Irresistible Cherry Cheesecake Recipe

Instructions

1. Prepare the Crust
   1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray, and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
   2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. The mixture should hold together when pressed.
   3. Press the crumb mixture firmly into the bottom of the prepared springform pan, using the back of a spoon or your fingers to compact it into an even layer.
   4. Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
2. Prepare the Cheesecake Filling
   1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Be sure to scrape down the sides of the bowl to incorporate all of the cream cheese.
   2. Add the granulated sugar and vanilla extract to the cream cheese, and beat until fully combined.
   3. One at a time, add the eggs, beating well after each addition. Be sure to scrape down the sides of the bowl after each egg to ensure everything is evenly mixed.
   4. Mix in the sour cream and flour until just combined. The mixture should be smooth and thick but not too dense.
   5. Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula to make it even.
3. Bake the Cheesecake
   1. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. If the top begins to brown too quickly, you can cover it loosely with foil.
   2. Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
   3. After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature, then refrigerate it for at least 4 hours, or preferably overnight, to let it firm up and set.
4. Prepare the Cherry Topping
   1. While the cheesecake chills, prepare the cherry topping. In a small saucepan, combine the cherries, sugar, cornstarch, and water. Stir the mixture together until the sugar and cornstarch are dissolved.
   2. Bring the mixture to a simmer over medium heat, stirring occasionally. Once it starts to bubble, continue to cook for about 5-7 minutes, or until the sauce thickens and becomes syrupy. If you’re using fresh cherries, the sauce may need a bit longer to thicken. If using canned cherries, you can reduce the cooking time slightly.
   3. Once the cherry topping has thickened, remove it from the heat and let it cool to room temperature before spreading it over the cheesecake.
5. Assemble and Serve
   1. Once the cheesecake has set and cooled completely, spread the cooled cherry topping evenly over the top of the cheesecake.
   2. Carefully remove the cheesecake from the springform pan and place it on a serving platter.
   3. Slice and serve chilled. For an extra touch, you can garnish with additional fresh cherries or whipped cream.
      

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