Best 12 Fresh Cherry Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to crafting the perfect fresh cherry cheesecake, there's a delicate balance between achieving a luscious texture, a delightful tang, and a burst of sweet cherry flavor. Navigating the realm of recipes can be overwhelming, but fear not! This comprehensive guide will take you on a culinary journey, uncovering the secrets to creating a cheesecake that will tantalize taste buds and leave you craving more. From selecting the ripest cherries to mastering the art of a creamy filling, we'll provide you with all the essential tips and tricks to ensure your cheesecake is an unforgettable experience. Whether you're a seasoned baker or just starting your dessert-making adventures, this guide will equip you with the knowledge to create a fresh cherry cheesecake that will steal the show at any gathering.

Here are our top 12 tried and tested recipes!

CLASSIC CHERRY CHEESECAKE RECIPE



Classic Cherry Cheesecake Recipe image

Creamy cherry cheesecake with homemade cherry topping

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 18

8 ounces graham crackers (crushed)
4 ounces unsalted butter (melted)
4 ounces granulated sugar
48 ounces cream cheese (softened to room temperature)
13 ounces granulated sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
3 ounces heavy cream (room temperature )
3 ounces sour cream (room temperature)
6 large eggs (warmed to room temperature )
32 ounces fresh red cherries (pitted)
8 ounces granulated sugar
8 ounces water
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
5 Tablespoons ClearJel (or 3 Tablespoons Cornstarch)
2 ounces cool water
1/4 teaspoon salt

Steps:

  • Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

Nutrition Facts : ServingSize 1 serving, Calories 635 kcal, Carbohydrate 59 g, Protein 9 g, Fat 41 g, SaturatedFat 23 g, Cholesterol 198 mg, Sodium 478 mg, Fiber 1 g, Sugar 51 g

FRESH CHERRY CHEESECAKE



Fresh Cherry Cheesecake image

Creamy and luscious with the flavor notes of fresh cherries, pistachio, and lemon running throughout, this fresh cherry cheesecake never disappoints.

Provided by Meg van der Kruik

Categories     Dessert

Number Of Ingredients 20

4 cups fresh cherries stems removed (pitted and halved)
1/2 cup water
2/3 cup sugar
Juice from one lemon
3 tablespoons cornstarch
1 1/4 tablespoons butter (melted, divided)
1 1/4 cup raw pistachios
9 graham crackers (about 1 sleeve)
pinch coarse kosher salt
4 (8-ounce) cream cheese packages cream cheese (softened to room temperature)
1/4 teaspoon vanilla extract
zest of 1 lemon (divided)
1 1/4 cups sugar
1 cup fresh cherry sauce (recipe follows)
4 eggs
3 tablespoons all purpose flour (regular and gluten free flour both work in this recipe.)
2 cups fresh cherries ( pitted and halved)
1 1/2 tablespoons sugar
zest and juice of 1 lemon (divided)
1/3 cup fresh cherry sauce (recipe follows, plus more for serving)

Steps:

