There is a reason the Classic Cherry Cheesecake remains one of the most beloved desserts in the world. It is the perfect marriage of textures: a crunchy, buttery graham cracker crust, a dense yet velvety cream cheese filling, and a vibrant, tart cherry topping that cuts through the richness. Whether you are celebrating a birthday, a holiday, or simply craving a sophisticated treat, this recipe delivers a restaurant-quality cheesecake that is surprisingly achievable at home. Elegant, timeless, and undeniably delicious, this is the only cheesecake recipe you will ever need.
Why This Recipe Works
- Perfectly Balanced Texture: The combination of full-fat cream cheese and a touch of sour cream creates a filling that is rich, smooth, and never too heavy.
- The “No-Crack” Method: By using a gentle water bath and a gradual cooling process, we ensure a perfectly flat, crack-free surface every time.
- Tangy Contrast: The acidity of the lemon juice and the tartness of the cherries perfectly balance the sweetness of the cheesecake base.
- Make-Ahead Convenience: This dessert actually improves with age as the flavors meld in the fridge, making it the ideal stress-free dessert for entertaining.
Recipe Details
- Prep Time: 20 Minutes
- Cook Time: 60–70 Minutes
- Chilling Time: 6 Hours (or overnight)
- Yield: 1 9-inch Cheesecake (12–14 slices)
- Difficulty: Intermediate
Ingredients
- For the Crust:
- 1 1/2 cups Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 6 Tbsp Unsalted Butter, melted
- For the Filling:
- 24 oz (3 blocks) Cream Cheese, softened to room temperature
- 1 cup Granulated Sugar
- 1 cup Full-fat Sour Cream, room temperature
- 1 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 3 Large Eggs, room temperature
- For the Topping:
- 1 can (21 oz) Cherry Pie Filling (or homemade cherry compote)
Instructions
- The Crust: Preheat oven to 325°F (160°C). Mix crumbs, sugar, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- The Batter: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Do not overmix! Add sour cream, vanilla, and lemon juice; mix until combined.
- Add Eggs: Add eggs one at a time, beating on low speed just until combined. Scraping the bowl after each addition is key to a smooth batter.
- The Water Bath: Wrap the outside of your springform pan tightly in two layers of heavy-duty aluminum foil. Place it in a large roasting pan. Pour the batter into the crust.
- Bake: Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, or until the edges are set but the center still has a slight jiggle.
- The Cool Down: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour. This gradual cooling prevents cracks.
- Chill: Remove from the water bath and refrigerate for at least 6 hours (preferably overnight).
- The Topping: Just before serving, spread the cherry pie filling over the top.
Conclusion
A Classic Cherry Cheesecake is a showstopper that speaks for itself. It represents the height of dessert comfort—indulgent, beautiful, and nostalgic. By taking the time to use room-temperature ingredients and a gentle water bath, you create a masterpiece that rivals any professional bakery. Slice it with a warm knife for those perfect, clean edges, and enjoy the blissful combination of creamy filling and tart cherries. It’s not just a dessert; it’s a celebration on a plate!
(FAQ)
Q: Why do my ingredients need to be room temperature?
A: This is the most important rule! Room-temperature cream cheese and eggs blend together smoothly. If they are cold, you will end up with lumps in your batter that no amount of mixing can fix.
Q: Can I make this without a water bath?
A: You can, but the water bath provides the steam necessary to keep the cheesecake moist and prevent the surface from drying out and cracking.
Q: How do I store leftovers?
A: Keep the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze slices (without the cherry topping) for up to 2 months.
