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Creamy Cherry Cheesecake

A delightful dessert combining a crisp graham cracker base with a smooth cream cheese filling and a vibrant cherry topping, perfect for sharing on cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 250 g graham crackers Crushed into powder
  • 100 g melted butter
Filling
  • 400 g cream cheese Room temperature
  • 200 g sugar
  • 1 teaspoon vanilla extract
  • 240 ml heavy cream Whipped until soft peaks
Cherry Topping
  • 400 g cherries in syrup
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 pinch salt

Method
 

Preparation of Crust
  1. Crush the graham crackers in a food processor until they become a powder.
  2. Mix the cracker powder with the melted butter and press the mixture into the bottom of a mold to form the base.
  3. Bake at 180°C for 10 minutes and let cool completely.
Preparation of Filling
  1. In a large bowl, combine the cream cheese, sugar, and vanilla extract.
  2. Beat with an electric mixer until the mixture is smooth and creamy.
  3. In another bowl, beat the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Preparation of Cherry Topping
  1. In a saucepan, heat the cherries in syrup over medium heat.
  2. Mix the cornstarch with the lemon juice and add it to the cherries.
  3. Cook over low heat, stirring constantly, until it thickens. Remove from heat and let cool slightly.
Assembly
  1. Pour the cream cheese mixture over the cooled cracker base, smoothing the surface with a spatula.
  2. Place the cherry mixture on top, covering the entire surface.
  3. Place the tart in the refrigerator and let it chill for at least 4 hours to set.
Serving
  1. Slice with a thin, hot knife for clean edges.
  2. Serve slightly chilled, garnished with fresh cherries or a little whipped cream.

Notes

Wrap the chilled cheesecake loosely with plastic wrap or keep it in an airtight container and refrigerate for up to 4 days. For longer keeping, freeze individual slices wrapped well; thaw overnight in the refrigerator before serving to preserve texture.