Cherry Cheesecake Delight
Cherry Cheesecake Delight
A Heavenly Match of Cheesecake and Cherries! Learn How to Make Cherry Cheesecake
With cherries being in season, I’ve been baking with them constantly! From cherry pies and jams to this delightful cherry cheesecake. You could say it’s a New York-style cheesecake infused with fruit. It’s even more delicious with a dollop of cherry jam on top! This recipe offers a wonderful balance of tart cherries and creamy cheesecake.
Crust Ingredients- 140g Digestive biscuits
- 70g Melted butter
Cream Cheese Filling Ingredients- 400g Cream cheese, softened to room temperature
- 140g Granulated sugar
- 2 Large eggs
- 1 Teaspoon Vanilla extract
- 130g Plain yogurt
- 60g Heavy cream
- 25g Cornstarch
- Cherry jam, for topping (as desired)
- 400g Cream cheese, softened to room temperature
- 140g Granulated sugar
- 2 Large eggs
- 1 Teaspoon Vanilla extract
- 130g Plain yogurt
- 60g Heavy cream
- 25g Cornstarch
- Cherry jam, for topping (as desired)
Cooking Instructions
Step 1
Prepare the baking pan for the cheesecake by wrapping the bottom and sides securely with aluminum foil. This water-tight seal is crucial for baking the cheesecake in a water bath, preventing any water from seeping into the pan.
Step 2
Place the digestive biscuits into a zip-top bag. You can crush them finely using a rolling pin or by hand until they become fine crumbs. A fine crumb base will result in a more compact and even crust.
Step 3
Add the melted butter to the zip-top bag with the biscuit crumbs. Mix thoroughly by squeezing the bag or stirring with a spatula until all the crumbs are evenly coated with butter. This ensures the crust will hold its shape.
Step 4
Pour the buttered cookie mixture into the prepared pan lined with parchment paper. Press the mixture firmly onto the bottom of the pan using the base of a glass or your hands to create an even, compact crust. Cover the pan with plastic wrap and refrigerate while you prepare the filling.
Step 5
In a mixing bowl, beat the softened cream cheese until it is smooth and creamy. Ensure there are no lumps for a perfectly smooth filling.
Step 6
Add the granulated sugar to the cream cheese and mix until well combined and the sugar has dissolved. Be careful not to overmix, as too much air can cause the cheesecake to crack or sink.
Step 7
Continue mixing until the mixture is smooth, creamy, and has a glossy appearance. It should resemble a smooth, rich cream.
Step 8
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat well after adding the first egg, then add the second egg and mix again until thoroughly combined. Adding eggs gradually prevents the mixture from separating.
Step 9
Stir in the vanilla extract until just combined. Vanilla extract enhances the flavor of the cheesecake and masks any eggy aroma.
Step 10
Gently mix in the plain yogurt and heavy cream until just incorporated. Avoid overmixing at this stage.
Step 11
Sift the cornstarch over the mixture and gently whisk until no dry lumps remain. The batter should be smooth and homogenous. Your cheesecake filling is now ready!
Step 12
Remove the chilled crust from the refrigerator and carefully pour the prepared cheesecake filling over the crust. Gently tap the pan on the counter a few times to level the filling and release any large air bubbles.
Step 13
Dollop spoonfuls of cherry jam over the surface of the cheesecake batter. Using a toothpick, skewer, or knife, gently swirl the jam into the batter to create a marbled effect. Don’t over-swirl, as you want distinct pockets of jam.
Step 14
The marbling should look natural and appealing, similar to the example shown. Feel free to get creative with the swirling pattern!^^
Step 15
Bake in a preheated oven at 170-180°C (340-355°F) for approximately 1 hour and 10 minutes. The baking time may vary depending on your oven, so check for doneness by inserting a skewer into the center; it should come out mostly clean with moist crumbs attached.
Step 16
To prevent the cheesecake from cracking or sinking, turn off the oven, prop the oven door open slightly, and let the cheesecake cool inside the oven for about 1 hour. This gradual cooling process helps the cake set evenly.
Step 17
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature for another 30 minutes to 1 hour. Finally, cover it with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, before serving for the best texture and flavor.
Step 18
Behold the beautifully finished cherry cheesecake! The vibrant red of the cherries against the creamy cheesecake is truly a feast for the eyes.
Step 19
When serving, I added an extra spoonful of cherry jam on top of the cheesecake for garnish. This enhanced the flavor, adding another layer of deliciousness! While it requires some patience during the cooling process, the taste of homemade cherry cheesecake is incredibly rewarding and far superior to store-bought. Give it a try!
