This cherry cheesecake is a creamy New York-style cheesecake topped with an incredible cherry cheesecake topping.
This cheesecake combines the rich, creamy texture of New York-style cheesecake with a sweet and tangy cherry topping.
The base is made from a smooth, velvety cheesecake mixture that's baked to perfection, resulting in a dense yet melt-in-your-mouth consistency.
On top of this luscious layer sits a vibrant, homemade cherry topping that adds a burst of fruity flavor and a beautiful pop of color.
The contrast between the creamy cheesecake and the slightly tart cherries creates a perfect balance of flavors that's sure to please any dessert lover.
For more delicious cheesecake recipes, check out my baklava cheesecake, creamy vanilla cheesecake, pistachio cheesecake, cinnamon roll cheesecake.
Jump to:
Why this recipe works
- Texture- this cheesecake has a creamy and dense texture that melts in your mouth in every bite with the juicy cherries.
- Flavor- if you are a fan of cheesecake and cherries, you are going to love this recipe! The cheesecake is made with lemon zest and lemon juice and is topped with sweet and tangy cherry toppings that are made from fresh cherries but can be made with frozen ones as well.
- Cherry topping- the real highlight of this cheesecake is the cherry topping. It is made with 4 simple ingredients and can be made with frozen or fresh cherries.
- No water bath cheesecake- this recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake.
- Freezer friendly- this cheesecake can be frozen 3 months in advance and is perfect if you need to make a delicious dessert ahead of time.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the cherry topping
Cherries- we used sweet cherries for this recipe. The other options are using sour cherries, frozen cherries (thawed and drained).
For the cheesecake
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 4 large eggs for this recipe. 3 eggs and one egg yolk. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Lemon zest- you will need 2 teaspoon of fresh lemon zest. I recommend zesting the lemon first and then juicing it.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice. This will make the flavor pop!
Cornstarch- we used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Instructions
Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form.
If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 9-inch springform pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn.
Remove the crust out of the oven and let it cool to room temperature while you make the cheesecake filling.
In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract, and mix with an electric hand mixer until is creamy.
Add the sour cream and mix until creamy and smooth.
Whisk the eggs in a small bowl add them to the cheesecake mixture gradually, and mix until the mixture is smooth.
Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing. Scrape down the sides of the bowl to ensure there are no lumps of cream cheese or unmixed batter.
Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the cherry cheesecake topping
In a medium saucepan, combine the pitted cherries, lemon juice, and sugar. Heat over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to simmer.
In a small bowl, mix the cornstarch with water until smooth. This creates a slurry that will help thicken the cherry topping. Slowly pour the cornstarch mixture into the simmering cherries, stirring constantly.
Continue cooking for about 2-3 minutes, or until the mixture thickens to your desired consistency. Remember that it will thicken further as it cools.
Remove from heat and let cool to room temperature. Once cooled, spread the cherry topping over your cheesecake or serve it on the side.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your ingredients are at room temperature like eggs, sour cream, and cream cheese.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
Don't overmix the batter, as this can incorporate too much air and lead to cracks. Resist the urge to open the oven door while baking, as temperature fluctuations can cause uneven cooking.
Finally, never skip the cooling process or rush to remove the cheesecake from its pan, as this can result in a collapsed or broken cake.
American cheesecake uses cream cheese, creating a dense, creamy texture, often with a graham cracker crust and sweet taste.
Italian cheesecake uses ricotta cheese, resulting in a lighter texture with citrus flavors and a pastry crust. It's less sweet and has a more subtle flavor than the American version.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
To freeze this cheesecake, bake it according to the instructions, then allow it to set to room temperature and chill in the fridge according to the instructions.
When the cheesecake is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months.
When you are ready to thaw, thaw it in the fridge overnight and make the topping according to the instructions. Top the cheesecake with the cherry topping and serve.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Crust- if you want a vanilla crust, you can use graham crackers, tea biscuits, vanilla wafers, and digestive biscuits.
Variations
Cherry swirl- a visually stunning variation where cherry compote is swirled into the cheesecake batter before baking, creating a marbled effect throughout.
No-bake cherry cheesecake- a lighter, chilled version that doesn't require baking, perfect for hot summer days when you crave something cool and refreshing. Use the same cherry topping and this cheesecake recipe.
Chocolate chip- the classic recipe enhanced with chocolate chips in the batter, adding a delightful cocoa twist to complement the cherry topping.
Mini cherry cheesecakes- individual-sized cheesecakes topped with cherry sauce, ideal for portion control or serving at parties and gatherings.
Bake the mini cheesecakes in a mini according to the instructions in this recipe use the same cherry toppings.
Cheesecake bars- a convenient, portable twist on the classic, featuring a graham cracker base, cheesecake filling, and cherry topping cut into easy-to-serve squares. Bake them in a 9 by 13 inch pan, for 40 minutes.
Equipment
- You will also need a food processor to make the crust (if you are not using a store-bought crust).
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- You will need a 9-inch springform pan for this cheesecake. I love this set from Amazon.
- Mixing bowl (set of 3)
- Rubber spatula
- Saucepan to cook the cherry topping
More cherry desserts
Cherry Galette- This decadent and easy cherry galette is made with a buttery flakey crust and filled with a delicious cherry filling.
Cherry Pie- This homemade cherry pie is made with a delicious and easy cherry pie filling and the easiest buttery and flakey pie crust.
Cherry Coffee Cake- This cherry coffee cake is made with fresh or frozen cherries, and lemon zest, and topped with a buttery crumble topping.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Cherry Cheesecake w/ Cherry Topping
Ingredients
For the crust
- 2 cups Graham crackers crumbs
- ½ cup Butter
For the cheesecake filling
- 28.2 oz Cream cheese room temp
- 1 ¼ cups Granulated sugar
- 2 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 teaspoon Lemon juice
- ⅔ cup Sour cream
- 3 Eggs
- 1 Egg yolk
- 2 ½ tablespoon Cornstarch
For the cherry topping
- 1 lbs Cherries pitted
- ¼ cup Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch mixed with ¼ cup of water
Instructions
Make the cheesecake
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch springform pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn.
- Remove the crust out of the oven and let it cool to room temperature while you make the cheesecake filling.
- In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, lemon zest, lemon juice, and vanilla extract, and mix with an electric hand mixer until is creamy.
- Add the sour cream and mix until creamy and smooth.
- Whisk the eggs in a small bowl add them to the cheesecake mixture gradually, and mix until the mixture is smooth.
- Sift the cornstarch into the mixture and mix until combined and there are no lumps of cornstarch showing. Scrape down the sides of the bowl to ensure there are no lumps of cream cheese or unmixed batter.
- Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
- Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Make the cherry cheesecake topping
- In a medium saucepan, combine the pitted cherries, lemon juice, and sugar. Heat over medium heat, stirring occasionally, until the cherries release their juices and the mixture starts to simmer.
- In a small bowl, mix the cornstarch with water until smooth. This creates a slurry that will help thicken the cherry topping. Slowly pour the cornstarch mixture into the simmering cherries, stirring constantly.
- Continue cooking for about 2-3 minutes, or until the mixture thickens to your desired consistency. Remember that it will thicken further as it cools.
- Remove from heat and let cool to room temperature. Once cooled, spread the cherry topping over your cheesecake or serve it on the side.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your ingredients are at room temperature like eggs, sour cream, and cream cheese.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Donna says
This cheesecake is so good!