The simplest and best no bake cherry cheesecake recipe from onejive.com
Description
This baked cherry cheesecake recipe is a perfect dessert for any occasion. It is rich and creamy, with a velvety texture that melts in your mouth. The cherry topping adds a burst of sweetness that complements the tangy cheesecake perfectly. This recipe is easy to make and is sure to impress your guests.
Prep Time
Preparation time for this recipe is about 30 minutes.
Cook Time
Cooking time is about 1 hour and 10 minutes.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
For the filling:
4 (8 oz) packages cream cheese, softened
1 1/4 cups sugar
2 teaspoons vanilla extract
4 large eggs, room temperature
1/3 cup heavy whipping cream
For the cherry topping:
2 cups cherries, pitted and halved
1/2 cup sugar
1/4 cup water
1 tablespoon cornstarch
Equipment
9-inch springform pan
Electric mixer
Method
1. Preheat the oven to 325°F. 2. In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture onto the bottom of a 9-inch springform pan. 3. Bake the crust for 10 minutes, then remove from the oven and let cool. 4. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat until well combined. 5. Add the eggs one at a time, mixing well after each addition. 6. Stir in the heavy whipping cream. 7. Pour the mixture over the cooled crust. 8. Bake for 1 hour and 10 minutes, or until the cheesecake is set but still slightly jiggly in the center. 9. Remove from the oven and let cool to room temperature. 10. In a small saucepan, combine the cherries, sugar, and water. Bring to a boil over medium-high heat. 11. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the cornstarch mixture to the cherry mixture and stir until thickened. 12. Let the cherry topping cool to room temperature, then pour over the cheesecake. 13. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
Notes
Make sure all the ingredients for the filling are at room temperature to ensure a smooth and creamy cheesecake. To prevent cracking, do not overbake the cheesecake. It should be set but still slightly jiggly in the center. Let the cheesecake cool to room temperature before adding the cherry topping to prevent it from melting.
Q: Can I use a different fruit topping instead of cherries? A: Yes, you can use any fruit topping of your choice. Q: Can I use a different type of cookie for the crust? A: Yes, you can use any type of cookie crumbs for the crust. Q: Can I make this recipe ahead of time? A: Yes, you can make the cheesecake and cherry topping ahead of time and assemble them before serving.
Recipe Tips
1. To ensure a smooth and creamy cheesecake, make sure all the ingredients are at room temperature before mixing. 2. Do not overbake the cheesecake to prevent cracking. 3. Let the cheesecake cool to room temperature before adding the cherry topping. 4. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.
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