Sour Cherry Cheesecake
Sour Cherry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon almond extract
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Sour Cherry Topping
- 2 cups frozen sour cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and almond extract. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
⏱️ 5 min
- 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 4
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined.
⏱️ 5 min
- 5
Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix. Stir in the sour cream, vanilla extract, and lemon zest until smooth.
⏱️ 5 min
- 6
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips.
⏱️ 5 min
- 7
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min
- 8
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 240 min
- 9
While the cheesecake chills, prepare the sour cherry topping. In a medium saucepan, combine frozen sour cherries and 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the cherries release their juices and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min
- 10
In a small bowl, whisk together cornstarch and water until smooth. Pour the cornstarch slurry into the simmering cherries, stirring constantly. Cook until the mixture thickens, about 1-2 minutes.
⏱️ 2 min
- 11
Remove from heat and stir in lemon juice and almond extract. Let the cherry topping cool completely before spreading over the chilled cheesecake.
⏱️ 5 min
- 12
Once the cheesecake is thoroughly chilled and the cherry topping is cool, carefully remove the sides of the springform pan. Spread the sour cherry topping evenly over the cheesecake. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sour Cherry Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon almond extract
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Sour Cherry Topping
- 2 cups frozen sour cherries, pitted
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
Instructions
- 1
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and almond extract. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
⏱️ 5 min - 3
Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 4
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar, beating until well combined.
⏱️ 5 min - 5
Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix. Stir in the sour cream, vanilla extract, and lemon zest until smooth.
⏱️ 5 min - 6
Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips.
⏱️ 5 min - 7
Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
⏱️ 60 min - 8
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
⏱️ 240 min - 9
While the cheesecake chills, prepare the sour cherry topping. In a medium saucepan, combine frozen sour cherries and 1/2 cup granulated sugar. Cook over medium heat, stirring occasionally, until the cherries release their juices and the sugar dissolves, about 5-7 minutes.
⏱️ 7 min - 10
In a small bowl, whisk together cornstarch and water until smooth. Pour the cornstarch slurry into the simmering cherries, stirring constantly. Cook until the mixture thickens, about 1-2 minutes.
⏱️ 2 min - 11
Remove from heat and stir in lemon juice and almond extract. Let the cherry topping cool completely before spreading over the chilled cheesecake.
⏱️ 5 min - 12
Once the cheesecake is thoroughly chilled and the cherry topping is cool, carefully remove the sides of the springform pan. Spread the sour cherry topping evenly over the cheesecake. Slice and serve.
⏱️ 5 min