This super-creamy cherry cheesecake is tangy and light, with a sweet cherry topping that makes it special. Fresh in-season cherries are bright and vibrant, but frozen cherries work well too., March 2022


Credit: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall

Recipe Summary

15 mins
13 hrs

Nutrition Profile:





Instructions Checklist
  • To prepare crust: Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray. Stir graham cracker crumbs, melted butter and 2 tablespoons sugar together in a small bowl until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake until lightly browned, 5 to 6 minutes. Let cool completely on a wire rack, about 30 minutes. Wrap the outside of the pan with heavy-duty foil or a double layer of regular foil. Reduce oven temperature to 325°F.

  • To prepare filling: Beat cream cheese and sour cream in a medium bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Gradually add 1 1/2 cups sugar and beat until smooth and combined, about 1 minute. Add eggs, one at a time, beating just until incorporated after each addition, about 1 minute. Beat in flour, lemon juice and vanilla just until combined, about 1 minute. Pour the mixture into the cooled crust. Place the springform pan in a large roasting pan; add hot water to the outer pan to a depth of 1 inch.

  • Bake until the center is slightly jiggly, 1 hour to 1 hour, 15 minutes. Remove from the oven; let stand in the water bath for 10 minutes. Run a sharp knife around the outside edge of the cheesecake. Remove the cake pan from the water bath; cool the cheesecake in the pan on the rack to room temperature, about 3 hours. Cover and refrigerate for at least 8 hours.

  • To prepare topping: Combine cherries, sugar, lemon juice and 3 tablespoons water in a small heavy saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the sugar is dissolved and the cherries release their juices, about 2 minutes. Combine cornstarch and the remaining 1 tablespoon water in a small bowl; stir into the cherry mixture and return to a boil. Reduce heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat and cool completely. Refrigerate for at least 1 hour.

  • To serve: Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture.


9-inch springform pan

To make ahead

Cover and refrigerate cake and topping separately for up to 3 days. Top cake with cherry topping just before serving.

Nutrition Facts

1 slice
283 calories; protein 5g; carbohydrates 38g; dietary fiber 1g; sugars 30g; added sugar 25g; fat 12g; saturated fat 7g; mono fat 1g; cholesterol 82mg; vitamin a iu 721IU; vitamin c 2mg; vitamin d iu 11IU; folate 12mg; vitamin k 1mg; sodium 231mg; calcium 77mg; iron 1mg; magnesium 5mg; phosphorus 37mg; potassium 89mg; niacin equivalents 1mg.