Cherry Cheesecake

This decadent Cherry Cheesecake combines real, made-from-scratch cheesecake with white chocolate ganache and topped with juicy cherries.

Prep Time35

Cook Time1

Cooling and Resting6

Total Time8

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake, how to make cheesecake

Servings:

Preheat your oven to 325°F. Grease a 9-inch springform pan.
In a mixing bowl, combine the graham crackers with butter and whole milk. Mix until the crumbs are evenly spread.
Press the graham cracker mixture firmly into the bottom and edges of the prepared springform pan to create the crust.
Place the prepared cheesecake crust in the oven and bake for 10 minutes. Remove from the oven and set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
In a separate mixing bowl, using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until medium peaks form, about 3 to 4 minutes.
Add the whipped heavy cream, granulated sugar, and sour cream to the cream cheese. Mix until all the ingredients are well combined, and the mixture is smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon zest, salt, and vanilla paste (or vanilla extract) until fully incorporated.

Preheat your oven to 325°F. Prepare a water bath for baking the cake by pouring 2 cups of water into a separate roasting pan and placing it at the bottom of the oven. The cake will be placed on the rack above this water bath to ensure even and gentle baking.
Pour the cheesecake filling into the baked graham cracker crust in the springform pan, spreading it evenly.
Give the pan a few gentle taps on the counter to remove any air bubbles.
Place the springform pan in the preheated oven on the rack above the water bath and bake for about 1 hour or until the edges are set.
Turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for about an hour.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.

In a microwave-safe bowl, heat the white chocolate and heavy cream together in short intervals, stirring in between, until the chocolate is fully melted and the mixture is smooth.
Let the ganache cool for a few minutes until it thickens slightly.

Ingredients at Room Temp: Ensure your cream cheese, sour cream, eggs, and milk are all at room temperature - this results in a smoother batter.
Water Bath Approach: While many suggest baking the cheesecake directly in a water bath, I prefer placing it just above. If you decide on a direct water bath, make sure to foil-wrap your springform pan to avoid water seepage.
Cracking the Oven Door: To cool the cheesecake and prevent it from cracking, allow some airflow by slightly opening the oven door while the cheesecake is cooling inside the oven.
Black Forest Twist: For a rich flavor, use chocolate graham crackers for your base and top the white chocolate ganache with a dark chocolate drizzle.
Storing: To store the cherry cheesecake, just place in an airtight container and stick it in the refrigerator! It will keep fresh for up to 5 days.
Freezing: This cheesecake will keep for up to two months in the freezer, wrapped tightly in a double layer of plastic wrap and foil, or just foil. Freeze the whole thing, or freeze individual slices - whichever you like. Thaw it out in your fridge before serving.