Cherry Cheesecake Recipe
vanilla bean cheesecake, oat crumb, graham crumb, cherry sauce, cherries. Gluten free option
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Ingredients
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Crust
Cheesecake Filling
Cherry Sauce
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine oat flour, graham cracker crumbs, melted butter, brown sugar, and salt. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup to pack it tightly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for 10 minutes. Remove from the oven and let it cool.
Cheesecake Filling
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until fluffy.
- 5
Add Remaining Ingredients
Add sour cream, vanilla bean paste, and eggs one at a time, mixing gently until just combined. Do not overmix.
- 6
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 60 minutes or until the center is set but still jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 7
Cool the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Cherry Sauce
- 8
Prepare Cherry Sauce
In a saucepan over medium heat, combine cherries, granulated sugar, cornstarch, water, and lemon juice. Stir well to combine.
- 9
Cook the Sauce
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until it thickens.
- 10
Cool and Serve
Remove from heat and let the cherry sauce cool. Serve over chilled cheesecake slices.