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Baked Cherry Cheesecake Recipe

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This classic New York-style baked cherry cheesecake features a creamy, smooth Philadelphia cream cheese filling atop a crispy graham or speculoos biscuit base. Topped with a luscious homemade cherry compote that balances sweetness and tartness, this dessert is perfect for special occasions or an indulgent treat.

  • Author: Zara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 24 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 200g Graham or speculoos biscuits
  • 115g melted unsalted butter
  • 1 pinch of salt

Cheesecake Filling

  • 900g Philadelphia cream cheese, room temperature
  • 250g caster sugar
  • 5 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 60g thick crème fraîche
  • 60ml full liquid cream

Cherry Topping

  • 680g fresh pitted cherries
  • 50g brown sugar
  • 60ml fresh lemon juice
  • 4 tablespoons cold water
  • 2 teaspoons cornstarch

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (356°F). Generously butter a 23cm springform pan to prevent sticking and set aside.
  2. Make the Crust: Crush the graham or speculoos biscuits into fine crumbs. Mix these crumbs thoroughly with the melted unsalted butter and a pinch of salt. Press this mixture evenly into the base of the prepared springform pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it. After baking, lower the oven temperature to 165°C (329°F).
  4. Prepare the Filling: In a mixing bowl, whisk the room temperature Philadelphia cream cheese until smooth and creamy to avoid lumps. Gradually add the caster sugar while mixing gently to combine evenly without incorporating too much air.
  5. Add Eggs and Flavorings: Incorporate the five eggs into the cream cheese mixture in two batches, mixing gently after each batch to maintain a smooth texture. Add the vanilla extract, thick crème fraîche, and full liquid cream, folding them in carefully until fully combined.
  6. Assemble and Bake Cheesecake: Pour the cream cheese filling over the cooled biscuit base in the springform pan. Bake at 165°C (329°F) for 10 minutes, then reduce the oven temperature to 150°C (302°F) and continue baking for 50-55 minutes until the cheesecake is set but still slightly wobbly in the center.
  7. Cool and Chill: Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour to cool gradually, which helps prevent cracking. After cooling, refrigerate the cheesecake for a minimum of 8 hours, preferably 24 to 48 hours, to allow it to fully set and develop flavor.
  8. Prepare Cherry Topping: While the cheesecake chills, cook the fresh pitted cherries with the brown sugar and fresh lemon juice over medium heat until the cherries release their juices and soften slightly.
  9. Thicken the Cherry Sauce: Dilute the cornstarch in 4 tablespoons of cold water and stir this slurry into the cherries, cooking until the sauce thickens. Remove from heat and let it cool completely.
  10. Serve: Once the cheesecake and cherry topping have fully cooled, spoon the cherry compote evenly over the surface of the cheesecake before slicing and serving.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth, lump-free filling.
  • Using a water bath is optional but can help prevent cracks in the cheesecake.
  • The cheesecake tastes best when refrigerated for at least 24 hours, allowing flavors to meld.
  • Fresh cherries enhance the topping but canned cherries can be substituted if out of season.
  • Allow the cheesecake to come to room temperature for about 15 minutes before serving for optimal texture.

Find it online: https://zaracooking.com/baked-cherry-cheesecake-recipe/