Classic Cheesecake with Cherry Topping
Indulge in the timeless elegance of a *Classic Cheesecake with Cherry Topping*, the perfect dessert for any occasion! Built on a buttery graham cracker crust, this velvety cheesecake is luxuriously smooth and flavored with a hint of vanilla and zesty lemon for a subtly tangy twist. Topped with a generous layer of sweet-tart cherry pie filling, it’s a visually stunning and irresistibly delicious treat. With straightforward ingredients like cream cheese, sour cream, and eggs, this recipe is easy to master even for beginner bakers. Plus, helpful steps like a quick prebaked crust and oven-cooling trick ensure a crack-free, professional-looking finish. Whether served at a festive holiday gathering or as a decadent dinner party finale, this cheesecake promises to be a show-stopping crowd-pleaser. Treat your taste buds to this ultimate combination of creamy, tangy, and fruity delight!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 85 grams unsalted butter, melted
- 700 grams cream cheese, softened
- 200 grams granulated sugar
- 120 ml sour cream
- 2 teaspoons vanilla extract
- 4 eggs
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 600 grams cherry pie filling
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and 50 grams of sugar. Stir in the melted butter and mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon to smooth the surface.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar until smooth and creamy, about 2-3 minutes.
Blend in the sour cream and vanilla extract, continuing to mix until well incorporated.
Add eggs one at a time, beating on low speed just until combined after each addition.
Mix in the cornstarch and lemon zest until just incorporated.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Once chilled, spread the cherry pie filling evenly over the top of the cheesecake.
Gently release the sides of the springform pan before serving.
Slice and serve chilled. Enjoy your classic cheesecake with cherry topping!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 41.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
