Go Back
Cherry Cheesecake | ZoëBakes | Photo by Zoë François
Print Recipe Pin Recipe

Cherry Cheesecake

Cherry makes for a wonderful topping to cheesecake, and this version features a sweet and cherry sauce over a classic cream cheese and ricotta cheesecake recipe. The cherry topping is a sweet touch to the light and creamy cheesecake.
Author: Zoë François

Ingredients

Ginger Cookie Crust

  • 1 (5.25 oz) box Anna's ginger cookies or equivalent amount of graham crackers
  • 2 tbsp brown sugar
  • 1/4 cup (1/2 stick) unsalted butter melted
  • pinch salt

Cheesecake

Cherry Topping

  • 24 oz frozen sweet cherries
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1/2 tsp vanilla extract Homemade Vanilla Recipe
  • 1/4 tsp caradamom extract like this
  • 2 tbsp water or sweet white wine
  • 1 tsp lemon juice

Instructions

Crust

  • Preheat oven to 350°F. Lightly grease a 9 x 2-inch cake pan (you can use a springform pan, but you will need to wrap the bottom in foil to bake it in the water-bath) or a 9-inch heart-shaped pan.
  • In a food processor chop up the cookies until powdery. Mix in the sugar, butter and salt. Pour the cookie crumbs into the pan and press them tightly into the bottom of the prepared pan. Bake for about 10 minutes, just until it sets and smells toasty. Allow to cool while you make the batter.

Cheesecake

  • In a stand mixer beat the egg yolks, flour, cornstarch and honey until lightened, about 1 minute. Add the lemon zest, extracts, cream cheese and ricotta to the egg mixture and beat on medium speed until it is smooth and creamy, about 2 minutes.
  • In a separate bowl beat the egg whites and remaining sugar to glossy, stiff peaks. Stir 1/3 the whites into the cheese batter. Fold another 1/3 of the whites into the batter. Gently fold the remaining whites into the batter.
  • Spread the cheesecake batter over the ginger crust and smooth the top. Place the cake pan in large baking dish.
  • Pour hot water into the baking dish so that it goes half way up the side of the cheesecake pan. Carefully place it in the oven and bake for about an hour. If the cake is not done at the end of the hour (you will know by carefully touching the top to see if it feels set up. If it needs more time, reduce the heat to 300°F and bake for another 15 minutes, then check to see if it is done. The speed of the baking will depend on the type of pan you use and how hot the water is when you pour it into the pan. It can take up to 1 1/2 hours. This style cheesecake will crack a bit.
  • Remove the cake from the oven when it is set, but leave it in the water-bath until it has cooled to nearly room temperature. To prevent large cracks in the middle of the cake, run a sharp paring knife around the edge of the cake to separate it from the pan. Once the cake is cooled, place it in the refrigerator for at least 5 hours.

Cherry Cheesecake Topping

  • In a saucepan cook together the cherries, sugar, cornstarch, extracts and water (or wine). Cook over low heat until they come to a boil and the cornstarch turns translucent. Transfer to a bowl and place in the refrigerator to cool and thicken.
  • Remove the cheesecake from the pan by putting the pan over low heat on the stove for several seconds, then run the paring knife around the edge, cover the pan with plastic wrap and invert the pan onto a flat plate. If the cake won't come out easily, quickly remove the plastic and place it over the heat again. It should slip right out. This post demonstrates the method. Once it is out, invert the cake onto the serving platter.
  • Spoon the cooled cherries over the cheesecake and serve or keep in the refrigerator until ready to cut.