Classic Cherry Cheesecake Recipe | Foodal (2024)

When I was growing up, holidays and special occasions were always celebrated with my grandma’s famous cheesecake. Some dinner invitations hinged on the fact that a cheesecake would be accompanying us.

Grandma was always very generous, and she would make pastries and pies (including this recipe) for friends and family members “just because.” She also shared her recipe with anyone who asked, so it could live on after she was gone.

I learned from an early age that making this type of dessert is an all-day process. Grandma would start baking in the morning, and we wouldn’t get a chance to sample some cake until late that night, or sometimes not until the next day.

She liked to experiment with her recipe, halving it to make smaller portions, and even using ramekins instead of a larger springform pan for individually-sized servings.

She was not a big fan of toppings, and honestly, her homemade filling could stand on its own. I personally love cherry cheesecake, but then again, I love cherries on anything.

My grandma’s original version did not include a graham cracker crust – this was a later addition after it became popular, and that’s what I have included here.

Canned fruit is called for in the recipe below. But what if you want to use fresh cherries? Be sure to get one of the best cherry pitters for the best results!

You can cook down fresh cherries until they have the consistency of pie filling, in a little water with some sugar and lemon juice, and then proceed with the recipe.

You can also be inspired to create your own unique versions of the original recipe. Love chocolate? The cherry topping would be the perfectaccompaniment to our dairy-free chocolate cheesecake recipe!

After enjoying Grandma’s homemade version and making it myself in my own kitchen, store bought options could never compare. Once you try this recipe, I can almost guarantee that you’ll never buy one from the bakery again.

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Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients for the Crust and Filling

Crush enough graham crackers so you have 1 1/2 cups total. You will need about 10 crackers, or 5 ounces of crumbs. Homemade graham crackers are excellent for this!

I pulsed them in my food processor, but you can also smash them in a resealable bag with a meat mallet or rolling pin.

Melt 1/3 cup unsalted butter for the crust in the microwave, in a microwave-safe bowl. Set aside.

Measure out the remaining ingredients listed for the crust and the filling. Allow all of the dairy products to come to room temperature, if you haven’t already.

Preheat your oven to 350˚F. Line the base of a 10-inch springform pan with parchment paper.

I like to trace the base of my springform pan onto the paper, then cut it out carefully with kitchen shears. This liner will help with easy removal when you’re ready to slice and serve.

Step 2 – Make Crust

Stir together all of the ingredients listed for the crust in a medium-sized bowl.

Press the mixture firmly into the bottom of the prepared pan.

Place in the oven and bake for 9 minutes, until golden brown. Remove from the oven and set aside on a wire rack to cool.

Increase oven temperature to 375˚F.

Step 3 – Make Filling

While you make the filling, put about 6 cups of water on to boil – you’ll need this later.

Place the cream cheese in the bowl of a stand mixer. It’s important to start with room temperature cream cheese, so it will blend smoothly.

Fit your mixer with the paddle attachment and beat on medium speed, until the cream cheese is whipped and fluffy. This will take about 3 to 5 minutes.

Add the sour cream, butter, cornstarch, vanilla extract, lemon juice, and sugar. Beat on medium speed until combined.

One at a time, beat in the eggs on medium speed, until they are fully incorporated.

Cracking the eggs into a separate bowl first is recommended, so you can avoid accidentally adding any shell fragments to the filling mixture!

Step 4 – Bake

Grease the sides of the pan with unsalted butter and pour in the filling.

Double wrap the base of the pan with aluminum foil and place it in the center of a large roasting pan.

This dessert is baked in a water bath, so you’ll need to fill the roasting pan about halfway with boiling water. I used about 6 cups of water to accomplish this.

Be careful not to overfill the pan. The water should not come above the level of the foil, and you do not want to risk having any water reach up over the lip of the pan to ruin your filling.

To avoid spills, you can actually pull out your oven rack, place the roasting pan on top, quickly fill the pan with boiling water, and close the door. It will be heavy!

Otherwise, you can fill first, and carefully place it in the oven.

Bake for 1 hour, until the filling is set but still a little wiggly. The center should no longer be wet.

Step 5 – Chill

Remove the springform pan from the water bath and place it on a wire rack on the counter. Cool for 3 hours before transferring to the refrigerator to chill for 6 hours.

Step 6 – Make the Topping

Measure out all of the ingredients listed for the cherry topping.

Drain the cherries and reserve the juice. Set the fruit aside in a small bowl.

Add the cherry juice, sugar, and cornstarch to a medium-sized saucepan over medium-high heat. Bring to a boil.

Cook for 2 more minutes, stirring occasionally, until thickened. Remove from the heat and stir in the lemon juice and cherries.

Spread the cherry topping over the cheesecake.

Step 7 – Chill and Serve

Chill for at least 2 hours. Unmold from the springform pan and serve.