Classic Cherry Topped Cheesecake Recipes

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

CHERRY CHEESECAKE

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.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

BEST CLASSIC CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

CLASSIC NEW YORK STYLE CHERRY CHEESECAKE

Steps:

• FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
• FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
• Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
• After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
• MAKES 12-16 SLICES (depending on how thick you slice them).