Cherry Cheesecake

Why You’ll Love This Recipe

• Classic Flavor: Embrace the timeless combination of rich cream cheese and sweet cherries.
• Buttery Crust: The shortbread crust offers a delightful contrast to the creamy filling.
• Versatility: Top with canned cherry pie filling for convenience or craft a homemade cherry sauce for a personal touch.
• Make-Ahead Friendly: Prepare in advance and refrigerate, making it perfect for gatherings.

Ingredients

Crust Ingredients

• 9 tablespoons unsalted butter (128g)
• 1 1/4 cups all-purpose flour (172g)
• 4.5 tablespoons granulated sugar (63g)
• 1/2 teaspoon lemon zest
• 2 egg yolks, beaten
• 1/4 teaspoon vanilla extract

Filling Ingredients

• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 24 ounces cream cheese, room temperature
• 1/2 teaspoon lemon zest
• 1/4 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1/4 cup milk

Topping

• 1 can (21 ounces) cherry pie filling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Crust

1. Preheat Oven: Set the oven to 400°F (204°C).
2. Prepare Pan: Line the bottom of a 9-inch springform pan with parchment paper. Attach the sides and trim excess paper.
3. Mix Dry Ingredients: In a large bowl, combine flour, sugar, and lemon zest.
4. Incorporate Butter: Cut chilled butter into small cubes and blend into the flour mixture until crumbly.
5. Add Yolks and Vanilla: Stir in beaten egg yolks and vanilla extract until the mixture holds together.
6. Form Crust Base: Press one-third of the mixture onto the bottom of the prepared pan.
7. Bake Base: Place the pan (bottom only) on a cookie sheet and bake for 7 minutes. Let it cool completely.
8. Prepare Sides: Grease the sides of the pan, reattach, and press the remaining dough halfway up the sides.

Filling

1. Increase Oven Temperature: Set the oven to 450°F (232°C).
2. Combine Dry Ingredients: In a medium bowl, mix sugar, flour, and salt.
3. Beat Cream Cheese: In a stand mixer, beat softened cream cheese, lemon zest, and vanilla until fluffy.
4. Add Sugar Mixture: Gradually blend in the sugar mixture until smooth.
5. Incorporate Eggs: Add eggs and egg yolk, mixing until just combined.
6. Mix in Milk: Slowly add milk, ensuring a smooth consistency without overmixing.
7. Pour Filling: Pour the mixture over the cooled crust.
8. Bake Cheesecake: Bake at 450°F for 10 minutes. Reduce temperature to 250°F (121°C) and continue baking for 50-55 minutes until set.
9. Cool: Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. Then, refrigerate for at least 4 hours or overnight.

Topping

1. Add Cherry Topping: Once the cheesecake is fully cooled, spread the cherry pie filling evenly over the top.
2. Serve: Slice and enjoy your homemade cherry cheesecake.

Servings and Timing

• Servings: 12 slices
• Prep Time: 40 minutes
• Cook Time: 62 minutes
• Total Time: Approximately 1 hour and 42 minutes, plus chilling time

Variations

• Berry Medley: Substitute cherry topping with a mix of fresh berries like blueberries, raspberries, and strawberries.
• Chocolate Swirl: Incorporate melted chocolate into the filling for a marbled effect.
• Citrus Zest: Enhance the filling with additional lemon or orange zest for a zesty twist.
• Nutty Crust: Mix finely chopped nuts, such as almonds or pecans, into the crust for added texture and flavor.

Storage/Reheating

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
• Serving: For best taste, serve chilled. If desired, let slices sit at room
  

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  Indulge in the rich and creamy delight of this New York-style Cherry Cheesecake, featuring a dense yet velvety filling atop a buttery shortbread crust, crowned with a vibrant cherry topping. This classic dessert brings the taste of an iconic NYC bakery into your home kitchen.

  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 62 minutes
  • Total Time: 102 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

  Ingredients

  Crust:

  • 9 tablespoons unsalted butter (128g)
  • 1 1/4 cups all-purpose flour (172g)
  • 4.5 tablespoons granulated sugar (63g)
  • 1/2 teaspoon lemon zest
  • 2 egg yolks, beaten
  • 1/4 teaspoon vanilla extract

  Filling:

  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 24 ounces cream cheese, room temperature
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/4 cup milk

  Topping:

  • 21-ounce can of cherry pie filling

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  Instructions

  1. repare the Crust:

     • Preheat the oven to 400°F (204°C).
     • Line the bottom of a 9-inch springform pan with parchment paper.
     • In a large bowl, combine flour, sugar, and lemon zest.
     • Cut in chilled butter until the mixture is crumbly.
     • Stir in egg yolks and vanilla extract until well mixed.
     • Press one-third of the crust mixture evenly onto the bottom of the prepared pan.
     • Bake for 7 minutes, then let it cool completely.
     • Grease the sides of the pan, reattach, and press the remaining dough halfway up the sides.

  2. Prepare the Filling:

     • Increase oven temperature to 450°F (232°C).
     • In a medium bowl, mix sugar, flour, and salt.
     • In a separate bowl, beat cream cheese, lemon zest, and vanilla extract until fluffy.
     • Gradually add the sugar mixture to the cream cheese, beating until smooth.
     • Add eggs and egg yolk, mixing until just combined.
     • Stir in milk until the mixture is smooth.
     • Pour the filling over the cooled crust.

  3. Bake the Cheesecake:

     • Place the cheesecake on a baking sheet.
     • Bake at 450°F (232°C) for 10 minutes.
     • Reduce oven temperature to 300°F (149°C) and bake for an additional 50-55 minutes, until the edges are set and the center slightly jiggles.
     • Turn off the oven, crack the door open, and let the cheesecake cool inside for 5-8 minutes.
     • Remove from the oven and cool completely at room temperature.

  4. Chill and Serve:

     • Once cooled, remove the sides of the springform pan.
     • Cover the cheesecake and refrigerate overnight.
     • Before serving, top with cherry pie filling.
     • Slice and enjoy!

  Notes

  • Ensure all dairy ingredients are at room temperature for a smoother filling.
  • Avoid overmixing the batter to prevent cracks in the cheesecake.
  • For a homemade topping, consider preparing a cherry sauce using fresh or frozen cherries.