Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (165°C).
- Mix the Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into the Pan: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup to smooth and compact the crust.
- Bake the Crust: Bake for 8–10 minutes until the edges are lightly golden. Remove and let it cool.
Step 2: Make the Cheesecake Filling
- Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
- Add the Eggs: One at a time, add the eggs, mixing on low speed after each addition until just incorporated. Avoid over-mixing to prevent cracks.
- Add Sour Cream, Vanilla, and Lemon Juice: Add the sour cream, vanilla extract, and optional lemon juice. Mix on low speed until smooth and creamy.
- Pour Over the Crust: Pour the filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Prepare a Water Bath: Place the springform pan inside a larger baking pan and pour hot water into the outer pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks and ensures even baking.
- Bake: Bake at 325°F (165°C) for 60–70 minutes. The cheesecake should be set around the edges with a slight jiggle in the center.
- Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Remove the cheesecake from the oven, let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
Step 4: Add the Cherry Topping
- Top with Cherries: Once the cheesecake has chilled completely, spread the cherry pie filling evenly over the top.
- Garnish (Optional): For a decorative touch, add whipped cream or fresh cherries around the edges of the cheesecake.
Tips for the Perfect Cherry Cheesecake
- Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Avoid Over-Mixing: Mix just until ingredients are incorporated to prevent air bubbles that can cause cracks.
- Water Bath: A water bath is key to achieving a creamy texture without cracks.
Serving and Storing
Serving: For clean slices, use a sharp knife dipped in hot water, wiping between each slice. Serve with a dollop of whipped cream or fresh cherries if desired.
Storing: Cover and refrigerate leftover cheesecake for up to 5 days, or freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 3 months.
Final Thoughts
This Cherry Cheesecake is a deliciously creamy dessert with a vibrant cherry topping that’s sure to be the centerpiece of any meal. It’s easy to make yet elegant enough to impress. Serve it up and let your friends and family savor each delectable bite!