That’s right, this baked cherry cheesecake is actually very easy to make and, if you’re used to fridge set cheesecakes, don’t let the baked part turn you off. It’s easy, it’s delicious and it’s a showstopper. The hardest part is waiting for it to cool, I promise. It’s all made from scratch and is topped with a stunning cherry sauce.

While using beautiful plump cherries during their too-short season is lovely, you can make the sauce using frozen cherries too.

This cherry cheesecake recipe has the approval of loads of testers including my SIL (one of the biggest cheesecake fans I know) actually saying it’s the best she’s ever had and my mum (not a baked cheesecake fan) says this one is amazing (and she’s very honest with me).

For an even more indulgent cherry cheesecake try this black forest cheesecake or this baked salted caramel cheesecake is an absolute favourite on the blog too.

This recipe and post was first published here in January, 2018 and has been updated with clearer step by step images.

A cheesecake topped with cherry sauce on a white cake plate.

Table of contents

Ingredients in fresh cherry cheesecake

This cherry cheesecake is made up of a group of very simple ingredients.

Ingredients for cherry cheesecake on a marble surface.

Jump to the recipe card for full ingredients and instructions.

  • Cream cheese: Use full fat cream cheese for this one.
  • Sugar: Just white granulated sugar is fine.
  • Cookies: I use digestive biscuits (the go-to for cheesecakes where I live) but you can use graham cracker crumbs too.
  • Eggs: I use large eggs.
  • Cinnamon and ginger: Add flavour to the base
  • Butter: Is the binder for the cookie base.
  • Salt and vanilla: are both used for flavour and balance.
  • Lemon juice & zest: Lemon adds tang and the acidity helps balance the intense creaminess .
  • Sour cream: Adds creaminess and tang.
  • Cherry sauce: Making your own from scratch is easy with this recipe and I recommend it. It tastes amazing and you can control what’s in it. You could use a can of cherry pie filling but you won’t get quite the same flavour or that amazing deep, dark colour.

Tools you’ll need

You need very few tools for this which I love. A bowl for mixing and a dish for water in the base of the oven, everyone will have. Plus,

  • An 8 inch round springform tin: The springform sides makes it easy to remove the cheesecake once it has cooled. You can use a regular cake tin but you’ll have to tip it out possibly damaging the top. In saying that, this one is covered with cherries, so any blemishes on top will be hidden.
  • A handheld beater works perfectly with this. No need for a stand mixer.
  • A food processor makes quick work of the crumb base but you can also use a rolling pin to gently bash a bag of cookies to crumbs.
  • A silicone or rubber spatula is perfect for scraping all that creamy cheesecake filling out of the bowl and into the pan where it belongs.

How to bake a cheesecake

Baked cheesecakes have a reputation of being difficult but I don’t find that at all. As with all my baked cheesecake recipes, I’ve simplified this one as much as possible so that you can make this at home with the same perfect results.

Easy to throw together and NO water bath required!

A water bath can be awkward with too much fussing around. A dish of water in the bottom of the oven will create the steam required to keep this cheesecake moist so that it doesn’t dry out and crack.

Jump to the recipe card for full ingredients and instructions.

This is a simple case of blitzing cookies to crumbs, then mixing through spices and melted butter. Tip them into a prepared springform pan and use a glass to press them down flat.

Butter being poured into a food processor with cookie crumbs.
Crumbs being pressed into a pan with a glass.

2. Make the cheesecake batter

The cheesecake mixture is also very, very easy to make. Use a hand mixer (or standmixer with paddle attachment) to beat together softened cream cheese and sugar. Add eggs one at a time just on low speed until smooth and incorporated.

Egg added to the cheesecake mixture.

Now add the remaining ingredients and beat those through too.

Lemon zest added to the cheesecake mixture.

3. Assemble and bake

Pour the cheesecake filling over the cookie base and smooth out the top into an even layer and bake

Pouring the cheesecake batter into the pan.
The cheescake batter in a pan ready to bake.

4. Top with cherry sauce and serve

When your cheesecake is cold, you can take it out of the springform pan and sit it on a platter or cake plate. Spoon over the cherry sauce at serving time.

Cherry sauce being spooned onto the top of a cheesecake.

