months max.

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Summary

A decadent treat blending smooth cream cheese with a crackly graham crust and juicy cherries on top. Each bite is creamy and fruity, with balanced sweetness. Carried by a hint of vanilla and lemon, it’s ideal for celebrations or weekday indulgence. Cool it to perfection and serve it up—a crowd-favorite every time!