Description
A delicious and creamy baked cherry cheesecake topped with a homemade cherry topping, perfect for any occasion.
Ingredients
- For the graham cracker crust:
- 4 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 10 tablespoons unsalted butter, melted
- For the creamy cheesecake filling:
- 2 packages (8 oz each) full-fat cream cheese, softened
- 1 container (about 16 oz) full-fat ricotta cheese
- 1 cup vanilla or plain Greek yogurt
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup evaporated milk
- 1/4 cup all-purpose flour
- 1 1/2 tablespoons vanilla extract
- Zest of 1 lemon
- For the homemade cherry topping:
- 2 cups pitted fresh or frozen sweet cherries
- 1/3 cup granulated sugar
- Zest of 1 lime
- 2 teaspoons lime juice
- 1 teaspoon honey
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat the oven to 350°F. Lightly grease a 10-inch springform pan.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs resemble wet sand. Press firmly into the bottom and slightly up the sides of the pan.
- Bake for about 10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the ricotta, Greek yogurt, and sugar. Mix until creamy and well combined.
- Add the eggs one at a time, mixing on low speed after each addition. Blend in the vanilla extract, lemon zest, evaporated milk, and flour until smooth. Avoid overmixing.
- Pour the cheesecake mixture over the cooled crust and smooth the surface.
- Reduce the oven temperature to 325°F and bake for approximately 55–70 minutes, until the edges are set and the center still has a slight wobble. If the top browns too quickly, loosely cover it with foil.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for about 30 minutes. Transfer to a cooling rack and let it cool completely.
- Add the cherries, sugar, lime zest, lime juice, and honey to a saucepan. Cook over medium heat for 5–10 minutes, stirring gently, until the cherries soften and release their juices.
- Mix the cornstarch with the cold water in a small bowl. Stir the mixture into the cherries and cook for another 1–2 minutes, until glossy and thickened. Remove from the heat and cool completely.
- Refrigerate the cooled cheesecake for at least 4–6 hours, preferably overnight, until fully set.
- Remove the sides of the springform pan. Spoon the cooled cherry topping over the cheesecake, spreading it evenly across the surface.
- Cut into slices with a sharp knife, wiping the blade between cuts for neat edges. Serve chilled.
Notes
- Use room-temperature ingredients for smoother blending.
- Avoid overmixing to prevent cracking.
- Ensure the center retains a gentle wobble when removing from the oven.
- Cool the cherry topping completely before adding to the cheesecake.
- Add almond extract to the cherry topping for extra flavor.
- Store covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg