Cherry Cheesecake Recipe
This is my go-to vanilla cheesecake recipe baked in a biscoff crust and topped with the best homemade, sweet cherry pie topping. It can be adjusted to fit different size pans.
Ingredients
Biscoff Crust
- 8 oz (1 pack/32 cookies) biscoff cookies
- 2 Tbsp (25g) granulated sugar
- 1/2 cup (8 Tbsp/ 113g) salted butter melted
Cheesecake Filling
- 24 oz (3 bricks) cream cheese softened
- 1 cup (200g) granulated sugar
- 3/4 cup (170g) sour cream room temperature
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs room temperature
Cherry Topping
- 1/2 lb fresh black cherries
- 2 Tbsp (25g) granulated sugar
- 1 large lemon juice (about 2-3 Tbsp)
- 1/2 Tbsp (5g) cornstarch
Instructions
Biscoff Crust
- Preheat the oven to 350F (180C) and grease and line an 8 inch pan with baking spray and parchment paper.*
- Place the Lotus Biscoff cookies in the bowl of your food processor and turn it to full speed, until the cookies are finely ground.8 oz (1 pack/32 cookies) biscoff cookies
- Add the sugar and the melted butter and pulse until the butter looks evenly distributed.2 Tbsp (25g) granulated sugar, 1/2 cup (8 Tbsp/ 113g) salted butter
- Dump the crumbs into the prepared pan and use a 1/2 cup measuring cup to press it down evenly, coming up on the edges.
- Bake the crust for 5-10 minutes, while you prepare the filling.
Cheesecake Filling
- It's important that everything is softened to room temperature. If you need to, place the cream cheese (with the packaging) and the eggs in a bowl of hot water for 5-10 minutes and microwave the sour cream for 10-20 seconds.
- Place the cream cheese in the bowl of your stand mixer, fitted with the paddle attachment (or a large bowl with a hand mixer). Turn the mixer to low speed and stream in the sugar.24 oz (3 bricks) cream cheese, 1 cup (200g) granulated sugar
- Mix for 1-2 minutes, scraping the edge of the bowl every so often to make sure the mixture is smooth and there are no chunks of cream cheese left.
- Add the sour cream and vanilla and salt and mix at low speed, until they're fully combined.3/4 cup (170g) sour cream, 1 tablespoon pure vanilla extract, 1/4 teaspoon fine sea salt
- With the mixer still at low speed, add the first egg and mix just until it's combined. Then add the second egg and then the third. Scrape the edge of the bowl well and give it one more good mix. Make sure to get smooth out any visible chunks and don't increase the speed so you don't incorporate air.3 large eggs
- Reduce the oven to 300F (148C) conventional (no fan) when you remove the crust.
- Fold the batter a few times before pouring it over the crust. Place the cheesecake on the bottom rack of the oven and place another pan full of hot water next to it.
- Bake for about 60 minutes, until the edges of the cheesecake are set but the center is still jiggly.
- Turn the oven off and pull out the cheesecake just slightly so you can reach it. Run a knife around the edge of the cheesecake so it can release from the pan and prevent cracking as it cools.
- Put the cheesecake back in the oven and leave the door halfway open for 20 minutes.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate for at least 4-6 hours.
Cherry Topping
- Pit the cherries with a cherry pitter and leave them whole (if you don't have one, you can cut them in half and remove the pits).1/2 lb fresh black cherries
- Toss the cherries with the sugar and lemon juice in a small pot and cook over medium-low heat for about five minutes, until the cherries feel a little softer.2 Tbsp (25g) granulated sugar, 1 large lemon
- Add the cornstarch and continue cooking over medium-low heat for another few minutes while stirring continuously.1/2 Tbsp (5g) cornstarch
- Once the sauce thickens (you'll notice after a couple of minutes), remove from the heat. Stir for another few seconds and pour into a heat safe jar or bowl. Allow to cool completely to room temperature.
- Spread on top of cooled cheesecake and keep refrigerated.
Notes
*if you're using a springform pan, remove the sides, place the parchment on the bottom of the pan, leaving an overhang, and then clip the sides back to the bottom of the pan.
*if you're using a regular cake pan, I recommend using these precut parchment liners with an overhang. If not, then just line it with a regular sheet of parchment, leaving an overhang so you can easily remove it from the pan.
- For a 6 inch cheesecake, use ⅓ of the recipe and bake 30 minutes, rest 10.
- For a shorter (average height) 8 inch cheesecake, reduce the recipe by ⅓ and bake for 40-45 minutes, resting for 15 minutes.
- For a shorter 9 inch cheesecake, use the same amount and bake for about 50-55 minutes, rest for 20 minutes.
- For a tall 9 inch cake, increase the recipe by 25% and bake 70-75 minutes, rest 20.
- For a slightly shorter 10 inch cake, increase the recipe by 25% and bake 60-65 minutes, rest 20.
Nutrition
Serving: 1gCalories: 234kcalCarbohydrates: 26gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 57mgSodium: 475mgPotassium: 220mgFiber: 1gSugar: 16gVitamin A: 494IUVitamin C: 2mgCalcium: 180mgIron: 1mg
Tried this recipe?Let us know how it was!