Why did my cheesecake crack, and how can I prevent it?

Cracks usually happen due to overmixing (which incorporates too much air), sudden temperature changes, or overbaking. To prevent cracks, mix ingredients just until combined, use a water bath, avoid opening the oven door during baking, and cool the cheesecake gradually in the turned-off oven with the door slightly ajar.

Can I use frozen cherries for the topping?

Absolutely! Frozen cherries work perfectly for this recipe and are often more convenient than fresh, especially when cherries aren't in season. Just make sure to thaw and drain them before measuring to ensure your topping has the right consistency.

Can I make this cheesecake without a springform pan?

While a springform pan makes removing and serving the cheesecake much easier, you can use a regular 9-inch cake pan in a pinch. Line it with parchment paper with overhang on the sides to help lift the cheesecake out after it's completely chilled.

Is there a way to make this recipe lighter or reduced fat?

You can substitute part of the cream cheese with Neufchâtel cheese (1/3 less fat cream cheese) and use light sour cream. The texture might be slightly different, but the flavor will still be delicious. Just avoid fat-free products as they often contain additives that can affect the texture and baking properties.

Cherry Cheesecake Recipe

Description

This Cherry Cheesecake features a creamy, smooth filling on a buttery graham cracker crust, topped with a vibrant homemade cherry sauce. It’s the perfect dessert for any special occasion or family gathering, offering incredible flavor and texture in every bite.

Ingredients

Units Scale

Pie Crust

1 1/2 cups graham cracker crumbs
5 tablespoons sugar
6 tablespoons butter, melted

Filling

4 cups cream cheese (softened)
1 cup sour cream
1 1/3 cups sugar
1 teaspoon vanilla extract
4 large eggs, whisked

Cherry Cheesecake Topping

22 oz cherries, pitted and divided
2 tablespoons cornstarch
1 cup sugar

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Instructions

Preheat Oven – Preheat your oven to 150°C (300°F) to prepare for baking the cheesecake so the temperature is stable when the pan goes in.
Prepare Pie Crust – Blend graham cracker crumbs, sugar, and melted butter until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Make Filling – In a large mixing bowl (or stand mixer), beat the cream cheese until completely smooth with no lumps. Add sour cream and sugar, continuing to beat until the mixture is uniform and creamy. Blend in the vanilla extract. Gradually fold in the whisked eggs, one at a time, mixing gently until just combined. Avoid over-mixing to prevent cracks.
Fill and Bake – Pour the cheesecake filling over the prepared crust, spreading evenly. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow it to cool completely at room temperature.
Prepare Cherry Topping – In a food processor, combine about 2/3 of the cherries with the cornstarch. Blend until smooth. Pour the mixture into a small saucepan, add the sugar, and cook over medium heat for 10-15 minutes, stirring, until thickened.
Add Whole Cherries – Remove the saucepan from heat and stir in the remaining chopped cherries. Let the cherry mixture cool completely, stirring periodically to prevent skin from forming.
Top and Serve – Once both the cheesecake and cherry topping are completely cool, spread the cherry topping evenly over the cheesecake. Chill thoroughly before serving for best texture and flavor.

Notes

Store any leftover cheesecake in an airtight container in the refrigerator for 4-5 days.
To freeze, wrap individual slices in foil and store in a freezer-safe bag for 2-3 months. Thaw overnight in the refrigerator before serving.
Ensure cream cheese is at room temperature for a smoother filling.
Use fresh or frozen cherries depending on availability.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 450
Sugar: 33g
Sodium: 350mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 6g
Cholesterol: 130mg