How to make the Perfect Cheesecake with Cherry Sauce

Ingredients

• 12 pieces Graham Crackers (crushed into fine crumbs (about 1.5 cups))
• 1 tablespoon Granulated Sugar (for crust)
• 6 tablespoons Unsalted Butter (melted and cooled)
• 2.25 pounds Cream Cheese (softened, room temperature)
• 1.25 cups Granulated Sugar (for filling)
• 6 pieces Large Eggs (room temperature)
• 0.25 cup Sour Cream (full‑fat)
• 1.5 teaspoons Vanilla Extract (real vanilla extract)
• 2 cups Frozen Cherries (unsweetened, can substitute fresh pitted cherries)

Instructions

1. Crush Graham Crackers

   Pulse the 12 graham crackers in a food processor (or place them in a zip‑lock bag and crush with a rolling pin) until you have about 1½ cups fine crumbs.

   Time: PT5M

2. Mix Crust Ingredients

   Transfer crumbs to a mixing bowl, add 1 tablespoon sugar and 6 tablespoons melted butter, and stir until the crumbs are evenly moistened.

   Time: PT5M

3. Press and Bake Crust

   Press the crumb mixture into the bottom of a 9‑inch nonstick springform pan, creating an even layer. Bake in a pre‑heated 350°F oven for 8 minutes.

   Time: PT8M

   Temperature: 350°F

4. Cool Crust & Boil Water

   Remove the crust and let it cool completely to room temperature. Meanwhile, bring a large pot of water to a boil – you’ll need enough to reach 1½–2 inches up the sides of the springform pan later.

   Time: PT10M

5. Prepare Cheesecake Filling

   In the bowl of a stand mixer, combine the softened cream cheese and 1¼ cups sugar. Beat on medium‑high for 5 minutes until light and fluffy, scraping down the bowl as needed. Add the 6 eggs one at a time, mixing fully after each addition. Finally, on low speed, blend in ¼ cup sour cream and 1½ teaspoons vanilla extract until just incorporated.

   Time: PT12M

6. Assemble Water Bath

   Line the large roasting pan with two sheets of heavy‑duty foil, wrapping them around the sides of the springform pan without touching the rim. Place the springform pan inside the roasting pan.

   Time: PT5M

7. Add Filling and Water

   Pour the cheesecake filling over the cooled crust. Carefully pour the boiling water into the roasting pan until it reaches 1½–2 inches up the sides of the springform pan.

   Time: PT3M

8. High‑Temp Bake

   Place the pan in the center rack of a pre‑heated 450°F oven and bake for 15 minutes without opening the door.

   Time: PT15M

   Temperature: 450°F

9. Low‑Temp Bake

   Reduce oven temperature to 225°F and continue baking for 65 minutes, or until the cheesecake is nearly set (the center should have a slight wobble when the pan is gently shaken).

   Time: PT65M

   Temperature: 225°F

10. Cool in Water Bath

    Remove the roasting pan from the oven and let the cheesecake sit in the water bath for 45 minutes.

    Time: PT45M

11. Room‑Temp Cool & Refrigerate

    Transfer the springform pan to a wire rack and allow it to cool completely to room temperature, then cover tightly with plastic wrap and refrigerate overnight.

    Time: PT0M

12. Make Cherry Sauce (Optional)

    In a saucepan, combine frozen cherries with a splash of water and simmer over medium heat for about 10 minutes, stirring occasionally, until the cherries break down and the sauce thickens.

    Time: PT10M

13. Slice and Serve

    Run a knife under hot water, dry it, and slice the cheesecake, wiping and re‑heating the blade between cuts for clean slices. Serve each piece with a spoonful of cherry sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Graham Crackers: Digestive biscuits, Vanilla wafers
• Instead of Granulated Sugar: Caster sugar
• Instead of Unsalted Butter: Margarine
• Instead of Cream Cheese: Neufchatel cheese (less fat)
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Eggs: Egg substitute (for baking)
• Instead of Sour Cream: Greek yogurt
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Frozen Cherries: Fresh cherries, pitted

Equipment Needed

• Food Processor or Blender
• Mixing Bowl
• Stand Mixer with Paddle Attachment
• 9‑Inch Nonstick Springform Pan
• Large Roasting Pan
• Heavy‑Duty Aluminum Foil
• Wire Rack
• Saucepan
• Knife
• Pot for Boiling Water
• Plastic Wrap

Critical Steps — Do Not Skip

• Bake crust for exactly 8 minutes at 350°F
• Create a sealed double‑layer foil water bath
• High‑temp bake at 450°F for 15 minutes
• Low‑temp bake at 225°F until the center has a slight wobble
• Cool in the water bath for 45 minutes before room‑temp cooling
• Use a hot, dry knife for clean slices

Chef Tips from the Video

• All dairy ingredients should be at room temperature for a smooth batter.
• Add eggs one at a time and fully incorporate each before adding the next to prevent curdling.
• When slicing, dip the knife in hot water, dry it, and repeat between cuts for perfect slices.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; keep up to 5 days.

Freezer: Wrap each slice in foil and place in an airtight container; freeze up to 1 month.

Room temperature: Do not store at room temperature; cheesecake will spoil.

Make-Ahead Tips

• Bake and cool the crust up to 2 days ahead; store in an airtight container.
• Prepare the cherry sauce a day before and refrigerate; reheat gently before serving.
• The cheesecake can be assembled, baked, and then refrigerated overnight; just bring to room temperature before serving.

Frequently Asked Questions