Cherry Cheesecake Recipe

Preheat oven to 325°F (165°C). Lightly butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, sugar and salt in a medium bowl. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2-inch up the sides if desired) of the prepared springform pan using the back of a measuring cup or flat-bottomed glass.

Bake crust for 8–10 minutes until set and slightly fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 300°F (150°C) when ready to bake cheesecake.

Bring cream cheese to room temperature and cut into chunks. Place the room-temperature cream cheese into the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium-low speed until very smooth, about 2–3 minutes, scraping down the bowl as needed to avoid lumps.

Add the 1 cup granulated sugar and the salt. Continue beating on medium speed until sugar is incorporated and mixture is smooth, about 1–2 minutes.

Beat in the sour cream and vanilla extract until blended and smooth. Add lemon zest if using.

With the mixer on low, add the eggs one at a time, beating just until each is incorporated. Add the extra yolk and mix briefly. Do not overbeat — minimize air incorporation to prevent cracking.

Add the flour and beat on low just until combined and the batter is smooth. Scrape down the bowl to ensure an even texture.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare a water bath: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, sealing the bottom and sides to prevent water seeping in. Place the wrapped pan in a large roasting pan and pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still slightly trembles when gently shaken. A thermometer inserted near the center should read about 150–155°F (65–68°C).

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking.

Remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan (do not release the springform yet). Place the cheesecake on a wire rack and let cool to room temperature, about 1–1.5 hours.

Cover and refrigerate the cheesecake for at least 8 hours and preferably overnight to fully set and develop flavor.

If using frozen cherries, thaw and drain any excess liquid. In a medium saucepan combine 3 cups cherries, 1/2 cup granulated sugar, 1/4 cup water and 1 tablespoon lemon juice.

Bring the mixture to a simmer over medium heat, stirring occasionally. Cook until cherries begin to soften and release juices, about 6–8 minutes.

In a small bowl, whisk the cornstarch with 1 tablespoon cold water to make a smooth slurry. When cherries are bubbling, slowly whisk the slurry into the saucepan and continue to simmer until mixture thickens, about 1–2 minutes.

Remove from heat and stir in almond extract if using. Taste and adjust sweetness with a little more sugar or lemon juice if needed. Let the topping cool to room temperature; it will thicken further as it cools.

Once the cheesecake has chilled (at least 8 hours), spoon the cherry topping over the cheesecake or arrange cherries decoratively. Refrigerate the assembled cake for 30 minutes to set the topping before serving.

Release the springform pan sides and transfer the cheesecake to a serving plate. If desired, pipe or dollop whipped cream around the edges and garnish with fresh mint leaves.

Slice with a hot, dry knife (wipe clean between cuts for neat slices). Serve chilled. Store leftover cheesecake, covered, in the refrigerator for up to 4 days; cherry topping may be kept separately in an airtight container for up to 5 days.