Cherry Cheesecake

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ½ cup melted unsalted butter
• 2 tbsp granulated sugar

For the Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 2 tbsp all-purpose flour

For the Cherry Topping

• 2 cups cherries (fresh or canned)
• ⅓ cup sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 325°F (160°C).
2. Mix the graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then let it cool.
4. Beat the cream cheese and sugar until smooth.
5. Add the eggs one at a time, then mix in the vanilla, sour cream, and flour until creamy.
6. Pour the filling over the crust and bake for 50–60 minutes, until the center is just slightly jiggly.
7. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour.
8. Chill in the refrigerator for at least 6 hours or overnight.
9. For the topping, cook the cherries, sugar, lemon juice, cornstarch, and water over medium heat until thickened. Let cool completely.
10. Spoon the cherry topping over the chilled cheesecake before serving.

Description

A rich, velvety New York-style cheesecake topped with a glossy homemade cherry sauce. Creamy, smooth, and perfectly balanced with a buttery graham cracker crust—an elegant dessert that’s always a crowd favorite.