Creamy Cherry Cheesecake Recipe
This Creamy Cherry Cheesecake Recipe uses sour cream and cream cheese for the perfect light, creamy cheesecake taste and texture. The crust is my tried and true buttery graham cracker crust and the bright cherry topping is made with cherries (fresh or frozen), citrus, almond extract (you can use vanilla if preferred) and a touch of cinnamon for the most delicious flavor combination!
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Servings: 8 Servings
Ingredients
For the Crust
For the Cheesecake Filling
- 16 ounces cream cheese (room temperature)
- 1 cup (200 g) granulated sugar
- 1 tablespoon (13 g) fresh orange zest
- 1 teaspoon almond extract
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 3 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 16 oz (480 g) sour cream (1 pint, room temperature)
For the Cherry Topping
- 2 ½ cups pitted cherries (fresh (pitted), frozen or canned (in light syrup))
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- 2 tablespoon fresh orange juice
- 1/2 teaspoon almond extract
- 1/2 teaspoon cornstarch
- 1/4 teaspoon cinnamon
Instructions
For the Crust
- Grease a 9-inch (23-cm) nonstick springform pan and line with parchment paper.
- Make the buttery graham cracker crust all the way through baking and cooling using the instructions and how-to photos for my graham cracker crust here. Grease the bare sides of the springform pan (above the crust) and set aside.
For the Cheesecake Filling
- Preheat your oven to 400°F (200°C) and place a heat-safe skillet or Dutch oven on the bottom oven rack. Boil 4 cups (1 L) water and set aside while you prepare your cheesecake filling.
- Place the cream cheese, granulated sugar, orange zest, almond extract, cinnamon and salt in the bowl of an electric-stand mixer fitted with the paddle attachment and beat on low for about 2 minutes or until smooth. Scrape the sides and bottom of the bowl to make sure everything is combined and use the back of a spatula to smash out any lumps.
- In a small bowl whisk the eggs plus egg yolk together and then slowly stream them in with mixer on low for about 2 minutes or until combined. Add in the sour cream; making sure each ingredient is well blended before adding in the next. Mix for an additional 2 minutes on low and pour through a fine-mesh sieve into the cooled crust.
- Place in the center of the oven and pour the warm water into the skillet on the bottom rack and immediately close the door. Bake the cheesecake for 15 minutes and then reduce the heat 250°F (121°C) for an additional 45 minutes. When done the center will jiggle a bit and the sides will be set. Turn off the oven and let the cheesecake sit in it for 30 minutes with the door open. After 30 minutes, set the cheesecake on the counter and let it sit at room temperature for at least an hour. When cool, wrap tightly in the springform and set in the fridge to chill and set overnight.
- Pour your boiling water in the pan being careful not to get any water in the springform pan. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
For the Cherry Topping
- To a medium saucepan set over medium-high heat add the cherries, brown sugar, sugar, orange juice, almond extract and cinnamon. After several minutes, your mixture will boil and start to thicken. Pour into a heat-safe bowl and refrigerate until ready to serve.
To Serve
- When ready to serve, take the side of the springform pan off…you may need a knife to gently run along the side. Periodically clean the knife with a damp cloth to keep everything as clean and smooth as possible. Follow this same advice when cutting slices. Pour the cooled cherries over the cheesecake and serve.
Notes
Cream Cheese
Use the blocks of cream cheese rather than cream cheese spread that comes in the tub. Philadelphia is my favorite brand for cheesecakes. Make absolutely sure that your cream cheese is at room temperature before starting for the creamiest cheesecake.Make Ahead Notes
This cheesecake is best made ahead and I personally like to do it over several days. I might make the crust one day and then fill it with the cheesecake filling the next day and then serve on the third day after an overnight chill. This all makes it especially perfect for Thanksgiving (or any holiday/event where you’ll have lots more to cook). I recently made it with toasted meringue — try it!Freezing Your Cheesecake
You can wrap the cheesecake tightly in the springform pan and freeze it for 1 to 2 months. Defrost, still wrapped, in the fridge overnight. Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo