Philadelphia Cherry Cheesecake
A delightful treat that marries rich creaminess with fresh, tangy cherries, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs This crispy, buttery base lends a perfect crunch.
- 0.25 cups 1/4 cup sugar Adds a touch of sweetness to the crust.
- 0.25 cups 1/4 cup unsalted butter, melted Gives richness and binds the crust together.
For the filling
- 3 cups 3 cups Philadelphia cream cheese, softened The star of the show, provides a luscious texture.
- 1 cup 1 cup sour cream Adds tanginess, balancing the sweetness.
- 1 cup 1 cup granulated sugar Sweetens the cream cheese mixture.
- 2 teaspoons 2 teaspoons vanilla extract Infuses warmth to the batter.
- 1 tablespoon 1 tablespoon lemon juice Brightens the flavors.
- 4 large 4 large eggs Ensures a smooth texture in the cheesecake.
For the cherry topping
- 2 cups 2 cups fresh cherries, pitted and halved These juicy gems provide flavor and color.
- 2 tablespoons 2 tablespoons cherry juice Enhances the cherry topping.
- 0.25 cups 1/4 cup powdered sugar Sweetens the whipped cream.
- 0.25 cups 1/4 cup heavy whipping cream Adds an airy touch when whipped.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well-coated and crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes then remove to cool.
- In a large bowl, beat together the cream cheese, sour cream, sugar, vanilla extract, and lemon juice using an electric mixer until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the cooled crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
Baking
- Bake the cheesecake for 50-60 minutes until the center is set but has a slight jiggle.
- Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or preferably overnight.
Topping
- Combine the fresh cherries and cherry juice in a bowl and let sit for about 10 minutes to release their juices.
- In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Spread the whipped cream on the cheesecake and spoon the cherry mixture over the top.
- Serve chilled.
Notes
For extra creaminess, ensure cream cheese is at room temperature. Avoid over-mixing eggs to prevent a dense cheesecake. To make gluten-free, substitute graham cracker crumbs with a gluten-free alternative.