This is a silky smooth cheesecake topped sky-high with gorgeous red plump cherries. If you are looking for a showstopping dessert – this is it!
Nothing beats a decadent cherry cheesecake. There is just something classic and special about it.
This particular cheesecake recipe is exceptionally smooth and creamy because it’s made mostly with sour cream instead of cream cheese, which makes it unique. It’s also topped with a homemade cherry sauce, instead of canned, which is so much tastier and more satisfying.
Cherries are not in season right now in Ontario, so I used frozen cherries, but I can’t wait to make this again with fresh cherries when the time comes. I used organic sweet dark cherries that I bought from Costco, and it turned out to be absolutely delicious, so I can only imagine how much better and fresher tasting it would be with fresh cherries. I used a pound and a half of cherries in the sauce, which might seem like a lot, but that’s what give this cake its wow factor, so don’t shy away. Dessert is a special treat, so if you are going to do it – do it right.
Little Sweet Baker TV
This cheesecake is perfect for any special occasion. Not only is it beautiful to present, it tastes amazing. Each bite consists of a creamy melt-in-your-mouth custard and juicy cherries bursting with flavor.
Ultimate Cherry Cheesecake
This is a silky smooth cheesecake topped sky-high with gorgeous red plump cherries.
- Prep Time: 15 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 30 minutes
- Yield: 10-12
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Cheesecake
- 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 (750g) sour cream (light or full-fat, not fat-free)
- 2 tsp (10ml) vanilla extract
Cherry Topping
- 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
Instructions
- Preheat oven to 325F.
- Mix the cracker crumbs and melted butter together in a small bowl. Press onto the bottom of a 9″ springform pan.
- In a large bowl, beat the cream cheese and sugar together. Add in the eggs, one at a time, mixing well in between. Blend in the sour cream and vanilla until smooth. Gently pour over crust.
- Bake for 1&1/4 – 1&1/2 hour or until the edges is set and 2-3″ of the center is still wobbly.
- Remove cheesecake from oven and let cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Cherry Topping
- In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract until sauce thickens. Let cool completely. Spoon over cheesecake before serving.
Notes
This cheesecake is best made a day in advance. Leftovers can be stored in the refrigerator for 2-3 days.
**Mar 31st/16 – I made some changes to the recipe based upon repeat of this cheesecake for better results.
Keywords: cherry cheesecake recipe, best cherry cheesecake, cherry sauce recipe
Recipe adapted from Canadian Living.
I will be sharing this at Fiesta Friday #106 hosted by Angie, co-hosted by Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.
Have a great Valentines weekend everyone:)
Leftover Turkey & Biscuit Casserole
Frosted Banana Cookies
Blueberry Buttermilk Muffins
Bakery Style Chocolate Chunk Cookies
Classic Oatmeal Raisin Cookies
Absolutely yummy! I’ve made it twice so far!
I’d share a picture if I could post it.
★★★★★
Aww, thank you Sherri! I really appreciate your kind review:)
Hi Lily,
I’d like to surprise my wife on her bday by making this cheesecake, as it looks absolutely scrumptious. Just a few quick questions:
1. After the cheesecake cools down, how long would you refrigerate it for? I typically leave it min 6 hours to overnight, but trying to make this same day. Haven’t used sour cream before, so not sure if that changes the time.
2. For the cherry topping, how long do you typically heat it for, until the sauce is ready and can be cooled.
Baking is all about exact timing and measurements, so want to make sure I ace this 🙂
Thanks!
Hi John,
I would recommend refrigerating this cheesecake for a minimum of 4 hours. So you could make it the morning and it will be ready to be served by dinner time. As for the cherry sauce, I would heat it until it starts to bubble (about 5-10 minutes) then add in the cornstarch slurry and almond extract, and heat again until it thickens (about 2-3 minutes). I hope that helps. Please feel free to email me back if you have any further questions and I hope the birthday girl enjoys the cheesecake!
Hi Lily,
Thanks for the prompt response. I forgot to ask, is this meant for a 9″ pan?
Thanks!
Yes, a standard 9″ springform pan. Enjoy!
Since cherries are my favourite fruit, I love the mountain of cherries on top of the cheesecake. I made this the other day and me and my husband give it two big thumbs up!
★★★★★
Lighter than most — cheesecake was amazing. No complicated water bath. I made one small addition to the sauce – just added a hint of brandy and let the alcohol evaporate before thickening the saucs. Used the PC Black Sweet frozen cherries. Beautiful, creamy dessert with a homemade topping that puts canned pie filling to shame . Will make again.
★★★★★
Hi Dawn,
The addition of brandy sounds delicious! Thank you for your rave review:)
Hi, I don’t see where there is greek yogurt mentioned in this recipe. Would the greek yogurt be in place of the sour cream??
Yes, you can substitute the sour cream with full fat Greek yogurt. I’ve tried it with both and I found that using sour cream gives it a smoother texture, so I changed the recipe as so. Enjoy and have a lovely day:)
i always thought lemon or lemon zest was in cheesecake?
Hi Marianne,
It’s a matter of personal preference. I like vanilla, but you can add a little lemon and/or lemon zest to it. Hope you enjoy the cheesecake and happy new year!
Hi Lily,
Just a quick question please. Have you ever frozen the left-over? I know you can buy frozen cheesecake.but wondering how this r cope holds out freezing the rest. This ended up being more cheesecake than I think can be eaten in 1-2 sittings. Thanks so much!
Thanks so much! My mother was the best cheesecake -maker (german) in town, She was known for it..lol!
This is finally a recipe I am willing to give a try.
Thanks..making it now. 🙂
Hey Marianne,
I have not frozen this particular cheesecake. However, cheesecakes in general freeze well. So I would go ahead and freeze what’s left if you want to save it for another time. Enjoy and have a wonderful weekend!
A month or so ago, I could not stop thinking about fresh cherries and could not find them anywhere (I live in New Jersey). I couldn’t find frozen ones either but finally found a bag after a few days of searching. I can’t wait to try this with fresh cherries.
Wow Lily!!! This cheesecake looks AMAZING! i NEED it in my life! Love the idea of using greek yogurt too, perfect!
Beautiful! Especially that generous pile of cherries on top. I love all the yoghurt you incorporated into the cheesecake, and it still looks just as rich and dense and luxurious as a full cheese-cheesecake!
WOW, this looks incredible! I’ve never had cheesecake with Greek yogurt in it, but it looks absolutely delightful. The cherries on top are making my mouth water!
Gorgeous, absolutely gorgeous! I want to have a slice of this cake RIGHT NOW!
Thank you for bringing it along to FF – it’s been a highlight of the festivities 🙂
Ginger x
Thanks Ginger and you’re welcome 🙂
OMG! Lily, this cheesecake is calling my name! I really really need this in my life soon. Thanks for sharing this with us at FF!
You’re welcome Andrea, enjoy:)
This is one beautiful cheesecake that looks like it came from a restaurant! Perfect for Valentines Day or any special occasion!
Thanks Julie:) I always appreciate you stopping by.