Cherry Cheesecake -

5 from 4 votes

Cherry Cheesecake

This easy baked cherry cheesecake is creamy, rich, and topped with a glossy homemade cherry compote. Perfect for summer or anytime you’re craving a stunning, make-ahead dessert!

Prep Time30

Cook Time1

Chilling Time8

Course: Dessert

Cuisine: American

Servings: servings

Calories: 487kcal

Author: Natasha Minocha

Ingredients

Cheesecake Base

1.5 cup Marie biscuits, crushed
1/3 cup Butter, melted

Cheesecake Filling

2 1/4 cups Cream cheese
3/4 cup Sugar
2 Eggs, at room temperature
2 tsp Vanilla extract
1/3 cup All-purpose flour
1/4 cup Cream I use Amul cream
3/4 cup Cherries, pitted and halved Plus extra for topping
2 tsp All-purpose flour

Cherry Sauce

1/2 cup Cherries, pitted and halved
2 tsp Sugar
2 tsp Balsamic vinegar
4 tbsp Water
1 tsp Cornstarch + 2 tsp water

US Customary - Metric

Instructions

Cheesecake Base

Preheat your oven to 180 C / 350 F. Wrap the outside of the springform with aluminum foil.
Combine the melted butter and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
1.5 cup Marie biscuits, crushed, 1/3 cup Butter, melted
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C 320 F while you're preparing for the filling.

Cheesecake Filling

Beat the cream cheese and sugar in a large bowl with an electric mixer.
2 1/4 cups Cream cheese, 3/4 cup Sugar
Add the eggs and vanilla extract. Mix well.
2 Eggs, at room temperature, 2 tsp Vanilla extract
Mix in the cream and flour. Whisk well until smooth.
1/4 cup Cream, 1/3 cup All-purpose flour
Toss the cherries with 2 tsp of flour and fold into the batter.
2 tsp All-purpose flour, 3/4 cup Cherries, pitted and halved
Pour into the prepared crust. Place some extra chopped cherries on top if you wish.
Carefully place in the oven and bake at 160 C ( 320 F) for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 55 minutes.
Turn off the heat and 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 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
Spoon over the cherry sauce and top with a couple of mint leaves.
Slice and enjoy!

Cherry Sauce

Combine pitted and chopped cherries, sugar, balsamic vinegar, and water in a small saucepan.
1/2 cup Cherries, pitted and halved, 2 tsp Sugar, 2 tsp Balsamic vinegar, 4 tbsp Water
Cook on medium heat until the cherries are soft and cooked through.
Make a slurry with cornstarch and water, and add to the simmering sauce. Let it come to a boil and thicken. If the sauce seems too thick, you can add more water.
1 tsp Cornstarch + 2 tsp water
Take it off the heat. Taste and adjust for sweetness. Cool completely.

Notes

For the best creamy texture, don't overbeat the batter.

Make sure your ingredients - cream cheese, cream, and eggs are at room temperature.

Toss the cherries in a couple of teaspoons of flour to ensure they don't sink to the bottom of the cheesecake.

To prevent cracks in the cake, turn off the oven when the cake is still wobbly with a springy center. Leave the cake inside the oven but with the door cracked open for at least 30 minutes.

Chill the cherry cheesecake overnight. It helps set the cake and gives a firmer consistency. It also helps the flavors develop and makes for a tastier cheesecake.

Wrap foil tightly around the outside of the bottom edge to catch any leaks and avoid creating a mess in the oven.

Nutrition