Cherry Cheesecake | Rich and Creamy 🍒

Welcome to our delightful world of desserts! Today, we’re diving into a recipe for a Cherry Cheesecake that’s rich, creamy, and oh-so-easy to make. This cheesecake is perfect for gatherings or simply to enjoy at home.

In this post, I’ll guide you through making a no-water-bath cheesecake that still achieves that silky smooth texture we all love. Plus, it features a buttery graham cracker crust that’s simply irresistible! Since our family enjoys cherry cheesecake often, we’ve crafted this quick and easy version. You could say it’s our family’s abbreviated take on this heavenly dessert!

Ingredients

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

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

Crust:

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

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

Filling:

1 (9 oz) brick (250g) cream cheese (room temperature)

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: 350°F (175°C)

1. Prepare the Crust:

   Start by adding your graham crumbs directly into your baking pan. Pour in some of the melted butter and mix it together. You may need to add more melted butter to achieve a wet sand consistency. The crumbs should feel moist but not overly wet.

   
   

   

   

   

   

   
   

2. Press the Crust:

   Gently press the crumbs up the sides of your baking pan and into the bottom. You can use a spatula, your hands, or a measuring cup for this. Set it aside.

   
   

   

   

   
   

3. Make the Filling:

   In a stand mixer (or using an 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 until the mixture is lump-free and silky smooth. This should take about 5-7 minutes.

   
   

   

   

   

   
   

4. Combine and Bake:

   Pour the creamy mixture into the prepared graham cracker crust.

   
   

   

   
   

   Bake in a preheated oven at 350°F (175°C) for 20 minutes. The cheesecake should still have a pale color and be slightly jiggly. When you glide your fingers over the top, it should have a light “skin-like film.” If it turns golden, it’s still delicious but may be overbaked. No stress!

   
   

   

   
   

5. Cool and Top:

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

   
   

   

   

   
   

6. Chill:

   Refrigerate for a minimum of 3-4 hours (overnight is best) before serving. The cheesecake must be fully chilled and set properly to achieve that creamy, velvety texture we all crave.

   
   

   

   
   

Enjoy Your Cheesecake!

We hope you enjoy making this Cherry Cheesecake as much as we do! It’s a delightful treat that brings joy to any occasion. Remember, cooking is all about having fun and creating memories. So gather your loved ones, roll up your sleeves, and let’s whip up something delicious together!

Nancy and Franca thank you for viewing this recipe.

As always,

continue to Love What UEAT

Watch the full YouTube video here 👇🏼 🔗

https://youtu.be/WJVj0t6hRdg?si=yfPWBNn6Ia2BXYf0