Ingredients

  • For Topping:
  • 1 1/2 pounds Stemilt dark-sweet cherries, pitted
  • 2 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/2 cup water
  • For Crust:
  • 24 squares graham crackers
  • 1/2 tsp ground cinnamon
  • 5 tbsp butter, melted
  • For Filling:
  • 2 eight ounce blocks cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 16 ounce container sour cream
  • 1 tsp vanilla extract
  • Zest of one lemon

Fresh sweet cherries top a classic cheesecake recipe with a graham cracker crust to delight your guests during the summertime.

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  • Yield
    10 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Cherries, Summer, Dessert
  • Level
    Moderate

Fresh sweet cherries top a classic cheesecake recipe with a graham cracker crust to delight your guests during the summertime.

Instructions

Prepare the topping by combining the cherries, lemon juice, sugar, cornstarch and water in a large saucepan. Bring to a boil over medium-high heat. Boil for about 2 minutes. Remove from the heat and cool to room temperature before refrigerating.

Butter the bottom and sides of an 8 inch springform pan generously.

In the bowl of a food processor, combine the graham crackers and cinnamon and pulse into fine crumbs. Pour into a medium bowl and add the melted butter. Mix to combine then add the mixture to the bottom of your springform pan. Press the crumbs down using your fingers, covering the bottom evenly. Set the pan down over a large sheet of heavy duty aluminum foil and bring up the sides around the pan. Refrigerate while you prepare the filling.

Preheat your oven to 325 degrees.

In a large bowl, beat the cream cheese with an electric mixer on medium speed for at least 2 minutes until smooth, scraping sides down periodically. Add the eggs, one at a time and beat until combined. Add the sugar and continue to beat for 2 minutes. Add the sour cream, vanilla and lemon zest and beat for another minute until completely combined and smooth.

Pour the batter into the prepared crust. Smooth the top with an offset spatula and place the pan into a large baking dish. Boil about 4 to 6 cups of water. Pour the water into the baking dish surrounding the cheesecake until the water is about halfway up the side of the pan.

Carefully place the baking dish with the cheesecake into the oven. Bake for 45 minutes.
Shut the oven’s heat off and crack the door open at least 6 inches. Allow the cheesecake to cool in the oven for 15 minutes. Remove from the oven and allow it to continue to cool in the pan for another 15 minutes. Remove from the baking pan and refrigerate for at least 4 hours to overnight before serving.

To assemble the cheesecake, run a thin knife or spatula around the edge of the cheesecake. Unlock the springform pan and unmold the cake. Transfer to a serving dish. Top with the cherry topping, either spooning it on or arranging the cherries as you like. Use the remaining topping for serving.

Nutritional Information

Per Serving

  • Calories: 526
  • Fat Content: 34g
  • Protein Content: 8g
  • Carbohydrate Content: 50g
  • Sugar Content: 33g
  • Sodium Content: 354g