Cherry Cheesecake
Serves 1230 mins prep70 mins cook
A delicious Cherry Cheesecake with a graham cracker crust and a creamy filling, topped with a sweet cherry topping and whipped cream. This dessert combines the richness of cream cheese with the tartness of cherries, creating a delightful treat for any occasion.
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What you need
Instructions
1: Preheat oven to 350°F and butter the bottom and sides of the spring form pan, then line with parchment paper. 2: Mix graham cracker crumbs, sugar, and melted butter in a bowl until fully combined, then press into the spring form pan to create the crust. 3: Bake for 15 minutes and let cool for about an hour. 4: Wrap the bottom and sides of the cooled crust with aluminum foil. 5: In a stand mixer, beat cream cheese and sugar until smooth, then add sour cream, vanilla, and lemon zest and mix until combined. 6: Add heavy cream and eggs, mix until smooth. 7: Pour about half of the batter into the spring form pan, then add cherries and cover with the remaining batter, smoothing the top. 8: Place the cheesecake into a larger deep pan and add 1 inch of hot water to the larger pan. 9: Bake the cheesecake at 350°F for 1 hour and 10 minutes until the center is almost set. 10: Turn off the oven and open the door slightly, keeping the cheesecake inside for 1 hour. 11: Remove from oven and let cool, then place in the refrigerator overnight. 12: For cherry topping, combine cherries, lemon juice, water, sugar, and cornstarch in a saucepan over medium heat and bring to a boil. 13: Cook on low for about 5-10 minutes, stirring often, then stir in almond extract and let cool before using. 14: Whip cold heavy whipping cream, powdered sugar, and vanilla extract with a handheld mixer until stiff peaks form. 15: Serve cheesecake topped with cherry topping and whipped cream.View original recipe