Philadelphia Cherry Cheesecake
A creamy and rich cheesecake topped with fresh cherries, perfect for any celebration.
Servings 12 servings
Calories 350kcal
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs Adds a crunchy, buttery base.
- 1/4 cup sugar Sweetens the crust.
- 1/4 cup unsalted butter, melted Binds the crust together.
Cheesecake Filling
- 3 cups Philadelphia cream cheese, softened Main ingredient for creaminess.
- 1 cup sour cream Adds tangy flavor.
- 1 cup granulated sugar Sweetens the filling.
- 2 teaspoons vanilla extract For flavor.
- 1 tablespoon lemon juice Brightens flavor.
- 4 large eggs Provides light, fluffy texture.
Cherry Topping
- 2 cups fresh cherries, pitted and halved For topping.
- 2 tablespoons cherry juice Enhances cherry flavor.
- 1/4 cup powdered sugar Sweetens the whipped cream topping.
- 1/4 cup heavy whipping cream Adds an airy finish.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and cool completely.
- In a large bowl, beat cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth.
- Add eggs one at a time, mixing well after each addition.
Baking
- Pour the cheesecake mixture over the cooled crust and bake for 50-60 minutes until edges are set and center jiggles slightly.
- Allow cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Cherry Topping
- Combine fresh cherries and cherry juice in a bowl, let sit for 10 minutes.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Spread whipped cream on top of the cheesecake and spoon cherry mixture over it.
Serving
- Serve chilled and enjoy!
Notes
For a lighter option, substitute heavy whipping cream with coconut cream or use Greek yogurt instead of sour cream. Do not skip the chilling step for the best texture.