Experience the perfect blend of creamy and fruity flavors with this Classic Cherry-Topped Cheesecake. The recipe features a rich, smooth cheesecake filling atop a buttery crumb crust, crowned with a luscious cherry topping. Every bite combines the tanginess of the cherries with the velvety texture of the cheesecake, making it an irresistible dessert that’s sure to impress.
Why You’ll Love This:
This cheesecake stands out for its seamless combination of textures and flavors. The crunchy base, made from crushed butter cookies mixed with melted butter, sets the stage for a decadent cream cheese filling, flavored with vanilla and lemon. The cherry topping, with its vibrant color and tangy sweetness, adds a beautiful contrast, both in taste and appearance. It’s a dessert that balances richness and refreshing fruitiness in every slice.
Perfect Occasion:
This cherry-topped cheesecake is ideal for any celebration, be it a birthday, holiday, or just a special family dinner. It’s also a great choice for potlucks and gatherings where you want to bring a dessert that everyone will love. Its elegant appearance and universally appealing flavors make it a hit for any event.
Decoration Tips:
For an extra touch of elegance, you can arrange the cherries in a concentric pattern on top of the cheesecake. A sprinkle of grated lemon zest or a few mint leaves can add a pop of color and a fresh aroma. If you’re serving this at a special occasion, consider a dollop of whipped cream on each slice for an added indulgence.
For the Crust:
- 250g butter cookies, crushed
- 100g butter, melted
For the Cream Cheese Filling:
- 800g cream cheese
- 3 eggs
- 200ml heavy cream
- 220g sugar
- 30g cornstarch
- Zest of one organic lemon or 1 packet lemon sugar
- 1 packet vanilla sugar
For the Cherry Topping:
- 1 jar of cherries
- 2 tablespoons cornstarch
- 3 tablespoons sugar
Preparation:
- Line a 26cm springform pan with parchment paper.
- Mix crushed cookies with melted butter, press into the pan to form the crust, and chill for 15 minutes.
- For the filling, mix cream cheese, heavy cream, sugar, vanilla sugar, and lemon zest. Blend in eggs one at a time, then stir in cornstarch.
- Pour filling over crust, wrap the pan’s edges with foil to prevent leaks, and bake at 180°C (356°F) for 60 minutes. Turn off the oven, open the door slightly, and let the cheesecake rest for 20 more minutes inside.
- Allow the cheesecake to cool to room temperature, then refrigerate for 6-8 hours, preferably overnight.
- For the topping, heat ¾ of the cherry juice in a pot, mix the remaining juice with cornstarch and sugar, add to the pot, and stir until thickened. Fold in the cherries, remove from heat, and let cool.
- Spread the cherry mixture over the cheesecake before serving.
Enjoy this classic cherry-topped cheesecake, a creamy, dreamy dessert that combines the best of sweetness, tanginess, and a delightful crunch!
