Ridiculously Good Cherry Cheesecake (Baked)

This Baked Cherry Cheesecake is not for the faint-hearted! Using full-fat cream cheese and a substantial amount of creme fraiche, we created the creamiest baked cheesecake there ever was. With a cherry sauce swirl and served with some more juicy cherries on top, this is one of the most delicious cheesecakes we make! The best part is: it’s made with frozen cherries, so you don’t have to wait for the cherry season to enjoy it!

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For All The Cheesecake Lovers Out There

If you tried some of our cheesecake recipes, you know that we like nothing more than a creamy, yet light filling and a buttery rich crust. We love cheesecake so much that we have a recipe for every single occasion: we make Pumpkin Cheesecake and Apple Crumble Cheesecake in autumn, Gingerbread Cheesecake over the holiday season and Honey Cheesecake in late summer. Others, like New York Cheesecake, Biscoff Cheesecake and San Sabastian Cheesecake, we eat all year round!

Today, I’m sharing a recipe for a cheesecake that makes a great blank canvas for any flavours that your heart desires. And then I added the cherry sauce to make it more delicious! The beauty of the cherry sauce in this recipe is that we use frozen ones, making this a wonderful dessert option for special occasions all year round. You can use other berries too: try using frozen blueberries, blackberries, raspberries or forest fruit mix instead.

Ingredients and Substitutes

Simple ingredients, a little bit of patience and lots of cherry sauce are what make a perfect recipe for baked cherry cheesecake! You will need:

For Homemade Cherry Sauce:

• frozen cherries: we love this cheesecake with either sour cherries or sweet black cherries. If you are using sweet cherries, we recommend adding a couple of tablespoons of lemon juice to the compote to balance the flavours.
• caster sugar: also known as superfine sugar. Due to fine grains, it dissolves more quickly than granulated sugar.
• cornflour: also known as corn starch.

For the Crust:

• digestive biscuits: can be replaced with graham crackers.
• dark chocolate: chopped into small chunks. You may also use dark chocolate chips.
• butter: melted unsalted butter.

For the Cheesecake Filling:

• cream cheese: also known as soft cheese in the UK. Make sure it is at room temperature before you use it. Full-fat cream cheese works best in this recipe.
• caster sugar
• creme fraiche: can e replaced with sour cream. Make sure to bring it to room temperature before using it for a smooth cheesecake mixture.
• eggs: room temperature, medium in the UK, large in the US.

Equipment Needed

• Food Processor (optional): makes light work of crushing biscuits into crumbs. But you can do it with the end of a rolling pin in a large bowl.
• Handheld Electric Mixer: or stand mixer filled with a paddle attachment. We prefer a hand mixer for making cheesecake.
• Large Mixing Bowl: sturdy enough to withstand the mixer.
• Rubber spatula
• 18cm (7″) springform cake tin.
• A roasting pan / square baking dish with high rims for the bain-marie.
• A small saucepan and a couple of small/medium bowls.

You will also need a small sheet of parchment paper and a couple of large sheets of foil.

Why Is My Tin Wrapped in Foil?

I cook my cheesecake in a water bath (bain-marie) in order to prevent it from cracking (I know some say it’s a myth, but it is what works for me!). The foil stops the water from sipping into the cheesecake. The water that surrounds your cheesecake creates a moist and steamy atmosphere that keeps the cake from drying out and, therefore, cracking. Here are the main things to know about bain-marie for your cheesecake:

• Use hot water. This will ensure the temperature in your pre-heated oven doesn’t drop too much and the cheesecake will bake at the right temperature from the start.
• Don’t overfill the tray with water, you don’t want it to splash into the cheesecake when it comes to the boiling point in the oven.
• Make sure you wrap your cheesecake tin with foil high enough up the sides and ensure your foil doesn’t tear. You really don’t want any water seeping in (and most springform cake tins aren’t exactly leak-proof). I highly recommend Kirkland Signature Foil (the price may look steep, but it’s 200m of foil!)

How to Make Baked Cherry Cheesecake?

