The perfect dessert to impress your guests or simply treat yourself, a cherry cream cheese cake is a symphony of sweet and tangy flavors. This blog post will guide you through creating this delectable masterpiece, offering tips and tricks for achieving that perfect bake every time. Let's dive into the recipe and unlock the secrets to baking the ultimate cherry cream cheese cake.
Ingredients for the Crust:
- 1 ½ cups (190g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
Ingredients for the Cherry Filling:
- 1 (15 ounce) can cherry pie filling (or 3 cups fresh cherries pitted and macerated with sugar)
- 2 tablespoons cornstarch
- ¼ cup water
Ingredients for the Cream Cheese Filling:
- 16 ounces (450g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This ensures easy removal once baked.
- Combine dry ingredients: In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter: Pour in the melted butter and mix until evenly moistened. The mixture should resemble wet sand.
- Press into the pan: Press the crumb mixture firmly into the bottom of the prepared springform pan. Create an even layer for a consistent crust.
- Bake for 10-12 minutes, or until lightly golden brown. Keep a close eye on it to prevent burning. Remove and let cool completely.
Making the Cherry Filling:
- Prepare the cherry filling: If using canned pie filling, proceed to the next step. If using fresh cherries, combine them with sugar in a saucepan. Cook over medium heat until softened, about 10 minutes. Mix in cornstarch and water and continue to cook until thickened, about 2 minutes. Allow to cool completely.
- Pour over crust: Evenly spread the cherry filling over the cooled crust.
Making the Cream Cheese Filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step much easier.
- Add eggs one at a time: Beat in the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to prevent lumps.
- Stir in vanilla: Stir in the vanilla extract.
- Pour over cherry filling: Gently pour the cream cheese mixture over the cherry filling.
- Bake: Bake for 50-60 minutes, or until the center is just set. The edges will be firm, but the center might still jiggle slightly.
Cooling and Serving:
- Cool down: Let the cake cool completely in the springform pan before transferring it to a serving plate. This prevents cracking.
- Chill: For best results, chill the cake in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve and enjoy: Garnish with fresh cherries or a dollop of whipped cream before serving.
Tips for the Perfect Cherry Cream Cheese Cake:
- Room temperature ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the cream cheese batter can incorporate too much air, leading to cracks.
- Check for doneness: Use a toothpick inserted into the center; it should come out with a few moist crumbs, not wet batter.
This decadent cherry cream cheese cake is sure to be a hit at any gathering. Remember to share your baking creations on social media using #cherrycheesecake #homemadecake #dessertgoals. Happy baking!
