🍒 Creamy Cherry Cheesecake – A Classic Dessert You’ll Love! 🍰

If you’re looking for a dessert that perfectly balances creamy richness with fruity freshness, this Cherry Cheesecake is exactly what you need. With a buttery biscuit base, smooth vanilla-scented cream cheese filling, and a glossy cherry topping, this treat is ideal for special occasions or simply for indulging yourself.

Let’s break it down step by step so you can create this irresistible cheesecake at home.

Ingredients

For the crust:

200 grams of digestive biscuits (graham crackers work well too)

100 grams of melted butter

For the creamy filling:

500 grams of cream cheese (full-fat for best texture)

200 ml of heavy cream (whipping cream)

150 grams of sugar

3 large eggs

1 tablespoon of flour

1 teaspoon of vanilla extract

For the cherry topping:

300 grams of pitted cherries (fresh or frozen)

2 tablespoons of sugar

1 tablespoon of cornstarch

1 tablespoon of cold water

Instructions

1. Prepare the base.
Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until the mixture resembles wet sand. Press it firmly into the base of a springform pan lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for about 10 minutes. This step helps the crust hold its shape and adds a toasty flavor.

2. Make the filling.
In a large mixing bowl, combine the cream cheese, sugar, and flour. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Then stir in the heavy cream and vanilla extract. Pour this luscious mixture over the cooled crust. Tap the pan gently to remove air bubbles.

Bake the cheesecake at 160°C (320°F) for 50 minutes. The center should be slightly jiggly when you shake the pan—don’t worry, it will set as it cools. Let it cool at room temperature, then chill in the fridge for at least 6 hours, preferably overnight, for best results.

3. Prepare the cherry topping.
In a small saucepan, combine the pitted cherries and sugar. In a separate cup, dissolve the cornstarch in water, then add it to the cherries. Cook over medium heat, stirring constantly, until the mixture thickens into a glossy cherry sauce. Allow it to cool completely.

4. Assemble and decorate.
Once the cheesecake is chilled, spread the cherry topping evenly over the surface. For an extra touch, garnish with a few whole cherries. Slice and serve cold.

Nutritional Information (per slice, estimated):

Calories: 390

Protein: 8 g

Carbohydrates: 28 g

Fat: 26 g

This cheesecake is a true showstopper: creamy, flavorful, and bursting with cherry goodness. Whether it’s for a holiday table or a weekend treat, it’s sure to impress! 🍒