Cherry cheesecake recipe

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 heavenly combination of creamy cheesecake and juicy cherries with this delectable Cherry Cheesecake recipe. This dessert is a perfect blend of smooth, velvety cheesecake filling and a sweet-tart cherry topping, all nestled on a buttery graham cracker crust. With its vibrant colors and irresistible flavors, this recipe is sure to be a crowd-pleaser at any gathering or special occasion. Treat yourself and your loved ones to a slice of this luscious dessert that will leave everyone craving for more.

Keywords: cherry cheesecake, dessert, creamy, graham cracker crust, crowd-pleaser.

Cherry cheesecake recipe details

Cherry cheesecake recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the Base:
50 g	unsalted butter, melted
150 g	shortbread biscuits, crushed fine
1 tbsp	golden syrup
	For the Filling:
200 g	fresh cherries, washed and pitted
225 g	caster sugar
500 g	cream cheese
1 tbsp	cornflour
2 large	eggs
1 tsp	vanilla extract
1 medium	orange, zest only
200 ml	crème fraîche
	For the topping:
150 g	fresh cherries, washed
	icing sugar, for decoration

Instructions

Heat oven to Gas Mark 3, 170°C, 325°F. Butter a loose-based 8-inch, 20cm cake tin and line the bottom with parchment.

Melt the butter with the syrup in a small pan. Mix in the biscuit crumbs until evenly coated. Press into the base of the tin and bake for 10 minutes. Allow to cool. Lower the oven to Gas Mark 2, 150°C, 300°F.

Process the cherries with about a third of the sugar in a food processor until smooth. Check sweetness and add another teaspoon or two of the sugar if needed. Pour into a pan and bring to a boil. Simmer for about 5 minutes until it forms a thick syrup. Cool the pan in cold water.

Rinse out the food processor bowl and blade and add the cheese, cornflour, remaining sugar, vanilla, zest and half the creme fraiche. Blend until smooth. Pour about half of the mixture into the tin and pour about half of the cherry syrup evenly over the top. Carefully spoon the remaining cheese filling on top. Use a skewer to swirl the cheese and cherry layers.

Bake for 45 minutes, turn off the oven and leave the cake in the oven with the door closed for 30 minutes.

Spread the remaining creme fraiche over the top of the cake and spoon the remaining cherry syrup in the middle.

Using a fine skewer, draw out streaks of the syrup from the centre out. Clean off the skewer and repeat in a pattern around the cake. Arrange remaining whole cherries around the edge and dust with icing sugar. Chill for at least 2 hours before serving.

Preparation time:
ca. 40 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a