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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.

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

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.

Find it online: https://yumfamilyrecipes.com/cherry-cheesecake/