Best ever cherry cheesecake recipe

Best Ever Cherry Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the ultimate dessert experience with this Best Ever Cherry Cheesecake recipe. This delightful treat combines a rich and creamy cheesecake filling with a sweet and tangy cherry topping, creating a perfect balance of flavors. With its smooth texture and luscious taste, this recipe is guaranteed to impress your family and friends. Whether you're celebrating a special occasion or simply craving a decadent dessert, this cherry cheesecake will satisfy all your sweet tooth cravings.

Keywords: cherry cheesecake, dessert, creamy, tangy, indulgent.

Best ever cherry cheesecake recipe details

Best ever cherry cheesecake recipe, recipe Rating: 4.6
Number of votes:113 

Ingredients

	For the pastry shell:
175 g	plain flour
3 tbsp	caster sugar
½ tsp	lemon zest
6 tbsp	butter
1	egg yolk, lightly beaten
¼ tsp	vanilla extract
	For the Filling:
½ tsp	lemon zest
¼ tsp	vanilla extract
700 g	cream cheese
225 g	caster sugar
2 tbsp	plain flour
¼ tsp	salt
2 medium	eggs
1 medium	egg, yolk only
60 ml	milk
	For the sauce:
175 g	sugar
2 tbsp	cornflour
1 pinch(es)	salt
75 ml	water
1 kg	Morello or tart red cherries, pitted, fresh or frozen – use about 850-900g if pre-pitted

Instructions

Preheat the oven to Gas Mark 6, 200°C, 400°F.

Crust:combine the flour, sugar and lemon zest in a bowl, Cut in the butter , starting with a knife and finish by rubbing in with your fingertips. Stir in the egg yolk and vanilla and bring together to a dough. Take a third of the dough and press it firmly into the base of an 8 or 9 inch, 20-22cm cake tin, as evenly as possible. Bake for 7-8 minutes, until golden and remove and allow to cool.

Raise oven temperature to Gas Mark 8, 230°C, 450°F.

Lightly grease the sides of the tin. Pat the remaining dough onto the sides of the tin, to a height of about 1¾ inches or about 4.5cm. Set aside.

Filling:
In the bowl of a stand mixer, beat together the cheese, lemon zest and vanilla until fluffy. Mix in another bowl the sugar, flour and salt and gradually stir into the cheese mixture. Add the eggs and yolk and mix until just combined. Stir in the milk and pour into tin and bake for 10 minutes.

Lower oven temperature to Gas Mark 2, 150°C, 300°F and continue to bake for about 50 minutes or until the centre appears to be set and a skewer inserted into the centre comes out clean.

Allow to cool in tin for 15 minutes. Loosen sides of cake with a thin knife. Cool for 30 minutes more and remove tin outer. Cool completely on tin base on wire rack and then chill for several hours.

Sauce:
Meanwhile, combine sugar, cornflour and salt in a large, heavy saucepan. Add the water and stir in the echerries. Cook while stirring on a medium heat until thickened and bubbling. Cook for 1-2 minutes longer. Cover and chill in refrigerator.

Cover top of chilled cheesecake with mixture. Alternatively, use a 550-600g (approx) tin of red cherry pie filling.

About this recipe:
One recently obtained and as yet untried, although recommended by its donor.

Preparation time:
ca. 1 hr
Resting time:
ca. 6 hrs
Grade of difficulty:
medium
Calories per portion:
n/a