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Ingredients
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Cheesecake batter
Cherry purée
Pan prep & finishing
Method
Cheesecake batter
- 1
Preheat and prepare pan
Preheat the oven to 240°C (460°F). Grease a 9-inch springform or straight-sided cake pan with 1 tablespoon butter. Line the pan with a single large piece of parchment paper, pushing it into the sides so it comes above the rim by 4–5 cm; do not trim — the high sides protect the batter and help create the burnt top.
- 2
Soften cream cheese
Ensure the cream cheese is at room temperature for at least 30 minutes so it blends smoothly. Cut into chunks to make mixing easier.
- 3
Beat cream cheese and sugar
In a large bowl or stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese with 300 g granulated sugar on medium speed until very smooth and no lumps remain, about 2–3 minutes. Scrape down the bowl as needed.
- 4
Add eggs
Add the eggs one at a time, beating briefly after each addition until just incorporated. Do not overmix to avoid incorporating too much air.
- 5
Incorporate flour, cream, and vanilla
Add the flour and salt and mix on low speed until combined. With the mixer running on low, slowly stream in the heavy cream, then add the vanilla. Mix until the batter is silky and slightly loose, about 30–45 seconds. Scrape down the bowl and mix briefly to ensure everything is homogenous.
- 6
Strain and pour
For the smoothest texture, pour the batter through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps or air pockets. Pour the batter into the prepared lined pan, smoothing the top slightly with a spatula. Tap the pan gently on the counter to release large air bubbles.
- 7
Bake until deeply browned
Place the pan in the center of the preheated oven. Bake at 240°C (460°F) for 10 minutes, then reduce the temperature to 200°C (390°F) and continue baking for an additional 35–40 minutes, or until the top is deeply golden to dark brown with some blistering and the center still jiggles slightly when the pan is nudged. Total bake time ~45–50 minutes depending on oven — the top should be noticeably well-browned.
- 8
Cool in oven
Turn off the oven, crack the oven door, and let the cake cool inside the oven for 1 hour. This gentle cooling reduces the risk of cracking. After 1 hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack for 2 hours.
- 9
Cherry purée
- 10
Prepare cherries
If using frozen cherries, thaw them completely. Pit the fresh cherries if necessary. Place 450 g cherries, 60 g sugar, 30 ml water, and 1 tablespoon lemon juice in a medium saucepan.
- 11
Cook
Cook over medium heat, stirring occasionally, until the cherries break down and the mixture comes to a gentle simmer, about 8–12 minutes. If the purée is too thin, combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering cherries. Cook for another 1–2 minutes until slightly thickened.
- 12
Blend and cool
Remove the pan from heat. For a smooth purée, use an immersion blender or transfer the mixture to a countertop blender and purée until smooth. Taste and adjust sweetness or lemon as needed. Strain through a fine-mesh sieve if you want an extra-silky sauce. Cool the purée to room temperature, then refrigerate until ready to serve. The purée will thicken slightly as it chills.
Assembly & serving
- 13
Unmold and trim
When the cheesecake is fully chilled, remove it from the refrigerator. Lift it out of the pan using the overhanging parchment and transfer to a serving plate. Trim the parchment if desired for presentation but leave a rustic edge if preferred.
- 14
Serve with cherry purée
Spoon or drizzle the chilled cherry purée over individual slices just before serving — about 1–2 tablespoons purée per slice, or to taste. Optionally dust a small amount of powdered sugar over the purée for contrast.
- 15
Storage
Store leftover cheesecake covered in the refrigerator for up to 4 days. Store cherry purée in an airtight container in the fridge for up to 4 days or freeze for longer storage.
