And today I’m going to teach you how to make a recipe for cherry cheesecake. The texture is incredible and it doesn’t get any easier than this. If you never made a homemade cheesecake more in for a treat and you’re going to love my homemade cherry topping and I want cheesecake.
Recipe for Cherry Cheesecake
Homemade cheesecake is easy and everyone will be impressed with this new york cheesecake recipe. The secret to a perfect cheesecake is using the water bath method.
Cheesecake Crust Ingredients
- 11/2 cups graham cracker crumbs(from 12 crackers)
- 6 tablespoon unsalted butter, melted
- 1 tablespoon granulated sugar
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- 21/4 ib cream cheese, room temperature
- 11/4 cups granulated sugar
- 6 large eggs, room temperature
- 1/4 cup sour cream
- 1/2 tablespoon of vanilla extract
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Cherry Sauce Ingredients
- 4 cups sweet cherries
- 1/4 to 1/3 cup of water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoon sugar
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How to Prepare Cherry Cheesecake Recipe
- So, let’s get started. I’m going to show you how we make our easy Cheesecake crust start by even your oven to 350 degrees Fahrenheit. You’ll need about 12 graham crackers. To make one and a half cups of Graham Cracker crumbs. There are a few ways to do this. You can either pulse it in a food processor, like so, or put them in a large Ziploc bag, then, roll them with the rolling pin or you can process them in a high-powered blender until you have crumbs.
- Transfer those crumbs to a mixing bowl and add 1 tablespoon of sugar and 6 tablespoons of melted unsalted butter, use a spoon to stir that together until the crumbs are even. Moistened transfer, those moist crumbs to a 9-inch, springform pan, and I love using a nonstick springform pan for easier release of the crust.
- Once the cheesecake is all baked and ready to serve, bake that in the center of a preheated oven at 50 degrees Fahrenheit for just 8 minutes, then take it out of the oven and let it cool completely to room temperature while that’s cooling. You should also start boiling a pot of water. Once the crust, has nearly cold, we can start on the filling, go ahead and set your oven to 450 degrees Fahrenheit in the bowl of a stand mixer.
- With the paddle attachment combine four and a half blocks or two, and one-quarter pounds of softened cream cheese, make sure that cream cheese is at room temperature, add 1 and 1/4 cups of granulated sugar. Then be on medium-high speed. Using the paddle attachment for 5 minutes. It should be light and fluffy scrape down the bolt once or twice as needed. So you don’t get chunks of cream cheese at the bottom.
- When you’re scraping down the bowl, make sure you’re reaching all the way down to the bottom and scrape around the paddle attachment. This will ensure that you don’t have any lumps of cream cheese. After about five minutes, the mixture should be completely smooth. Reduce to medium speed.
- Next add six, large room temperature eggs, adding them one at a time and waiting until the eggs are fully incorporated between each addition. Scrape down the bowl as needed. To make sure your mixture is uniform, smooth. Once all of the eggs are well incorporated, scrape down the bowl, once more, then reduce the speed to low and add 1/4 cup of sour cream. Also, add one and a half teaspoons of real vanilla extract and I’m using a homemade vanilla extract. It has just two ingredients and it makes everything taste better mix that together at low speed.
- Just until it’s well incorporated then turn the mixer off. The cheesecake mixture should be completely smooth. Now, our best trick for making a cheesecake that’s level without any cracks is to use a water bath method. Take two heavy-duty, large sheets of the foil layer them on top of each other, wrap them around the edges of your cheesecake pan, using a heavy-duty foil and double-layer and ensures that you don’t get any water leaks.
- Make sure the foil is not touching the rim. To give the cheesecake a little bit of room to rise place the cheesecake pan into a large deep, now, pour all of that cheesecake filling over your cooled crust. Next, we’re going to add the water that you boiled in the pot earlier into the roasting pan. You’ll need it to go about one and a half to two inches up the sides Of the springform pan.
- And here’s a quick tip depending on the size of your roasting pan. You may need quite a bit of water, so definitely boil more than you think you’ll need the hot water around the cake, keeps it baking at a consistent temperature, and also keeps the sides and top lighter in color, and prevent cracks using a hot mix for safety carefully.
- Transfer that to the center rack of your preheated oven, bake that at 450 degrees Fahrenheit for 15 minutes. Without opening the door, reduce the heat to 225 degrees Fahrenheit, and continue baking for one hour to one hour, and 10 minutes, or until the cheesecake is nearly set. You’ll know it’s done. If you gently wiggle the pan and you see a slight wobble in the center of your cheesecake, remove the roasting pan from the oven and let the cheesecake cool in the water bath for 45 minutes, then transfer it to a wire rack and let it cool completely to room temperature.
- Now a cheesecake needs to be fully chilled and set before serving. So cover with plastic wrap and refrigerate overnight, if you cut into a cheesecake before it’s fully chilled, it can be soupy in the center and totally normal. I just happen to have another cheesecake that’s been sitting overnight in my refrigerator. What I love about using a nonstick pan is the size typically doesn’t stick to the Pan.
- Once it’s cooled overnight the mold should release easily and the sides will look perfect. The professional look of this cheesecake can only be achieved by using the water bath method, it is perfection. And we’re gonna get this show on the road and just do this taste. And if you’re going to see which I do a lot, you can just put a little damp paper towel underneath. And that way, it won’t slide around when you slice it tricks of the trade.
- The easiest way I found to cut through a cheesecake to keep it looking really clean and beautiful is to use a hot knife. So I’ve got a knife dipped in hot water here, to warm it up nicely, and then, just dry it off. And if you see that your cake is sticking to the sides of the pan. If you have said a nonstick pan or a sticky non-stick pan, just use a warm knife. Take it around the edges before you loosen it off and that’ll do. Anyways, our knife is warm and dry and we’re just going to cut right into this stand.
- If you wipe the knife and dip it in hot water between each slice, you’ll have a cleaner cut and you’ll be plating that as a pro. So that’s what we’re going to do. We’re going to serve this because I want cheesecake bad. Here we go. And look at that texture. It is so fluffy and whipped velvety smooth. look at that, that topping. I was telling you about it.
Homemade cherry sauce is great year-round because you can use frozen cherries but that’s okay. It doesn’t even matter. Look at how soft this is yum. This tastes like the best Homemade cherry pie filling. It is fantastic. Super easy to make. It’s also really good over pancakes and waffles and cheesecake.
There’s a little bit of cherry juice. Drip, look at that, look at that. That’s what I’m talking about. Cherry cheesecake is one of the best cakes that has tasted. The taste is mindblowing and very wonderful. It is not too complicated to make and it is cool. Why not try it out and thank me later.