The quantities and timings in this recipe are for an 18cm (7in) cheesecake, that yields 8 smaller portions or 6 large ones. We use a MasterClass 18cm Springform Cake Tin for most of our cakes and cheesecakes. Make your cheesecake a day before you plan to serve it. It benefits from slow cooling and overnight chilling in the fridge.

Step 1: Make Cherry Topping

Add cherries and sugar to a small saucepan on low-medium heat and cook stirring occasionally until juices are released. In the meantime, mix cornflour and water in a small bowl until there are no lumps left. Add this mixture to the cherries and stir to combine. Keep cooking for another 3 minutes, or until the juices start to thicken. Pour the cherry mixture through a fine sieve to separate the cherries from the juices. Cover the cherries and place them in the fridge until serving. Set the juices aside to cool down.

Step 2: Make the Crust

Preheat the oven to 180°C Fan. Grease an 18cm (7in) springform tin with butter and line the bottom with a circle of baking parchment. Wrap good-quality foil on the bottom and up the outside walls of the springform pan.

Place the digestive biscuits in a large mixing bowl and bash them with the end of a rolling pin until you have fine crumbs. Alternatively, use a food processor to blitz the biscuits into crumbs. Add the chopped dark chocolate and mix. Pour in the melted butter and mix until all the biscuit crumbs are coated. Tip the mixture into the prepared tin and press firmly down to form an even base.

Bake in the preheated oven for 7 minutes.

Take the tin out of the oven and leave it to cool down. Reduce the oven temperature to 150°C Fan.

Step 3: Make the Creamy Filling

Using an electric handheld mixer (we love Kenwood) beat the room-temperature cream cheese and sugar on medium speed for about 2-3 minutes until the mixture thickens slightly. Add the creme fraiche and beat again. Make sure to scrape the sides of the bowl midway through to make sure the cream cheese isn’t clinging to the edges. One by one add the eggs in and, using a hand whisk (not electric) gently mix them in just enough to incorporate them into the creamy cheesecake filling.

Place the springform tin in a baking tray with high rims (this will act as a water bath). Pour the cream cheese mixture into the cake tin, on top of your biscuit base. Smooth out the top of the cheesecake using a rubber spatula. Dot the cherry sauce on top and using a knife swirl it around to create a pattern. Pour the leftover sauce into the reserved cherries.

Pour about 1.5-2cm of hot water into the baking tray around the cheesecake (the foil will protect the cheesecake from water seeping in). Place the cheesecake in the oven and bake for 45 minutes at 150°C.

Your cheesecake should be set around the outer edges, but still have a good 7-8 cm wobble in the middle (the middle will cook in the residual heat).

Leave the cheesecake in the closed oven for about 1 hour. Then open the oven door and leave it for another 30 minutes. Take it out and cool it completely at room temperature before transferring it to the fridge to chill for at least 5 hours, but ideally overnight!

Finally, cut it into slices. Serve the reserved cherries on top of your cheesecake.

How To Slice Cheesecake?

• Make sure your cheesecake has had appropriate time to cool and chill in the fridge before slicing it.
• Dip a thin-bladed knife into hot water and hold it in for 15 seconds, wipe it dry on a paper towel and cut slices with a hot knife, wiping it clean and heating it up between slices.
• Apply gentle pressure with the knife making sure to go all the way down to the bottom and through the crust. Don’t move the knife back and forth (like cutting bread).

Recipe FAQs

Storage

Store your cheesecake in the fridge loosely covered with plastic wrap or invested mixing bowl on top. Covering the cherry cheesecake will prevent it from absorbing other odours. The cheesecake will keep for 3-4 days. For best results, store the cherry topping and the cheesecake separately.

How To Freeze Cherry Cheesecake?

This cherry cheesecake freezes beautifully! Once your cheesecake has cooled down, store it in the fridge for at least 6 hours. Then slice it into portions, wrap each in plastic wrap (we recommend two layers to prevent freezer burn) and place them in a freezer-safe airtight container. You may freeze the cherry compote too, but separately from the cheesecake. Defrost the cheesecake and the cherry topping overnight and serve.

Other Cheesecake Recipes

Cheesecake is just a perfect dessert for a family gathering, dinner party or BBQ feast. It is a classic crowd-pleaser that everyone wants seconds of.

