{"id":16325,"date":"2021-06-01T13:19:46","date_gmt":"2021-06-01T07:49:46","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=16325"},"modified":"2024-09-16T04:03:52","modified_gmt":"2024-09-15T22:33:52","slug":"cherry-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cherry-cheesecake\/","title":{"rendered":"Cherry Cheesecake"},"content":{"rendered":"\n

This cherry cheesecake<\/strong> truly celebrates summer cherries! Every bite is lusciously creamy and tangy with juicy mouthfuls of cherries and a buttery crust. This cheesecake looks fancy, but it is super simple to make!<\/p>\n\n\n\n

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I have been making this cherry cheesecake year after year when cherries are in season. And for a good reason! This recipe keeps things simple, the crust comes together in minutes, and the filling is just mix, fold, pour, and bake. <\/p>\n\n\n\n

This cheesecake with cherries is rich, yet the fresh fruit cuts through it, creating pockets of succulent, jammy pockets. This is a great make-ahead dessert, perfect for when you're entertaining or as a weekend treat!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728It's super easy to make<\/strong> - No fancy ingredients, no technique, no water bath!<\/p>\n\n\n\n

\u2728Low effort but big flavor!<\/strong> Creamy, tangy cheesecake studded with fresh juicy cherries, so so good!<\/p>\n\n\n\n

\u2728This is a showstopper of a cheesecake!<\/strong> Topped with glossy cherry compote, it is perfect for parties, backyard BBQs, and picnics.<\/p>\n\n\n\n

\u2728Great make-ahead recipe!<\/strong> Like all cheesecakes, this cherry cheesecake, too, is best made a day before. Chilling it overnight helps the filling set and flavors meld together beautifully.<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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You are very welcome Tasha!! Forgot to mention that I made an almond meal base and subbed sugars with maple\/rice syrup and also used g\/free flour. Swirled homemade apricot jam through the batter mix as well.........absolutely divine. Your recipe is extremely adaptable and for someone who has an issue with so many ingredients esp when it comes to desserts, this is an absolute winner hands down......now i can enjoy cheesecake again. Thanks, and look forward to exploring your beautiful site for more happy baking. Di xx<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n

Cream cheese:<\/strong> Use full-fat cream cheese, softened at room temperature. This ensures easier blending of ingredients and a smoother, lump-free batter. You can even use homemade cream cheese<\/a>!<\/p>\n\n\n\n

Cookie crust:<\/strong> For a crispy cookie crust, I combine crushed Marie biscuits with melted butter. You can also use Graham Crackers or digestive cookies instead.<\/p>\n\n\n\n

Sugar:<\/strong> Regular granulated sugar works well. <\/p>\n\n\n\n

Eggs:<\/strong> They provide structure and texture to the cheesecake. Please make sure the eggs are at room temperature.<\/p>\n\n\n\n

Cream:<\/strong> I used 25% fat cream, but feel free to use heavy cream if you wish.<\/p>\n\n\n\n

Cherries:<\/strong> Fresh cherries will work the best in this recipe. If using frozen cherries, please thaw and drain them well so they don't make the batter too wet.<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations <\/h2>\n\n\n\n

Fruit:<\/strong> If you don\u2019t have fresh cherries, try any seasonal fruit \u2013 apricots, plums, strawberries, as I did in my strawberry swirl cheesecake<\/a>, peaches ( as in this peach cheesecake<\/a>), or even apples, as in my apple crumble cheesecake<\/a>! <\/p>\n\n\n\n

Eggless: <\/strong>It's easy to make eggless cheesecakes! Simply leave the eggs out and add more cream. You can see some of my eggless cheesecake recipes - saffron cardamom cheesecake<\/a>, espresso cheesecake<\/a>, and cheesecake swirl brownie<\/a>. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Cherry Cheesecake<\/h2>\n\n\n\n

Step 1: <\/strong>Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand. Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160 \u00b0C while you're preparing the filling.<\/p>\n\n\n\n

Step 2:<\/strong> Beat the cream cheese and sugar in a large bowl with an electric mixer.<\/p>\n\n\n\n

Step 3:<\/strong> Add the eggs and vanilla extract. Beat until well incorporated.<\/p>\n\n\n\n

Step 4:<\/strong> Mix in cream, flour, and vanilla extract. Whisk well until smooth.<\/p>\n\n\n\n

Step 5:<\/strong> Toss the cherries with 2 teaspoons of flour and fold into the batter.<\/p>\n\n\n\n

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Step 6:<\/strong> Pour into the prepared crust. Place some extra chopped cherries on top if you wish. Carefully place in the oven and bake at 160 \u00b0C for 55-60 minutes. The top of the cake should look cooked, and the center should be a bit wobbly.\u00a0<\/p>\n\n\n\n

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Step 7:<\/strong> Turn off the heat, slightly crack the door open, and allow it to cool for 30 minutes. Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate. Spoon over the cherry compote. Slice and serve!<\/p>\n<\/div><\/div>\n\n\n\n

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How To Serve Cherry Cheesecake<\/h2>\n\n\n\n

Without a blink, I would serve the cheesecake as is. It needs no dressing up or accompaniment. But some more cherries never hurt anyone. So, I made a lovely cherry compote!<\/p>\n\n\n\n