Cherry Cheesecake
This cherry topped cheesecake is positively creamy and delicious and will be your new favorite dessert.
Print the recipe here
Ingredients
1 cup graham-cracker crumbs
1/2 cup California walnuts finely chopped
1/3 cup butter melted (cooled it to room temp)
1 3/4 cups sugar divided
24 oz cream cheese 3 8-oz pkgs
6 large eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract
Cherry Topping
21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice
Instructions
Preheat oven to 350 degrees F. In medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9 x 3 springform pan to within 1 1/2 of the top.
In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.
I recommend a water bath to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil.
Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water. Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.
Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack.
Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.
To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate.
Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.
Chocolate Cherry Cheesecake | Everyday Gourmet S7 E44
As seen on Everyday Gourmet.
How To Bake The PERFECT CHEESECAKE EVERY TIME, You Won’t Believe How Easy It Is!
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how To bake the perfect cheesecake every single time! Now let me tell you I went through sooooo many cheesecakes before learning how to master it to perfection every single time, a lot of times my cheesecakes will come out cracked, overcooked, crust would be soggy, deflated, it was just a hot mess every time ???? I finally got it and I’m sure you noticed because I been showing you how to make cheesecake from the churro to strawberry now the real deal!!! ???? Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Mexican style cheesecake:
Pumpkin churro cheesecake
Strawberry crunch cheesecake
Pumpkin pie cheesecake
Cheesecake fruit salad
Tip ‼️⚠️ refrigere overnight! To make the jelly you will need
16 oz berries( cut into 4 if using strawberries)
1/2 lemon zest and juice
1/2 cup sugar
add all ingredients in small saucepan on high heat, (mix constantly)once the berries begin to let out some foam (approximately 5 minutes) remove it;( it will make your jelly bitter if you don’t) then reduce heat to low heat and begin to smash the berries down, continue mixing and allow the mixture to thicken up about 5-10 more minutes, allow to cool then refrigerate until it’s time to use it’s very easy! You can add 1 tbsp cornstarch mix with 1 tbsp cold water if you want jelly to be thicker
I M P O R T A N T ⚠️
Don’t over-beat your batter, and spray your springform pan with non stick cooking spray! In case you forget, just run a thin knife or thin metal spatula all around the cheesecake!
Bake at 325f for 1 hour
Ingredients: 9” cheesecake
For the crust:
15 graham crackers or 2 1/4 cup cookie crumbs
4 tbsp brown sugar
1 tbsp granulated sugar
10 tbsp unsalted butter
Pinch salt
For the cheesecake batter:
32 oz cream cheese at room temperature
1 can (14oz) sweetened condensed milk
1/4 cup granulated sugar
1/2 cup sour cream
2 tsp vanilla extract
Zest and juice of 1/2 lemon
1/4 cup all purpose flour
4 eggs at room temperature
Pinch salt
1 serving of love ????
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Recipes in Spanish :
#cheesecake #paydequeso #dessert
NO BAKE Cherry Cheesecake
Pie crust Ingredients-
2-3 packs of Graham crackers
2 tbs white granulated sugar
4-5 tbs melted salted butter or more if needed
Pie filling-
2 - 8 oz packs of Philadelphia cream cheese room temperature
2 - 21 oz cherry pie filling in a can 
¾ white granulated sugar
1 tsp vanilla
8 oz whip topping
1 - 9 inch springform cake pan
Refrigerate for 6 to 7 hours or overnight for best results
#postres #desserts #nobakerecipe #cherrycheesecake #tartadequeso #cherrypie #Philadelphia


Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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Easy Cherry Cheesecake/ Cheesecake recipes
This is the best cheesecake ever!!
New York Cheesecake Recipe
CRUST
1 cup Graham Crackers
4 teaspoons sugar
3 tablespoons unsalted butter, melted
FILLING
4 (8 oz.) pkgs. PHILADELPHIA BRAND Cream
Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoons flour
4 eggs
1 cup sour cream
TOPPING (optional)
1 (21 oz.) can cherry pie filling or 3 cups whole strawberries, stems removed
1.Heat oven to 325°F
CRUST
2. Mix crumbs, Sugar and butter press onto bottom of 9-inch springform pan.
Bake 10 minutes.
FILLING
3. Beat Cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
4. Blend in sour cream; pour over crust.
5. Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing from pan.
Refrigerator 4 hours or overnight.
TOPPING
4. Top with cherry pie filling or strawberries, stem-side down, just before serving
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