If you make this Baked Cherry Cheesecake, let us know what you think in the comments below. Whether you’re looking for a traditional cheesecake or a modern dessert with a twist, here’s some inspiration for your next cheesecake:

• New York Vanilla Cheesecake (recipe coming soon)
• Refined Sugar-Free Burnt Basque Cheesecake
• Apple Crumble Cheesecake

Recipe Card

Cherry Cheesecake (Baked)

This Cherry Cheesecake is not for the faint-hearted! Using full-fat cream cheese and a substantial amount of creme fraiche, we created the creamiest baked cheesecake there ever was. With a cherry sauce swirl and served with some more juicy cherries on top, this is one of the most delicious cheesecakes we make! The best part is: it's made with frozen cherries, so you don't have to wait for the cherry season to enjoy this!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Baking, Dessert

Cuisine American, British

Servings 8 portions

Calories 287 kcal

Equipment

• 18cm (7in) Spring Form Tin
• Handheld Electric Mixer

Ingredients

 

MetricUS Customary

 

1x2x3x

For the Cherries:

• 240 g frozen cherries
• 15 g caster sugar
• 1 tablespoon water
• 2 teaspoon cornflour

For the Crust:

• 120 g digestive biscuits
• 40 g dark chocolate chopped into small chunks
• 60 g butter melted

For the Cheesecake Filling:

• 400 g cream cheese room temperature
• 100 g caster sugar
• 145 g creme fraiche room temperature
• 2 medium eggs room temperature

Instructions

 

Make the Cherry Compote:

• Add cherries and sugar to a small saucepan on low-medium heat and cook stirring occasionally until juices are released.
• In the meantime, mix cornflour and water in a small bowl until there are no lumps left. Add this mixture to the cherries and stir to combine. Keep cooking for another 3 minutes, or until the juices start to thicken.
• Pour the cherry mixture through a fine sieve to separate the cherries from the juices. Cover the cherries and place them in the fridge until serving. Set the juices aside to cool down.

Make the Crust:

• Preheat the oven to 180°C Fan. Grease an 18cm (7in) springform tin with butter and line the bottom with a circle of baking parchment. Wrap foil on the bottom and up the outside walls of the springform pan (photo above).
• Bash the digestive biscuits with the end of a rolling pin in a large mixing bowl to make crumbs. Add the chopped dark chocolate and mix. Pour in the melted butter and mix until all the biscuit crumbs are coated. Tip the mixture into the prepared tin and press firmly down to form an even base.
• Bake in the preheated oven for 7 minutes.
• Take the tin out of the oven and leave to cool down. Reduce the oven temperature to 150°C Fan.

To Make the Filling:

• Using an electric handheld mixer beat the room temperature cream cheese and sugar for about 2-3 minutes until the mixture thickens slightly. Add the creme fraiche and beat again.
• One by one add the eggs in and gently mix them in until just incorporated.
• Place the springform tin in a baking tray with high rims (this will act as a water bath). Tip the cheesecake filling into the cake tin, on top of your biscuit base. Smooth out the top using a spatula. Dot the cherry sauce on top and using a knife swirl it around to create a pattern. Pour the leftover sauce in with the reserved cherries.
• Pour about 1.5-2cm of hot water in the baking tray around the cheesecake (the foil will protect the cheesecake from water seeping in). Place the cheesecake in the oven and bake for 45-50 minutes at 150°C.
• Your cheesecake should be set around the outer edges, but still have a good 7-8 cm wobble in the middle (the middle will cook in the residual heat).
• Leave the cheesecake in the closed oven for about 1 hour. Then open the oven door and leave it for another 30 minutes. Take it out and cool completely at room temperature before transferring to the fridge to chill for at least 5 hours, but ideally overnight!
• To serve, cut the cheesecake into slices and serve with the reserved cherries.

Nutrition

Calories: 287kcalCarbohydrates: 37gProtein: 7gFat: 13gSaturated Fat: 7gTrans Fat: 1gCholesterol: 69mgSodium: 332mgPotassium: 257mgFiber: 1gSugar: 26gVitamin A: 735IUVitamin C: 3mgCalcium: 101mgIron: 2mg

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