Cherry Cheesecake

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This Homemade Cherry Cheesecake is velvety smooth, creamy, and rich. It has a buttery crust and topped with a sweet, yet tart cherry sauce.

Course Dessert

Cuisine American

Keyword cheesecake, cherry

Prep Time 45

Cook Time 2 25

Chill Time 8

Total Time 11 10

Servings people

Calories 762kcal

Cost $25.93

Move the oven rack to the second to lowest position and preheat the oven to 350°F.
Line the bottom and sides of a 9” springform pan with parchment paper and set aside.

In a medium sized bowl combine graham crackers and sugar.
Add in melted butter and mix until well coated and the texture is like wet sand.
Transfer the crust mixture into the prepared springform pan, then press down evenly.
Place the springform pan into the preheated oven on the center rack and bake for 10 minutes, until set.
Once baked, remove from the oven and set aside to cool.

Preheat the oven to 400°F.
In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar.
Beat together on medium speed for 2 minutes, until smooth.
Stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula.
Add in heavy cream, sour cream, lime juice and vanilla. Mix to combine.
Add in the eggs and mix for 30 seconds. Add in cornstarch and salt and mix until just combined.

Cover the bottom and sides of the springform pan with tin foil to prevent any water from seeping in.
Make a water bath by placing 1” of water in a broiler pan.

Pour the cheesecake batter onto the prebaked crust. bake for 10 minutes.
Reduce the temperature to 250° and continue baking for 1 hour.
Once the bake time is up, turn the oven off leaving the cheesecake inside to rest for 30 minutes.
Open the oven door and let the cheesecake rest inside the oven for another 30 minutes.

Once the cool down time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely.
Once completely cooled, cover and place it in the fridge to chill for 8 hours.

While the cheesecake is baking, make the cherry topping. Place cherries, sugar, lime juice, water, almond extract and salt into a large pot.
Cook over medium heat until the mixture reaches a simmer.
Turn the heat down to medium-low to maintain a simmer, then cook for 10 minutes stirring occasionally.
Use an immersion blender to blend the mixture just a bit to make it more of a sauce.
Add in the cornstarch and simmer for a few more minutes.
Remove from the heat and let cool completely.
Once cooled, cover and place into the fridge to chill alongside the cheesecake.

Once the cheesecake has chilled, unmold and place it onto a cake stand or plate.
Top with the cherry topping.
Cut and serve the cheesecake.

It is very important to stop the mixer and scrape down the sides of the mixing bowl when making the cheesecake batter. This will ensure a smooth, lump-free cheesecake.
Do not skip the water bath. This is an imperative step that will help to prevent cracks from forming. If you do not have a baking dish or broiler pan large enough to hold the springform pan, you may use a baking sheet with enough of a lip on it to hold a little bit of water. Add more water halfway through baking or when the water evaporates.
It is important to follow the cool-down times as instructed. Cooling the cheesecake down slowly will allow it to set completely and is what gives it that wonderful velvety texture.