Cherry Cheesecake
If you have tried making cheesecake before and failed, just stop right here. You will not fail again! This cheesecake is not only fairly simple to make, but DELICIOUS. Did you hear that? I put it in all caps so I screamed it, DELICIOUS!!!! There are lots of cheesecake recipes out there and they are all fairly similar. I have taken a little bit from several and combined them to make what I think could possibly be the perfect cheesecake. I say possibly because there is always room from improvement.
One essential tool for making a cheesecake is a springform pan. This makes it much easier to take the cheesecake out. They also come in handy when making ice cream cakes. It is a good investment if you don’t have one.
You really need to use a high quality cream cheese since it is the star of the show. I recommend Philadelphia – it is the best! Another star of any cheesecake is the crust. Graham cracker seems to be the go to when making cheesecakes but I use vanilla wafers. It is the easiest crust there is and so good. For the topping, you can always use frozen cherries, if you do, thaw them and use about half of the water.
One thing I highly recommend is to allow the cheesecake to “age” in the refrigerator for 24 hours before serving. It will taste that much better so be patient and plan ahead. It is worth the wait!
Cherry Cheesecake
Delicious, soft cheesecake on a sweet layer of vanilla wafer crust topped with fresh cherry sauce.
Ingredients
Crust
- 1 11 oz box of Vanilla Wafers
- 6 Tbls butter melted
Cheesecake
- 4 8 oz packages of Philadelphia Cream Cheese room temperature
- 1 1/4 cups sugar
- 1/2 cup sour cream
- 1 Tbls vanilla
- 5 eggs
Topping
- 1/2 cup sour cream
- 2 tsp sugar
- 1/2 tsp vanilla
Cherry Topping
- 5 cups cherries pitted
- 1/2 cup water
- 1/2 cup sugar
- juice of 1/2 a lemon
- 4 tsp corn starch
- 1 tsp vanilla
Instructions
Crust
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In a food processor, whirl the vanilla wafers until crumbly. Add the melted butter and whirl until combined.
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Pour the mixture into a springform pan and flatten out with your fingers along the bottom and the edges, about 1/2 way up the pan. Place in the freezer.
Cheesecake
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In the bowl of a standing mixer, combine the cream cheese and sugar. Add the sour cream and vanilla.
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In a small bowl, beat the eggs together, then add to the cream cheese mixture.
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Cover the bowl and chill in the refrigerator for a few hours. This will allow air bubbles to work themselves out.
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After it has chilled, pour into the pan and bake in a water bath at 475 degrees Fahrenheit for 12 minutes. Reduce heat to 350 degrees Fahrenheit and bake for 50-60 minutes until the top is golden. It may crack but will settle down after cooling.
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Allow to chill in the refrigerator for 24 hours. A cheesecake needs to "age." Be patient, it is worth it!
Topping
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Mix the all three ingredients and spread evenly on the cooled cheesecake. This gives it a clean, even look.
Cherry Topping
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Place cherries in a small sauce pan with water and sugar. On medium heat, bring to a boil, stirring frequently.
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In a small bowl mix the juice of 1/2 a lemon, vanilla, and corn starch together. Pour in the pan.
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Stir until the mixture thickens.
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Allow to cool to lukewarm or room temperature before serving.
