This classic cheesecake, topped with a luscious cherry filling and adorned with a whipped white chocolate ganache, is the epitome of indulgence. The buttery, crumbly base provides the perfect foundation for a creamy, smooth cheesecake filling. The rich cherry topping adds a vibrant pop of sweetness with a hint of tartness, while the whipped ganache delivers a velvety, melt-in-your-mouth finish. This dessert is perfect for those who love a balance of textures and flavors, combining the richness of cream cheese with the freshness of cherries and the elegance of white chocolate. Each bite offers a symphony of flavors, making it ideal for special occasions or a luxurious treat.
Why You'll Love This Recipe: You’ll love this cheesecake for its creamy texture, perfectly complemented by the sweet and slightly tangy cherry topping. The buttery cookie base adds a satisfying crunch, while the whipped white chocolate ganache elevates the dessert to new heights. This cheesecake is a showstopper, perfect for impressing guests, but it’s also surprisingly easy to prepare. The combination of simple ingredients results in a dessert that feels both luxurious and homemade. Whether you're an experienced baker or a beginner, this cheesecake will turn out beautifully every time.
Perfect Occasion: This cheesecake is perfect for special celebrations, whether it's a family gathering, a holiday, or a dinner party. The rich, creamy filling paired with the fresh cherry topping makes it an excellent choice for warm weather celebrations, while the addition of white chocolate ganache makes it festive enough for winter holidays. Serve it as a centerpiece dessert for a birthday or any occasion where you want to wow your guests with something decadent and delicious. It’s also a wonderful choice for when you want to treat yourself to something extraordinary.
Decoration Tips: To give your cheesecake a professional finish, you can pipe decorative swirls of the whipped white chocolate ganache around the edges. A few fresh cherries placed strategically on top will add color and visual appeal, while a light dusting of powdered sugar can give it a touch of elegance. If you’re looking for an extra bit of flair, drizzle some melted white or dark chocolate over the top for a beautiful contrast. You can also garnish with mint leaves or thin slices of lemon for a refreshing look that complements the flavors of the cheesecake.
Ingredients for the Crust:
- 180 grams all-purpose flour
- 100 grams cold unsalted butter, cubed
- 2 tablespoons cold water
- 70 grams sugar
- 5 grams baking powder
- 30 grams melted butter for forming the sides of the crust
Instructions for the Crust:
- In a mixing bowl, combine the cubed cold butter, flour, sugar, and baking powder. Using a paddle attachment on a stand mixer or a blender, mix until the ingredients resemble a yellow, sandy texture.
- Gradually add the cold water and mix until the dough forms an elastic mass that holds together like soft clay.
- Roll out the dough and form a base and sides in a baking pan (preferably one lined with parchment paper). Pre-bake the crust for 15 minutes at 180°C (350°F) until it turns a light golden color.
- Once baked, allow the crust to cool to room temperature, then blend it into crumbs. Combine the crumbs with the melted butter and press them firmly into the base and sides of the cheesecake pan. Set aside.
Ingredients for the Cheesecake Filling:
- 750 grams cream cheese (room temperature)
- 150 grams sugar
- 100 grams heavy cream (33-35% fat)
- 3 large eggs (room temperature)
- 30 grams lemon juice
Instructions for the Cheesecake Filling:
- Make sure all the ingredients are at room temperature to ensure smooth blending. In a large bowl or stand mixer with a paddle attachment, combine the cream cheese, sugar, heavy cream, eggs, and lemon juice.
- Mix until the ingredients are completely smooth and no lumps remain. Take care not to overmix, as it could incorporate too much air into the batter.
- Pour the cream cheese mixture over the prepared crust and spread it evenly.
- Bake the cheesecake at 120°C (250°F) for 110 minutes. After baking, leave the cheesecake in the oven with the door slightly ajar to cool slowly, then refrigerate for at least 6 hours to allow the cheesecake to fully set.
Ingredients for the Cherry Topping:
- 150 grams cherries
- 50 grams sugar
- 1 teaspoon cornstarch
Instructions for the Cherry Topping:
- In a small saucepan, combine the cherries, sugar, and cornstarch. Cook the mixture over medium heat, stirring continuously, until the cherries release their juices and the mixture thickens to a jam-like consistency.
- Remove from heat and allow the cherry topping to cool to room temperature before spreading it over the cooled cheesecake.
Ingredients for the Whipped White Chocolate Ganache:
- 250 grams white chocolate
- 100 grams heavy cream (33-35% fat)
- Gelatin (refer to your ganache recipe for exact measurements)
Instructions for the Ganache:
- Melt the white chocolate and allow it to cool to around 30-32°C.
- Whip the cold cream cheese and cold heavy cream together until they form a light and airy texture.
- Slowly add the cooled white chocolate to the cream mixture, whipping constantly to avoid lumps. If the mixture becomes too cool while you are adding the chocolate, it may harden and form pieces, so work quickly.
- Use this whipped ganache to decorate the cheesecake after it has been topped with the cherry filling. Pipe decorative swirls or spread it smoothly over the surface for an elegant finish.
Enjoy this decadent and rich cheesecake, complete with a sweet cherry topping and velvety whipped ganache! Each bite is sure to delight and impress your guests, making this cheesecake a show-stopping dessert.