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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
cherry cheesecake recipe Cherry Crown With Chocolate Shavings
- Total Time: 515 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This cherry cheesecake recipe is a rich, creamy dessert crowned with vibrant cherries and elegant chocolate shavings. It is designed to be effortlessly impressive and family-friendly, perfect for any special occasion or a cozy treat.
Ingredients
- 2 blocks (8 oz each) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp (5 ml) pure vanilla extract
- 0.5 cup (120 g) sour cream (or Greek yogurt for a lighter tang)
- 1.5 cups (150 g) graham cracker crumbs
- 0.25 cup (55 g) melted unsalted butter
- 1 can (21 oz) canned cherry pie filling (or fresh cherry compote)
- 2–3 oz (55–85 g) baking chocolate bar
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Preheat Oven And Prepare Pan: Preheat your oven to 325F (160C). Prepare a 9-inch springform pan by greasing it lightly. Wrap the bottom tightly with heavy-duty foil if using a water bath to prevent leaks.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs and melted butter thoroughly. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant and lightly golden. Set aside to cool completely on a wire rack.
- Make Filling: In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the vanilla extract and sour cream, mixing on low speed until just combined. Beat in the eggs one at a time, mixing only until just incorporated to avoid cracks from overmixing.
- Pour Filling And Prepare Water Bath: Carefully pour the silky filling over the cooled crust in the springform pan. If using a water bath, place the foil-wrapped springform pan into a larger roasting pan, then add about 1 inch of hot water around it.
- Bake And Cool Gradually: Bake for 50-60 minutes, or until the edges are set and lightly puffed, but the center still jiggles slightly. Turn off the oven, prop the door open slightly, and let the cheesecake cool gradually in the oven for 1 hour to prevent cracking.
- Cool And Chill Cheesecake: Remove the cheesecake from the oven and water bath (if used). Cool completely on a wire rack until room temperature (typically 2-3 hours). Then, chill in the refrigerator for at least 4 hours, or ideally overnight, for the firmest texture and best flavor.
- Add Toppings: Once the cheesecake is thoroughly chilled and firm, spread the vibrant cherry pie filling evenly over the top. Use a vegetable peeler or box grater to create elegant chocolate shavings over the cherries.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling. Overmixing the batter, especially after adding eggs, can cause cracks. Gradual cooling in the oven helps prevent cracking. For best texture and flavor, chill cheesecake overnight.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (160 g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg