Philadelphia Cherry Cheesecake
A delightful cheesecake featuring a creamy filling and a luscious cherry topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Forms the base of your cheesecake.
- 0.25 cups 1/4 cup sugar Enhances the crust flavor.
- 0.25 cups 1/4 cup unsalted butter, melted Adds richness to the crust.
For the filling
- 3 cups 3 cups Philadelphia cream cheese, softened The main ingredient for creaminess.
- 1 cup 1 cup sour cream Adds smoothness and tanginess.
- 1 cup 1 cup granulated sugar Sweetens the filling.
- 2 teaspoons 2 teaspoons vanilla extract Infuses flavor into the filling.
- 1 tablespoon 1 tablespoon lemon juice Brightens the flavor.
- 4 large 4 large eggs Provides structure and richness.
For the cherry topping
- 2 cups 2 cups fresh cherries, pitted and halved Makes the topping fresh and vibrant.
- 2 tablespoons 2 tablespoons cherry juice Enhances cherry flavor.
- 0.25 cups 1/4 cup powdered sugar Sweetens the topping.
- 0.25 cups 1/4 cup heavy whipping cream For whipping into a light topping.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for about 10 minutes until golden brown, then allow it to cool completely.
Filling
- In a large mixing bowl, beat the softened Philadelphia cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake mixture over the cooled crust and tap the pan gently to release air bubbles.
Baking & Cooling
- Bake in the oven for 50-60 minutes, until the center is set yet slightly jiggly. The edges should be firm while the center retains a soft texture.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Cherry Topping
- In a bowl, combine the fresh cherries and cherry juice, allowing them to sit for about 10 minutes.
- In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Once the cheesecake is chilled, spread the whipped cream over the top and spoon the cherry mixture on top.
Serving
- Slice the cheesecake into wedges and serve chilled.
Notes
Ensure cream cheese is at room temperature before mixing to avoid lumps. Consider adding almond extract for extra flavor. Fresh cherries are key, but thawed frozen cherries can substitute.