  • Add the halved, pitted cherries to a saucepan, stir in the water, sugar, lemon juice, and cornstarch. Bring the mixture just to a boil over medium heat, as soon as you see the first bubbles form and start to pop, reduce the heat to a low simmer and cook for 10 minutes, stirring frequently. Using the back of the spoon to break up the cherries as it cooks.
  • Once thickened remove the cherry sauce from the heat and let it cool to room temperature. Blend until smooth. The filling can be made up to 3 days in advance and stored in the refrigerator until you are ready to make the cheesecake
  • Preheat the oven to 350°F and brush the walls and the base of a 9-inch springform pan with 1/4 tablespoon of the melted butter.
  • Add the pistachios to the bowl of a food processor and pulse 10-12 times until coarse crumbs are formed. Remove 1/4 cup of the pistachio crumbs and set aside.
  • Add the graham crackers to the food processor and process until the mixture has reached the consistency of fine crumbs. Slowly stream in the remianing melted butter with the food processor running. Stop to scrape sides if necessary, set aside.
  • Sprinkle the reserved 1/4 cup pistachio crumbs into the prepared pan. Tilt and roll the pan until the sides of the springform pan are coated in pistachio crumbs. Press the mixture in the food processor into the bottom of the pan to form the crust.
  • Bake for 10 minutes. Remove from the oven and cool completley while preparing the filling.
  • In the bowl of a stand mixer add the softened cream cheese, vanilla, lemon zest, and sugar. Beat until light and fluffy, about 2 to 3 minutes.
  • Add the cherry sauce and beat until incorporated.
  • Beat in the eggs, 1 at a time, then add the flour. Beat until incorporated. Pour the filling onto the crust in the prepared pan and smooth the top.
  • Place the filled springform pan inside of the 8x8 baking dish and place both pans in the oven. Before closing the oven door, carefully fill the pan 1/3 of the way up the sides of the springform pan with very hot water.
  • Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
  • Remove the cake from the oven and let it cool completely on a wire rack.
  • Once cooled, use a pairing knife to loosen the sides the cheesecake from the pan. Chill the cheesecake for at least 4 hours before decorating to serve.
  • Combine the cherry halves, sugar and lemon juice in a bowl. Stir to combine then set aside to macerate.
  • Pour the fresh cherry sauce over the top and spread to the edges.
  • Arrange the macerated cherries around the edges. Sprinkle the lemon zest around the outside edge. Serve immediatley. Store any leftovers in the refridgerator.

THE BEST CHERRY CHEESECAKE



The BEST Cherry Cheesecake image

This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.

Provided by Lily Ernst

Categories     dessert

Time 1h30m

Number Of Ingredients 12

1&1/4 cup (145g) honey graham cracker crumbs
3 tbsp (45g) melted butter
2-250g pkg cream cheese, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
3 cups (750ml) sour cream (full-fat or light, not fat-free)
2 tsp (10ml) vanilla extract
5 cups (1&1/2 lbs) frozen pitted cherries
1/2 cup (100g) granulated sugar
1/4 (60ml) cup water
1 tbsp (15ml) cornstarch
1 tsp (5mL) almond extract

Steps:

  • Preheat oven to 325F and grease the sides of a 9″ springform pan.
  • Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
  • Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
  • Add in the eggs, one at a time, mixing well in between on low speed.
  • Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
  • Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
  • Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

Nutrition Facts : Calories 353 calories, Sugar 32 g, Sodium 427.9 mg, Fat 13.6 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 1.7 g, Protein 13.4 g, Cholesterol 79.3 mg

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs
2 tablespoons sugar
3/4 stick soft unsalted butter
10 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup heavy cream
1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit)

Steps:

  • Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
  • Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
  • Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
  • Lightly whip the cream, and then fold it into the cream cheese mixture.
  • Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
  • When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

EASY CHERRY CHEESECAKE



Easy Cherry Cheesecake image

This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.

Provided by beckas

Categories     Cheesecake

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

1 prepared graham cracker crust (I use Keebler)
2 (8 ounce) packages cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 can cherry pie filling (I use Comstock)

Steps:

  • Preheat oven to 350 degrees.
  • Place the cream cheese in a bowl in the microwave.
  • Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
  • Add sugar to cream cheese and beat it with an electric mixer until smooth.
  • Add eggs and vanilla and blend until smooth.
  • Pour into ready made crust.
  • Bake at 350 degrees for 25 to 30 minutes.
  • Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
  • Let cool.
  • Top with cherry pie filling and chill.

Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5

FRESH CHERRY CAKE



Fresh Cherry Cake image

A white cake made with fresh cherries and cherry juice. My wife's favorite!

Provided by sonomo

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar, divided
½ cup butter, softened
1 cup milk
1 teaspoon vanilla extract
4 cups halved and pitted cherries
1 ¼ cups cherry juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
  • Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g

CREAMY CHERRY CHEESECAKE



Creamy Cherry Cheesecake image

The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10 servings.

