Cherry Cheesecake
Craving something sweet and tangy? This cherry cheesecake is the perfect dessert to satisfy your taste buds. With a rich cream cheese filling and a luscious cherry topping, it’s sure to be a hit at any gathering. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is easy to make and even more enjoyable to eat!
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 can cherry pie filling (or fresh cherries)
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is approximately 20 minutes, and cooking time is about 1 hour.
Nutritional Value
One serving (1 slice) contains approximately:
– Calories: 320
– Total Fat: 20g
– Saturated Fat: 10g
– Cholesterol: 90mg
– Sodium: 250mg
– Carbohydrates: 30g
– Fiber: 1g
– Sugar: 15g
– Protein: 5g
Step-by-Step Cooking Process
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Incorporate eggs one at a time, mixing gently after each addition.
- Stir in sour cream until the mixture is smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
Alternative Ingredients
You can substitute the graham cracker crumbs with crushed Oreos for a chocolate twist. Use low-fat cream cheese and sour cream to reduce calories. Fresh cherries can replace canned for a fresher taste.
Serving and Pairings
This cherry cheesecake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a delightful dessert experience.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving. Reheating is not recommended, as it is best served chilled.
Cooking Mistakes
- Not softening cream cheese before mixing can lead to lumps.
- Overmixing the batter can introduce too much air, causing cracks.
- Skipping the cooling step can lead to a soggy crust.
- Baking at too high a temperature can burn the top.
- Not using a water bath may result in uneven cooking.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Wrap the springform pan in foil to prevent water from leaking in.
- Let the cheesecake cool in the oven with the door ajar to prevent cracks.
- Top with fresh cherries right before serving for the best flavor.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance. Just make sure to store it in the refrigerator until you’re ready to serve.
What can I use instead of cherry pie filling?
You can use fresh cherries, raspberry sauce, or any fruit topping of your choice for a different flavor.
Why did my cheesecake crack?
Cracks can occur due to overmixing the batter or baking at too high a temperature. Allowing it to cool slowly can also help prevent cracks.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will firm up as it cools.
Can I freeze cheesecake?
Yes! You can freeze cheesecake for up to 3 months. Just wrap it well in plastic wrap and aluminum foil before freezing.
Conclusion
This cherry cheesecake is a classic dessert that combines creamy richness with the tartness of cherries, making it a favorite for many. Its simple preparation and delightful flavor will surely impress your family and friends. Enjoy a slice today!
Cherry Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 4 8 oz packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 can cherry pie filling
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter.
- Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add sugar and vanilla extract, mixing until well combined.
- Incorporate eggs one at a time, mixing gently after each addition.
- Stir in sour cream until the mixture is smooth.
- Pour the cream cheese mixture over the crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes or until the center is set.
- Allow to cool, then refrigerate for at least 4 hours before serving.
