Creamy Cherry Delight (Print)
Enjoy this creamy cherry treat with a buttery cracker crust and fruity topping. It’s perfect for every occasion!
# Ingredients:
01 -
1½ cups of graham cracker crumbs.
02 -
½ cup melted unsalted butter.
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¼ cup sugar for the crust.
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1 cup plain sugar for the filling.
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1 tsp vanilla flavoring for the filling.
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24 oz creamy, softened cream cheese.
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3 eggs, large.
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1 tbsp fresh lemon juice.
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1 cup sour cream.
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½ cup sugar for the cherry layer.
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2 tbsp cornstarch.
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½ cup water.
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1 tsp vanilla for the cherry topping.
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2 cups cherries, fresh or canned, with pits removed.
# Steps:
01 -
Set your oven to 325°F (160°C) and grease up a 9-inch springform pan to keep things from sticking.
02 -
Blend the graham crumbs, melted butter, and ¼ cup sugar in a bowl. Push it firmly into the springform pan's base. Pop it into the oven for 10 minutes, then let it cool off.
03 -
In a big mixing bowl, whip the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla, mixing them in. Add eggs, one at a time, beating after each. Finally, stir in sour cream and lemon juice until smooth.
04 -
Spread the creamy filling over the crust that has cooled down.
05 -
Put the cheesecake into the oven and bake for 55-65 minutes. It should look set in the center but wobble just a little. Let it cool in the oven with the door off for an hour.
06 -
Once the cheesecake has cooled to room temperature, chill it in the fridge for at least 4 hours or leave it overnight.
07 -
For the cherry topping, stir together ½ cup sugar, cherries, cornstarch, water, and vanilla in a pot. Heat on medium, stirring, for about 5-7 minutes until the sauce thickens. Let the topping cool off.
08 -
Spread the cooled cherry topping over the cheesecake right before you dig in.
# Notes:
01 -
This dessert has a creamy and silky base, buttery graham crust, and cherry topping that’s just the right mix of sweet and tart.
02 -
For the best texture, make sure to let it sit in the fridge until it’s fully chilled.