Cherry Cheesecake

Ingredients

For the Crust

• 2 cups (200 g) crushed graham crackers or digestive biscuits
• ½ cup (115 g) unsalted butter, melted
• 2 tbsp brown sugar

For the Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs
• 1 cup (240 g) sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Cherry Topping

• 2 cups (300 g) fresh or frozen cherries, pitted
• ⅓ cup (65 g) sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp lemon juice

Garnish

• Fresh cherries
• Fresh mint leaves

Instructions

1. Preheat the oven to 325°F (160°C).
2. Mix the crushed biscuits with the melted butter and brown sugar. Press firmly into a 9-inch (23 cm) springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat the cream cheese until smooth. Add the sugar, then the eggs one at a time.
5. Mix in the sour cream, vanilla, and flour until creamy.
6. Pour the filling over the crust and bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
7. Cool completely, then refrigerate for at least 6 hours or overnight.
8. For the topping, cook the cherries with the sugar and lemon juice. Stir in the cornstarch mixed with water and simmer until thickened.
9. Let the cherry topping cool, then spread it over the chilled cheesecake. Garnish with fresh cherries and mint before serving.

Prep Time: 25 minutes
Bake Time: 60 minutes
Chill Time: 6 hours
Serves: 10–12