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Cherry Crumble Cheesecake Recipe

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★★★★★

4.5 from 132 reviews

This Cherry Crumble Cheesecake combines a buttery cookie crust with a luscious cream cheese filling, topped with fresh cherries and a delightful crumbly topping. Baked in a water bath for a smooth and creamy texture, this dessert is perfect for special occasions or a decadent treat.

Ingredients

Scale

COOKIE CRUST:

  • 250 g digestive or graham crackers
  • 2 tablespoons granulated sugar
  • 75 g butter

CHERRIES:

  • 300 g fresh pitted cherries (about 350 g with pits)
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons lemon juice

CRUMBLE:

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter, room temperature

CHEESECAKE:

  • 800 g cream cheese, full fat, room temperature
  • 250 g granulated sugar
  • 200 g sour cream (14-18%), room temperature
  • 1 ½ tablespoons cornstarch
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 4 large eggs

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 160ºC (325ºF) conventional oven. Line a 23 cm (9-inch) springform pan with parchment paper at the bottom.
  2. Make Cookie Crust: In a food processor, blend the digestive or graham crackers with granulated sugar until fine crumbs form. Melt the butter and add it to the processor, blending until combined.
  3. Form and Bake Crust: Press the cookie crumb mixture firmly into the base and up the sides of the springform pan using the bottom of a glass. Bake for 10 minutes, then let cool until just touchable. Keep the oven on.
  4. Prepare Cherry Topping: Halve and pit the cherries. In a small bowl, combine cherries, granulated sugar, flour, and lemon juice until no dry flour remains. Set aside.
  5. Prepare Crumble Topping: In another bowl, mix the flour and dark brown sugar. Add room temperature butter and mix with a fork until crumbly and fully combined. Set aside.
  6. Mix Cream Cheese: Using a hand mixer or stand mixer with a paddle attachment, beat the cream cheese for 1 minute on low speed. Add granulated sugar and continue mixing for another minute, scraping the bowl sides as needed.
  7. Add Sour Cream Mixture: In a small bowl, whisk together sour cream and cornstarch until smooth. Add to the cream cheese mixture along with almond and vanilla extracts. Mix on low speed until combined.
  8. Add Eggs: Add eggs two at a time, mixing on low speed until just combined after each addition. Scrape down the bowl sides and mix once more to fully incorporate ingredients.
  9. Assemble Cheesecake: Pour the batter into the springform pan over the baked crust. Evenly distribute the cherry mixture on top, then sprinkle the crumble topping over the cherries.
  10. Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10 inch) cake pan. Put that cake pan into a larger roasting pan and fill with hot water to reach two-thirds up the sides of the cake pan. This prevents water from leaking into the crust.
  11. Alternative Water Bath Seal: If not using the roasting pan, tightly wrap the springform pan with a triple layer of aluminum foil to protect against water leakage before placing in water bath.
  12. Bake Cheesecake: Bake for 1 hour and 25-35 minutes at 160ºC (325ºF) until the edges are set but the center is still slightly wobbly.
  13. Cool in Oven: Turn off the oven and slightly open the door. Leave the cheesecake inside to cool for 1 hour slowly.
  14. Remove from Water Bath: Take the springform pan out of the water bath and remove any foil if used. Transfer the cheesecake to a wire rack and let cool to room temperature for about 1 hour.
  15. Chill Cheesecake: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set before serving.

Notes

  • Make sure the cream cheese and sour cream are at room temperature for a smoother batter without lumps.
  • Press the crust firmly and evenly to avoid crumbling when sliced.
  • Baking in a water bath prevents cracks and ensures a creamy texture.
  • Use fresh cherries if possible for best flavor; frozen can be used but drain excess liquid.
  • The cheesecake is best prepared a day ahead to enhance flavor and texture.
  • If aluminum foil is used, ensure it is tightly wrapped to avoid water seeping into the pan.
  • Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes that could cause cracking.

Keywords: Cherry Crumble Cheesecake, cheesecake recipe, cherry cheesecake, crumble topping, baked cheesecake, dessert, springform pan cheesecake

Find it online: https://mjrecipe.com/cherry-crumble-cheesecake-recipe/