Since the first time for this season I found cherries on the market, I have been obsessed of the idea for a fresh cherry dessert… and what better occasion than this, to prepare a cherry cheesecake… with real fresh cherries, not a cherry jam or sauce.
This is a classic cheesecake recipe, with graham cracker crust, baked with a few cherries.
I prepared it in a cake tin, but the easiest way, which I have tried many times, is to bake it in a muffin tin. This option is very suitable for when you have people over or you have plans for picnic.
Ingredients for 6 inch cake tin (16 sm):
For the crust:
200 grams (7 oz) graham cracker crumbs or any other biscuits you like
50 grams (2 oz) sugar
125 grams (4.5 oz) melted butter
400 grams (14 oz) full fat cream cheese (Philadelphia)
220 grams (8oz) sour cream
140 grams (5 oz) white sugar
3 eggs at room temperature
2 teaspoons pure vanilla extract
Zest of 1 lemon/orange
150 grams fresh cherries (cleaned and nut free)
For the crust: Combine the graham cracker crumbs, sugar, and melted butter in a medium size bowl. Mix well. Spread the crumbs over the bottom of your baking dish (muffin tin, cake tin or other), press gently with a spoon or a glass with flat bottom. Using your fingers you can spared a little bit of crumbs on the sides of the dish. Place in the fridge until you are ready with the filling.
For the cheesecake: Preheat your oven to 170 C (340 F).
Beat the cream cheese until creamy and smooth in a large bowl. Add the sugar and eggs and beat until well combined. Add the vanilla extract, lemon zest, and sour cream and beat until well combined (about a minute).
Pour the filling in the prepared pan with the crust.
Bake about 40 minutes or until firm, but the center of the cheesecake should look soft and tremble if shaken. This is okay, because once you place the cake in the fridge it will become firm, but still moist. In case you over bake the cake, then once refrigerated, it will be a bit firmer than necessary and not so moist.
If you use muffin tin, bake 20-25 minutes.