Description
This Cherry Cheesecake features a rich and creamy vanilla cheesecake baked atop a crunchy biscoff cookie crust, finished with a luscious homemade sweet cherry topping made from fresh black cherries, sugar, lemon, and cornstarch. Perfectly balanced between sweet and tangy, this cheesecake is a delightful dessert ideal for special occasions or whenever you crave a decadent treat.
Ingredients
Scale
Crust
- 248 grams biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter, melted
Cheesecake Filling
- 681 grams cream cheese, softened
- 200 grams granulated sugar
- 170 grams sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs, room temperature
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon, juiced
- 5 grams cornstarch
Instructions
- Prepare the crust: Crush biscoff cookies finely and mix them with 25 grams of granulated sugar and melted salted butter until evenly combined. Press this mixture firmly into the base of a springform pan to create an even crust layer. Refrigerate to set while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth. Gradually add 200 grams sugar, and mix well. Incorporate sour cream, vanilla extract, and sea salt, mixing until well combined. Add eggs one at a time, stirring gently after each addition until the mixture is smooth and creamy.
- Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula for an even surface. Bake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to prevent cracking. Then remove and cool completely at room temperature.
- Prepare the cherry topping: While the cheesecake cools, pit and halve the fresh black cherries. In a saucepan, combine cherries, 25 grams sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, approximately 5-7 minutes. Let the topping cool.
- Assemble the cheesecake: Once the cheesecake is completely cooled, spread the cherry topping evenly over the surface. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors before serving.
- Serve: Release the cheesecake from the springform pan, slice into 16 pieces, and serve chilled. Enjoy the rich creamy texture combined with the sweet and tangy cherry topping.
Notes
- This cheesecake can be adapted to different pan sizes by adjusting ingredient quantities proportionally.
- Use room temperature ingredients for best mixing and texture results.
- Allow cheesecake to chill thoroughly before slicing to avoid cracking.
- The cherry topping can be made with frozen cherries if fresh are unavailable; just adjust cooking time slightly.
Nutrition
- Serving Size: 1 slice (approximately 125 grams)
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 475 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 57 mg
