Why This Cherry Cheesecake Is So Loved
Cheesecake has a unique way of feeling both comforting and luxurious. This version balances sweetness and tang perfectly. The cherries cut through the richness of the cream cheese, while the biscuit base adds texture and warmth.
What makes this recipe special:
- No complicated techniques
- Creamy texture without cracks
- Balanced sweetness
- Works with fresh or canned cherries
- Perfect make-ahead dessert
Ingredients for Cherry Cheesecake
For the Biscuit Base
- 250 g (about 9 oz) digestive biscuits or graham crackers
- 120 g (½ cup) unsalted butter, melted
- 2 tablespoons sugar (optional, if biscuits are not sweet)
For the Cream Cheese Filling
- 900 g (2 lb) full-fat cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 200 ml (¾ cup) sour cream or heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or flour
- Pinch of salt
For the Cherry Topping
- 400 g (14 oz) cherries (fresh or canned, pitted)
- 100 g (½ cup) sugar
- 2 tablespoons cornstarch
- 120 ml (½ cup) water or cherry juice
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Kitchen Tools You’ll Need
- 9-inch (23 cm) springform pan
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Spatula
- Baking tray
- Aluminum foil
Preparing the Biscuit Base
Start by crushing the biscuits into fine crumbs. You can use a food processor or place them in a zip-lock bag and crush them with a rolling pin.
In a bowl, combine the biscuit crumbs with melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of your springform pan. Use the back of a spoon or the base of a glass to make it even and compact.
Place the pan in the refrigerator for 30 minutes to set, or bake at 180°C (350°F) for 10 minutes if you prefer a firmer crust.
Making the Creamy Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. This step is crucial—any lumps now will remain in the final cake.
Add the sugar gradually and mix until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing, as too much air can cause cracks during baking.
Mix in the sour cream, vanilla extract, lemon juice, cornstarch, and salt. The batter should be silky smooth and thick.
Assembling the Cheesecake
Remove the chilled crust from the refrigerator. Pour the cheesecake filling over the base and smooth the top with a spatula.
Tap the pan gently on the counter to release any trapped air bubbles.
Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during baking.
Baking the Cheesecake Perfectly
Place the cheesecake pan inside a larger baking tray. Pour hot water into the tray until it reaches halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.
Bake at 160°C (320°F) for 60–70 minutes. The center should still have a slight wobble when gently shaken.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps avoid sudden temperature changes.
Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
Preparing the Cherry Topping
In a saucepan, combine cherries, sugar, and water (or cherry juice). Cook over medium heat until the cherries soften and release their juices.
In a small bowl, dissolve cornstarch in a few tablespoons of cold water. Add this mixture to the saucepan.
Continue cooking while stirring until the sauce thickens and becomes glossy.
Remove from heat and stir in lemon juice and vanilla extract. Allow the topping to cool completely before using.
Decorating the Cheesecake
Once the cheesecake is fully chilled, carefully remove it from the springform pan.
Spoon the cherry topping generously over the top, letting it naturally drip down the sides for that classic bakery look seen in the image.
For best presentation, chill the decorated cheesecake for another 30 minutes before slicing.
Texture, Flavor, and Serving Notes
This cheesecake is:
- Rich but not heavy
- Creamy without being dense
- Sweet with a bright cherry contrast
Use a sharp knife dipped in hot water for clean slices.
Serve chilled on its own or with:
- Whipped cream
- Fresh cherries
- A drizzle of chocolate or almond sauce
Storage and Make-Ahead Tips
- Store in the refrigerator for up to 5 days
- Freeze without topping for up to 2 months
- Add cherry topping after thawing for best texture
Common Mistakes and How to Avoid Them
Cracks on top:
Avoid overmixing and always use a water bath.
Runny center:
Cheesecake sets as it cools. Chill overnight before judging doneness.
Soggy crust:
Wrap the pan well with foil and avoid overfilling the water bath.
Variations You Can Try
- Blueberry Cheesecake: Replace cherries with blueberries
- Chocolate Cherry Cheesecake: Add melted dark chocolate to the filling
- No-Bake Version: Skip baking and use gelatin to set the filling
- Lemon Cherry Cheesecake: Add extra lemon zest for brightness
Final Thoughts
This Classic Cherry Cheesecake is a dessert that feels indulgent yet familiar. Every bite delivers a contrast of textures and flavors—the crunch of the crust, the smoothness of the filling, and the juicy sweetness of the cherries on top.