Description
This Cherry Cheesecake recipe features a rich and creamy vanilla cheesecake baked on a buttery biscoff cookie crust and topped with a homemade, sweet cherry pie topping. Perfect for dessert lovers, this cheesecake combines the crunchy spiced cookie base with the smooth texture of cream cheese and the fresh burst of cherries for an indulgent yet balanced treat.
Ingredients
Scale
Crust
- 248 grams biscoff cookies (1 pack)
- 25 grams granulated sugar
- 113 grams salted butter (melted)
Cheesecake Filling
- 681 grams cream cheese (softened)
- 200 grams granulated sugar
- 170 grams sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 large eggs (room temperature)
Cherry Topping
- 1/2 lb fresh black cherries
- 25 grams granulated sugar
- 1 large lemon (juice and zest)
- 5 grams cornstarch
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Crush the biscoff cookies until fine crumbs form. In a bowl, combine cookie crumbs with 25 grams of granulated sugar and melted salted butter. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly into the bottom of a springform pan to form an even crust. Bake the crust for 10 minutes and then remove from the oven to cool.
- Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese with 200 grams of granulated sugar until smooth and creamy. Add sour cream, pure vanilla extract, and fine sea salt, mixing well to combine. Add eggs one at a time, mixing on low speed to incorporate without overwhipping.
- Bake the cheesecake: Pour the cheesecake filling over the cooled biscoff crust in the springform pan. Place the pan on the middle rack of the preheated oven. Bake for approximately 55-60 minutes or until the edges are set and the center slightly jiggles when shaken. Turn off the oven, leave the door slightly ajar, and let the cheesecake sit for 1 hour to cool slowly.
- Prepare the cherry topping: While the cheesecake cools, pit and halve the fresh black cherries. In a saucepan over medium heat, combine cherries, 25 grams of granulated sugar, lemon juice and zest, and cornstarch. Stir constantly until the mixture thickens and the cherries release their juices, about 5-7 minutes. Remove from heat and let the topping cool to room temperature.
- Chill and assemble: Once the cheesecake is fully cooled, refrigerate it for at least 4 hours or overnight to set completely. Before serving, spoon the homemade cherry topping evenly over the cheesecake. Slice and serve chilled.
Notes
- This recipe uses a biscoff cookie crust that adds a unique spiced flavor to the cheesecake base.
- The cherry topping is homemade and can be adjusted with more or less sugar depending on the sweetness of your cherries.
- Make sure all dairy ingredients are at room temperature for the smoothest, creamiest batter.
- This cheesecake works well in a 9-inch springform pan but can be adapted to other sizes with adjusted baking time.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracking on the surface.
Nutrition
- Serving Size: 1 slice (approx. 115g)
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 475 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 57 mg
