Classic Cherry Topped Cheesecake Recipes

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.

CLASSIC BAKED CHERRY CHEESECAKE

Steps:

• Preheat oven to 325° F

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.

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.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.

CLASSIC NEW YORK STYLE CHERRY CHEESECAKE

Steps:

• FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
• FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don't overmix the batter).
• Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
• After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.
• MAKES 12-16 SLICES (depending on how thick you slice them).