Cherry Cheesecake

I had a taste for cheesecake the other day, so decided to make two kinds: cherry and strawberry. I used the same base for each. But for the strawberry cheesecake topping, I made this from scratch, using the strawberries that we picked in Massachusetts. For the cherry topping, I cheated and used canned cherries. 

INGREDIENTS – CRUST

2 cups of finely ground graham crackers (about 32-35 squares)

2 teaspoons of ground cinnamon

1 stick of unsalted butter, melted

INGREDIENTS – FILLING

1 pound of cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup of sugar

1 pint of sour cream

1 lemon, zested

1 dash of vanilla extract

INGREDIENTS – TOPPING (Strawberry Cheesecake Only):

3 cups of mashed strawberries

1 lemon, zested and juiced

3 tablespoons of sugar

DIRECTIONS – CRUST

1.          In a mixing bowl, combine the ingredients with a fork until evenly moistened.

2.          Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. (NOTE: I used two pie plates and divided the crust and filling between the two.)

3.          Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.

4.          Refrigerate for five minutes.

DIRECTIONS – FILLING

1.           Preheat the oven to 325 degrees F.

2.          In the bowl of an electric mixer, beat the cream cheese on low speed for one minute, until smooth and free of any lumps.

3.          Add the eggs, one at a time, and continue to beat slowly until combined.

4.          Gradually add sugar and beat until creamy, for one to two minutes.
Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.

5.          Place the cake pan in a large roasting pan (NOTE: I used a deep baking pan.)

6.          Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.

7.          Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.

8.          Let cool in pan for 30 minutes.

9.          Chill in the refrigerator, loosely covered, for at least four hours.

10.       Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

11.        Unmold and transfer to a cake plate.

12.     Using a spatula spread a layer of topping over the surface.

DIRECTIONS – TOPPING

1.           In a small saucepan add all the ingredients and simmer over medium heat for five minutes.

2.           Leave to cool before spreading on cheesecake.

This was my first time making cheesecake and it was delicious! I love cheesecake in the summer because you serve it cold and it always tastes so refreshing. I also think the mark of a good cheesecake is that it tastes light and airy (even though it is anything but)—this definitely was. I highly recommend this cheesecake. 

Original recipe can be found here.