Cherry Cheesecake



  • 1 1/2 cups finely ground graham crackers
  • 5 tbsp unsalted butter, melted
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 5 (8 oz) packages cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tbsp all-purpose flour
  • Finely grated zest of 1 orange
  • Finely grated zest of 1 lemon
  • 5 large eggs
  • 2 large egg yolks
  • 1/2 tsp vanilla

A summer cherry cheesecake recipe with fresh Stemilt cherries for a rich dessert that everyone loves.

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  • Yield
    8-10 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
    European, American
  • In Category
  • Level


  1. Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24 centimeter spring form pan. Fill right away or chill up to 2 hours.
  2. Preheat oven to 550 degrees.
  3. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth.
  4. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
  5. Put springform pan with crust in a shallow baking pan.
  6. Pour filling into crust (spring form will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes or until puffed.
  7. Reduce temperature to 200 degrees and continue baking until cake is mostly firm (center will be slightly wobbly when pan is gently shaken), about 1 hour more.
  8. Run a knife around top edge of cake to loosen and cool completely in spring form pan on a rack.
  9. Chill cake, loosely covered, at least 6 hours.
  10. Remove side of pan and transfer cake to a plate.
  11. Top with fresh Stemilt cherries.
  12. Bring to room temperature before serving.

Nutritional Information

Per Serving

  • Calories: 904
  • Fat Content: 57.4g
  • Cholesterol Content: 306mg
  • Sodium Content: 668mg
  • Carbohydrate Content: 87.6g
  • Fiber Content: 1.5g
  • Sugar Content: 65g
  • Protein Content: 15.9g