The Best Cherry Cheesecake Recipe
This super creamy cherry cheesecake made from scratch but is deceptively simple to make. The secret is the homemade cherry topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sugargeekshow.com.
Cooking tools:
- Food processor
- Rolling pin
- Stand mixer
- Springform pan
- Kitchen torch
- Zip-top bag
- Mixing bowl
- Measuring cup
- Parchment paper
- Cake pan
- Baking sheet
- Roasting pan
- Hand mixer
- Spatula
- Chef's knife
- Saucepan
- Cup
- Oven
- Stove
- Refrigerator
- Plastic wrap
Ingredients
- 6 ounces graham crackers (crushed)
- 3 ounces unsalted butter (melted)
- 3 ounces granulated sugar
- 32 ounces cream cheese (softened to room temperature)
- 9 ounces granulated sugar
- 2 ounces sour cream (room temperature)
- 2 ounces heavy cream (room temperature )
- 4 large eggs (warmed to room temperature )
- 1/2 teaspoon salt
- 1 Tablespoon vanilla extract
- 32 ounces cherries (fresh or frozen, and pitted)
- 8 ounces granulated sugar
- 1/4 teaspoon salt
- 8 ounces water
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon lemon zest
- 3 Tablespoons ClearJel (or 3 Tablespoons Cornstarch)
- 2 ounces cool water (for the ClearJel)
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