This cherry cheesecake recipe offers a delectable treat combining a crisp cookie base, a lusciously smooth cream cheese layer, and a glossy cherry topping. Starting with a crushed cookie foundation enriched with melted butter, this cheesecake is constructed to provide a delightful crunch, leading up to a rich and creamy filling highlighted by fresh cherries. Topped with a luxurious white chocolate and cherry glaze, this dessert isn’t just a feast for the taste buds but also a visual delight.
Why You’ll Love This: The layered textures and flavors make each bite of this cherry cheesecake a comprehensive sensory experience. The buttery base contrasts perfectly with the soft, rich creaminess of the cheese layer, while the cherry glaze adds a tart and sweet note that cuts through the richness. Whether you are a cheesecake aficionado or a casual dessert lover, this recipe promises satisfaction with its balance of flavors and decadent composition.
Perfect Occasion: This cherry cheesecake is perfect for any gathering that calls for a show-stopping dessert. It’s particularly ideal for festive occasions like birthdays, holidays, or family get-togethers, providing a centerpiece that is as delicious as it is beautiful. Serve it at your next dinner party or bring it to a potluck and watch it disappear!
Decoration Tips: To elevate the visual appeal, consider decorating the top with fresh cherries, mint leaves, or a dusting of powdered sugar. For a festive touch, edible gold leaf or silver dragees can be added. The glaze itself should be smooth and shiny, but feel free to swirl in some extra cherry puree for a marbled effect before it sets.
- For the base:
- 300 grams of cookies
- 40-45 grams of butter, melted
- Crush the cookies into fine crumbs and combine with the melted butter. Press the mixture into an 18 cm diameter mold with 6 cm high edges to form the base. Freeze for 10-15 minutes.
- For the cheese layer:
- 500 grams of cream cheese
- 140 grams of heavy cream
- 90 grams of sugar
- 1 whole egg + 1 egg yolk
- 200 grams of cherries, pitted and thawed
- Beat the cream cheese with sugar until smooth. Gradually add the egg and yolk, and finally, the cream, mixing well. Thaw the cherries, drain any excess liquid, sprinkle lightly with 8 grams each of sugar and cornstarch, and place them on the chilled base. Pour the cheese mixture over the cherries. Bake at 110-120 degrees Celsius for 1 hour and 40-50 minutes. Allow to cool in the oven, then at room temperature, and refrigerate for 6-8 hours.
- For the cherry glaze:
- 105 grams of white chocolate
- 2 grams of gelatin
- 6 grams of glucose syrup
- 60 grams of cherry puree
- 105 grams of cream
- Soak the gelatin in cold water. Gently warm the cream and pour it over the chocolate. Warm the cherry puree with glucose syrup, dissolve the gelatin in it, and mix into the chocolate mixture. Blend until smooth using an immersion blender and pour over the chilled cheesecake. Refrigerate for 2 hours to set the glaze.
Enjoy!
