Description
This Cherry Cheesecake recipe features a rich, creamy vanilla cheesecake baked on a buttery biscoff cookie crust and topped with a luscious homemade sweet cherry pie topping. Perfect for special occasions or a delightful dessert treat, this cheesecake combines smooth textures with vibrant cherry flavors for an irresistible experience.
Ingredients
Scale
Crust
- 248 grams biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter (melted)
Cheesecake Filling
- 681 grams cream cheese (softened)
- 200 grams granulated sugar
- 170 grams sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon (juice and zest)
- 5 grams cornstarch
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Crush the biscoff cookies into fine crumbs using a food processor or by hand. In a mixing bowl, combine the cookie crumbs, 25 grams of granulated sugar, and melted salted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes, then remove from the oven and let cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed. Gradually add 200 grams of granulated sugar and continue beating until combined and silky. Beat in the sour cream, vanilla extract, and fine sea salt until fully incorporated. Add eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to prevent cracks in the cheesecake.
- Assemble and Bake: Pour the cheesecake filling over the cooled biscoff crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Prepare the Cherry Topping: While the cheesecake cools, pit and halve the fresh black cherries. In a small saucepan over medium heat, combine the cherries, 25 grams of granulated sugar, lemon juice, and lemon zest. Cook, stirring occasionally, until the mixture begins to bubble and the cherries soften, about 5 minutes. Mix the cornstarch with a small amount of cold water to form a slurry and stir it into the cherries. Continue to cook for another 1-2 minutes until the topping thickens. Remove from heat and let cool to room temperature.
- Chill and Serve: After the cheesecake has cooled in the oven, remove it and chill in the refrigerator for at least 4 hours, preferably overnight. Before serving, spoon the cooled cherry topping evenly over the cheesecake. Slice and serve chilled for the best texture and flavor.
Notes
- This vanilla cheesecake recipe is versatile and can be adapted to different pan sizes with proportionate ingredient adjustments.
- Using room temperature ingredients helps achieve a smooth, lump-free filling.
- Allowing the cheesecake to cool gradually in the oven prevents cracking on the surface.
- Fresh black cherries provide the best flavor and texture for the topping, but frozen can be used as an alternative.
- For a richer flavor, let the cheesecake chill overnight before serving.
Nutrition
- Serving Size: 1 slice (approximately 100 grams)
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 475 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 57 mg
