Cherry cheesecake
Indulge in Delight: Homemade Cherry Cheesecake Recipe
There’s something undeniably magical about the marriage of creamy cheesecake and the vibrant burst of cherries.
A homemade cherry cheesecake is not just a dessert; it’s a symphony of flavors and textures that dance on your palate, leaving you craving for more. Today, I’m excited to share with you my cherished recipe for crafting this heavenly treat right in your own kitchen.
Unveiling the Ingredients: To embark on this culinary journey, gather the following ingredients:
- Graham cracker crumbs for the crust, offering a delicate crunch and hint of sweetness.
- Cream cheese, the cornerstone of any great cheesecake, lending its velvety texture and rich flavor.
- Sour cream, adding a subtle tanginess to balance the sweetness.
- Eggs, ensuring the cheesecake sets to perfection while imparting richness.
- Granulated sugar, providing sweetness and contributing to the smooth consistency.
- Vanilla extract, elevating the flavors with its aromatic essence.
- Cherry pie filling, the crowning jewel that infuses the cheesecake with bursts of fruity goodness.
Crafting the Masterpiece: Begin by creating the foundation of your cheesecake – the graham cracker crust. Mix graham cracker crumbs with a touch of sugar and melted butter, press into your pan, and bake until golden brown.
Meanwhile, whip up the creamy cheesecake filling by blending cream cheese, sour cream, eggs, sugar, and vanilla extract until smooth and luscious.
Pour this decadent mixture over your cooled crust, then artfully swirl in dollops of cherry pie filling, creating mesmerizing patterns that promise a burst of flavor in every bite.
The Art of Baking: As your cheesecake basks in the warmth of the oven, your kitchen will be enveloped in tantalizing aromas that foreshadow the delectable delight to come. Bake until the edges are set but the center retains a gentle jiggle, then let it cool gradually to achieve that perfect creamy consistency.
Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz.) packages cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup cherry pie filling
Instructions:
Crust:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
Filling:
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
- Add in the sour cream and continue beating until well combined.
- Gradually add the sugar while beating, ensuring it’s fully incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully mixed in before adding the cherry pie filling.
- Stir in the vanilla extract until the mixture is smooth and creamy.
Assembly:
- Pour the cream cheese mixture over the graham cracker crust in the springform pan.
- Smooth out the top with a spatula to ensure it’s even.
Baking:
- Place the cheesecake in the preheated oven, with a pan of water placed on the rack below, and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
Serving:
- Once set, carefully remove the sides of the springform pan.
- Pour the remaining cherry pie filling and top with whipped cream and bing cherries.
- Slice the cheesecake into wedges and serve chilled.
In every forkful of homemade cherry cheesecake, there’s a story of love and indulgence, of moments shared with loved ones and cherished memories created around the table. So why not embark on your own culinary adventure today? With this recipe as your guide, you too can delight in the sheer decadence of homemade cherry cheesecake, one slice at a time.
Cherry cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz.) packages cream cheese, softened
- 1/2 cup sour cream
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
- Add in the sour cream and continue beating until well combined.
- Gradually add the sugar while beating, ensuring it’s fully incorporated.
- Beat in the eggs, one at a time, making sure each egg is fully mixed in before adding the cherry pie filling.
- Stir in the vanilla extract until the mixture is smooth and creamy.
- Pour the cream cheese mixture over the graham cracker crust in the springform pan.
- Smooth out the top with a spatula to ensure it’s even.
- Place the cheesecake in the preheated oven, with a pan of water placed on the rack below, and bake for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Once set, carefully remove the sides of the springform pan.
- Pour the remaining cherry pie filling and top with whipped cream and bing cherries.
- Slice the cheesecake into wedges and serve chilled.
