Cherry Cheesecake
Jay requested cherry cheesecake for Christmas, so I made a cherry cheesecake. He claimed he wanted that cherry pie filling but that stuff is sketch af so I made my own. Original recipe from here.
Ingredients
Cheesecake
1.25 honey graham cracker crumbs (about 1 sleeve if you don’t have crumbs)
3 tbsp melted butter
2 packages Philadelphia cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
3 cups full-fat sour cream
2 tsp good vanilla extract
Cherry Topping
5 cups frozen pitted cherries
1/2 cup granulated sugar
1/4 cup water
1 tbsp cornstarch
1 tsp almond extract
What To Do
Preheat oven to 325F and grease the sides of a 9″ springform pan with butter.
Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
Add in the eggs, one at a time, mixing well in between on low speed.
Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
Bake for 70 minutes (give or take a few mins but that’s how long I did) or until the edges are set and 2-3″ of the center is still wobbly.
Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Cherry Topping
In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through - about 15 minutes. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.