Number Of Ingredients 19

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
SOUR CREAM TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
CHERRY TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
1 can (14-1/2 ounces) pitted tart cherries
1 teaspoon lemon juice
Few drops red food coloring

Steps:

  • In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

Nutrition Facts :

FRESH CHERRY CHEESECAKE



Fresh Cherry Cheesecake image

Make and share this Fresh Cherry Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/4 cups butter cookie crumbs
3 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup small curd cottage cheese, drained if necessary
1 cup sour cream
1/2 cup all-purpose flour
10 ounces sweetened condensed milk
3 eggs
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
1 teaspoon almond extract
1 cup fresh cherries, pitted
1/2 cup whipping cream
2 tablespoons sugar
1/4 teaspoon almond extract
12 cherries

Steps:

  • Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
  • Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
  • Mix in sweetened condensed milk.
  • Add eggs, one at a time, beating after each addition.
  • Add lemon juice, vanilla and almond extract.
  • Fold in cherries.
  • Pour batter over frozen crust.
  • Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool for 2 hours.
  • Cover and refrigerate for 6 hours before decorating and serving.
  • Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
  • With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
  • Add almond extract and stir to incorporate.
  • Ice top of cake or pipe rosettes around top of cake, if desired.
  • Top with cherries.

CHERRY CHEESECAKE



Cherry Cheesecake image

This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!

Provided by L. J. Bryan

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h30m

Yield 12

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

Steps:

  • Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
  • Pour cherry pie filling on top of pie. Serve.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g

SIMPLE CHERRY CHEESECAKE RECIPE BY TASTY



Simple Cherry Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, sugar, salt, melted butter, cream cheese, powdered sugar, cool whip, vanilla, lemon juice, cherry pie filling

Provided by Alli Fullmer

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

9 graham crackers
2 tablespoons sugar
¼ teaspoon salt
8 tablespoons melted butter
16 oz cream cheese
1 cup powdered sugar
8 oz cool whip
1 teaspoon vanilla
1 teaspoon lemon juice
1 can cherry pie filling

Steps:

  • Crush graham crackers in a food processor and add sugar, salt and melted butter.
  • Spray a springform pan and press crust in, patting down until flat. Freeze until cool.
  • Cream together cream cheese, powdered sugar and lemon juice. Fold in cool whip.
  • Remove crust from freezer and fill with cream cheese mixture. Top with cherry filling, spread out.
  • Freeze overnight, then serve.

Nutrition Facts : Calories 563 calories, Carbohydrate 52 grams, Fat 38 grams, Fiber 0 grams, Protein 4 grams, Sugar 44 grams

CLASSIC CHERRY-TOPPED CHEESECAKE



Classic Cherry-Topped Cheesecake image

Whip up a delicious sweet and tart Classic Cherry-Topped Cheesecake from My Food and Family. This cheesecake has a tasty cherry topping that can't be beat. You can even customize slices for each guest if they prefer a plain cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h45m

Yield 16 servings

Number Of Ingredients 8

1-1/2 cups graham cracker crumbs
1-1/4 cups plus 3 Tbsp. sugar, divided
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs
1 pkg. (10 oz.) frozen sweet cherries
1 Tbsp. lemon juice

Steps:

  • Heat oven to 325°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
  • Spoon cherry topping over cheesecake before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6937 g, Sugar 0 g, Protein 6 g

CHERRY CHEESECAKE



Cherry Cheesecake image

When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

11 ounces cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 shortbread crust (9 inches) or graham cracker crust (9 inches)
1 can (21 ounces) cherry pie filling

Steps:

  • In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.

Nutrition Facts : Calories 464 calories, Fat 24g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 250mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

  • Use fresh cherries for the best flavor. If you can't find fresh cherries, you can use frozen cherries that have been thawed and drained.
  • Make sure the cream cheese is at room temperature before you start making the cheesecake. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
  • Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it set properly.
  • Serve the cheesecake with your favorite toppings, such as fresh cherries, whipped cream, or ice cream.

Conclusion:

Cherry cheesecake is a delicious and classic dessert that is perfect for any occasion. With its creamy cheesecake filling, sweet cherry topping, and graham cracker crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cherry cheesecake recipe a try.

Related Topics