Description
This cherry cheesecake is a clean and creamy baked cheesecake topped with vivid and juicy cherry pie filling. Simple to make with store-bought or selfmade cherry filling!
Crust
- 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) packages of cream cheese, room temperature (32 ounces in complete)
- 1 cup granulated sugar
- 1/2 cup bitter cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 2 1/2 cups selfmade cherry pie filling (hyperlink to my selfmade filling) or you should utilize store-bought
- Crust: Preheat oven to 350°F. Double-wrap the underside of the springform pan with foil, sealing it tightly to forestall water from entering into the pan.
- In a big bowl combine the graham cracker crumbs, butter, granulated sugar, and salt collectively evenly.
- Press the combination into the underside and up the edges of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or till calmly golden. Set the crust apart to chill barely whilst you make the cheesecake filling.
- Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium velocity till clean, scraping the edges of the bowl as vital.
- Flip the mixer to low and add the bitter cream and vanilla; combine effectively, scraping the edges of the bowl to make sure every little thing is blended evenly.
- Add within the eggs one after the other, mixing on low velocity after every addition simply till blended. Don’t over-mix.
- Pour the filling over the crust and unfold evenly. If the crust remains to be heat, that is okay.
- Make a water bathtub: That is to forestall cracks in your cheesecake and guarantee even baking. Place the springform pan into a bigger, roasting pan. Pour very popular water into the bigger pan across the springform pan, till it’s 3/4 inch deep, cautious to verify the water degree doesn’t come up larger than the foil.
- Bake for 60-70 minutes or till the middle is sort of set. The middle will nonetheless jiggle whereas the perimeters will likely be set.
- Rigorously run a knife across the rim of the pan to loosen the cheesecake.
- Enable the cheesecake to chill at room temperature for a minimum of an hour, then cowl and switch into the fridge for six hours or in a single day.
- Prime with cherry pie filling when able to serve.
- Launch the edges of the springform pan earlier than slicing.
Notes
- Retailer hermetic for as much as 5 days.
- Freeze hermetic for as much as 2 months for finest freshness. Thaw within the fridge.