FRESH CHERRY CHEESECAKE
Creamy and luscious with the flavor notes of fresh cherries, pistachio, and lemon running throughout, this fresh cherry cheesecake never disappoints.
Provided by Meg van der Kruik
Categories Dessert
Number Of Ingredients 20
Steps:
- Add the halved, pitted cherries to a saucepan, stir in the water, sugar, lemon juice, and cornstarch. Bring the mixture just to a boil over medium heat, as soon as you see the first bubbles form and start to pop, reduce the heat to a low simmer and cook for 10 minutes, stirring frequently. Using the back of the spoon to break up the cherries as it cooks.
- Once thickened remove the cherry sauce from the heat and let it cool to room temperature. Blend until smooth. The filling can be made up to 3 days in advance and stored in the refrigerator until you are ready to make the cheesecake
- Preheat the oven to 350°F and brush the walls and the base of a 9-inch springform pan with 1/4 tablespoon of the melted butter.
- Add the pistachios to the bowl of a food processor and pulse 10-12 times until coarse crumbs are formed. Remove 1/4 cup of the pistachio crumbs and set aside.
- Add the graham crackers to the food processor and process until the mixture has reached the consistency of fine crumbs. Slowly stream in the remianing melted butter with the food processor running. Stop to scrape sides if necessary, set aside.
- Sprinkle the reserved 1/4 cup pistachio crumbs into the prepared pan. Tilt and roll the pan until the sides of the springform pan are coated in pistachio crumbs. Press the mixture in the food processor into the bottom of the pan to form the crust.
- Bake for 10 minutes. Remove from the oven and cool completley while preparing the filling.
- In the bowl of a stand mixer add the softened cream cheese, vanilla, lemon zest, and sugar. Beat until light and fluffy, about 2 to 3 minutes.
- Add the cherry sauce and beat until incorporated.
- Beat in the eggs, 1 at a time, then add the flour. Beat until incorporated. Pour the filling onto the crust in the prepared pan and smooth the top.
- Place the filled springform pan inside of the 8x8 baking dish and place both pans in the oven. Before closing the oven door, carefully fill the pan 1/3 of the way up the sides of the springform pan with very hot water.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
- Remove the cake from the oven and let it cool completely on a wire rack.
- Once cooled, use a pairing knife to loosen the sides the cheesecake from the pan. Chill the cheesecake for at least 4 hours before decorating to serve.
- Combine the cherry halves, sugar and lemon juice in a bowl. Stir to combine then set aside to macerate.
- Pour the fresh cherry sauce over the top and spread to the edges.
- Arrange the macerated cherries around the edges. Sprinkle the lemon zest around the outside edge. Serve immediatley. Store any leftovers in the refridgerator.
THE BEST CHERRY CHEESECAKE
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Provided by Lily Ernst
Categories dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
- Add in the eggs, one at a time, mixing well in between on low speed.
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
- Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Nutrition Facts : Calories 353 calories, Sugar 32 g, Sodium 427.9 mg, Fat 13.6 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 1.7 g, Protein 13.4 g, Cholesterol 79.3 mg
CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
THE BEST CHERRY CHEESECAKE
This is the best cherry cheese cake I've ever tasted! It's light, creamy and delicious. The recipe was given to me years ago and it's a staple dessert at our house. The recipe serves four but I double it and use a 9"x13" dish which serves 8-10.This is the first dessert to go at potlucks and I am repeatedly asked for the recipe.
Provided by Carrie Ann
Categories Cheesecake
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- CRUST: Mix together graham cracker crumbs, sugar and melted butter.
- Press into bottom of 8"x8" pan.
- Bake at 375 degrees for 10 minutes; then cool.
- FILLING: Cream cheese and vanilla together until light.
- Add whipped topping and milk and beat until well mixed.
- Pour into pan and chill.
- Spread cherry pie filling over cheese layer and chill well.
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
EASY CHERRY CHEESECAKE
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Provided by beckas
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
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