Cherry Cheesecake Recipe
burnt basque-style buttermilk cheesecake with niagara montmorency cherries and vanilla chantilly
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake
Cherry Topping
Vanilla Chantilly
Method
Cheesecake Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper.
- 2
Blend the Ingredients
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the buttermilk, eggs, vanilla extract, flour, and salt. Mix until well combined.
- 3
Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake for 35-40 minutes, until the top is dark and slightly burnt, but the center is still jiggly.
- 4
Cool and Refrigerate
Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Cherry Topping Preparation
- 5
- 6
Cool the Topping
Remove from heat and let the cherry topping cool to room temperature.
Vanilla Chantilly Preparation
- 7
Whip the Cream
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Serving
- 8
Assemble the Dish
Slice the chilled cheesecake and serve with a generous spoonful of cherry topping and a dollop of vanilla chantilly on top.
