Cherry Cheesecake | rich and creamy 🍒

Love What UEAT
Jan 25
2 min read

#recipe #cheesecake #creamcheesepie #grahamcrust #easybake

In this video, we will be presenting you a no water bath cheesecake and still achieve the same creamy, silky smooth classic cheesecake with a buttery graham crumb crust.

Since our family enjoys eating cherry cheesecake often, it is for this reason that we make this very easy, simple and quick version. You may call this our family’s abbreviated version of this delicious heavenly melt in your mouth dessert!

INGREDIENTS: Makes one 9” (22.8 cm) with 2” (5 cm) rim edges

Time: 5 hrs. (including prep., baking and chill time)

CRUST:

1-1 1/4 cups (150g - 200g) graham crumbs

3/4 - 1 stick (85g - 113g) unsalted butter (melted and cooled)

FILLING:

1 - 9 oz brick (250g) cream cheese (room temp)

1 - 10 oz can (300 ml) sweetened condensed milk

1 tbsp vanilla bean paste OR 1 tsp vanilla extract

Zest of one lemon

Juice of half a lemon

TOPPING:

1 - 19 oz can (approx 550g) cherry pie filling OR your choice of pie filling

DIRECTIONS: Bake Time: 20 minutes

Oven Temp: 350F (175 C)

1. Add your graham crumbs directly into your baking pan. Pour some of the melted butter. Start to mix together. Add more melted butter if needed to achieve a wet sand consistency. Crumbs should not feel too wet.

2. Start by slightly pressing the crumbs up the sides of your baking pan and then into the bottom. You can use a spatula, your hands or a measuring cup.

Set aside.

3. In a stand mixer (or electric hand mixer) on medium speed with a whisk attachment,blend together the cream cheese, condensed milk, vanilla bean paste,lemon zest and lemon juice. Whisk till lump free and silky smooth.

Approximately 5-7 minutes.

4. Pour the mixture into the graham crumb crust.

5. Bake in a preheated 350F (175 C) oven for 20 minutes. Pie should still have a pale colour, slightly jiggly with a light “skin like film” when you glide your fingers over the top of the cheesecake. If the cheesecake has a golden colour, it was over baked, however; equally delicious. No stress!

6. Let the cheesecake cool thoroughly at room temperature before topping it with the cherry pie filling. Spread evenly over the cheesecake.

7. Refrigerate a minimum of 3-4 hours (overnight best) before serving. Cheesecake must be fully chilled and set properly to achieve its creamy velvety texture.