Fresh Cherry Cheesecake Recipes

CLASSIC CHERRY CHEESECAKE RECIPE

Steps:

• Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

FRESH CHERRY CHEESECAKE

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

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.

CHERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

EASY CHERRY CHEESECAKE

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.

FRESH CHERRY CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
• Whisk flour, baking powder, and salt together in a bowl.
• Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
• Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

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.

FRESH CHERRY CHEESECAKE

Steps:

• Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
• Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
• Mix in sweetened condensed milk.
• Add eggs, one at a time, beating after each addition.
• Add lemon juice, vanilla and almond extract.
• Fold in cherries.
• Pour batter over frozen crust.
• Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool for 2 hours.
• Cover and refrigerate for 6 hours before decorating and serving.
• Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
• With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
• Add almond extract and stir to incorporate.
• Ice top of cake or pipe rosettes around top of cake, if desired.
• Top with cherries.

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.

SIMPLE CHERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Crush graham crackers in a food processor and add sugar, salt and melted butter.
• Spray a springform pan and press crust in, patting down until flat. Freeze until cool.
• Cream together cream cheese, powdered sugar and lemon juice. Fold in cool whip.
• Remove crust from freezer and fill with cream cheese mixture. Top with cherry filling, spread out.
• Freeze overnight, then serve.

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:

• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.