Top tips and tricks

  • Use full fat in both the cream cheese and sour cream. It not only gives the best flavour, but lower fat versions may have trouble setting as well.
  • Use good quality cream cheese – I like Philadelphia but just don’t buy the cheapest one you can find. It’s the dominant flavour in a cheesecake so you want it to taste right as well as set right.
  • Line the tin with baking paper after first greasing the sides of the tin. This will help you easily release it once cooled.
  • The dish of water in the bottom of the oven creates steam, keeping the cheesecake moist. This stops it from drying out and cracking.
  • You’ll know the cheesecake is ready when the outside ring looks firm while 3-4 inches of the centre is still quite wobbly – a little less set than a jelly wobble.
  • To ensure the cheesecake doesn’t crack, allow it to cool slowly by turning off the oven and letting it sit for ½ an hour with the door closed and then another ½ an hour with the door open. Let it cool completely before placing it in the fridge.
A slice of cherry cheesecake being held on a cake slice.

Why did my cheesecake crack?

This is where baked cheesecakes can get a bad rep – cracks! Here’s how to stop a cheesecake from cracking.

  1. Don’t overmix the cheesecake mixture – incorporating too much air will cause the cheesecake to rise too much and then drop causing cracks.
  2. Don’t overbake – it’s tempting when you see that wobbly centre to keep baking but don’t. It needs to have that wobble as it’s internal temperature and the cooling process will continue to cook the cheesecake as it cools.
  3. Cool it slowly – just like in my tips above, it’s important to cool it slowly. A drastic change in temperature will cause it to sink and possibly crack. Cool it for half an hour with the oven door closed, then another ½ an hour with it wedged open.

Can I bake cheesecake ahead of time?

You can make baked cheesecake ahead of time. This makes it perfect if you’re making it for a birthday cake or if you’re entertaining.

Once cooled, cover the cheesecake with plastic wrap and place it in the fridge until required. Don’t add toppings until the last minute.

The cheesecake will keep well for 4-5 days in the fridge, however once it’s topped the cherry syrup will begin to soak into it.

Storage

Your cherry cheesecake should be stored in the refrigerator, covered well with plastic wrap or in an airtight container. It can easily be made a day or two ahead, but leave the homemade cherry pie filling (or topping, in this case) separate until serving time.

The cherry sauce can be made 2-3 days ahead of time and stored in a jar in the fridge.

A slice of cherry cheesecake on a white plate with a fork next to it.

This is unequivocally, the best baked cheesecake ever. Ok, yes, you have to bake it, but the texture and flavour are so worth it.

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A slice of cherry cheesecake being held on a cake slice

Cherry Cheesecake

Yield: 16 serves
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling time: 3 hours
Total Time: 1 hour 15 minutes
4.7 from 6 ratings
This showstopping easy cherry cheesecake is just as delicious as it is beautiful. Smooth and creamy on the inside, it’s topped with a homemade cherry topping.
Note: this recipe requires 3-4 hours cooling and setting time
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Ingredients

  • 150 g digestive biscuits (like granita or graham crackers) (5.3oz)
  • 85 g unsalted butter, melted (3oz / ¾ stick)
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 750 g cream cheese, softened (26.5oz)
  • 150 g white granulated sugar (¾ cup / 5.3oz)
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs
  • 1 egg yolk
  • 200 ml light sour cream (6.8 fl oz / 1 cup less 2 tablespoons)
  • Juice and zest of ½ lemon
  • Pinch of salt
  • 2 cups fresh cherry sauce (notes 1)

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat the oven to 160C (140C fan forced) / 320F. Grease and line an 8 inch round spring form pan with baking paper.
  • Blend the biscuits to crumbs (if you don’t have a blender, put the biscuits in a bag and crush them with a rolling pin).
  • Add the melted butter, cinnamon & ginger and mix well.
  • Press the cookie crumbs firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes while making the filling.
  • Using a handheld beater or stand mixer and the paddle attachment, beat the cream cheese on low-med speed for about 2 minutes until smooth. Scrape down the sides of the bowl as required.
  • Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
  • Add the eggs and extra yolk, one at a time beating on low speed until each is well incorporated.
  • Add the sour cream, salt, lemon juice and zest and beat until combined.
  • Pour the cheesecake batter over the top of the biscuit base and smooth the top.
  • Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking tin (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 55-65 minutes.
  • Turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1/2 an hour before removing it. Let it cool to room temperature, then transfer to the fridge.
  • Once cool, top with cherry sauce and serve.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Use this fresh cherry sauce recipe for the topping. Canned cherry pie filling will work too but the homemade version tastes so much better.
  2. All ovens vary, start checking the cheesecake from the 50 minute mark. It should have a wobble in the centre but the edges should look firm.
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  4. Keep in mind the 3-4 hours worth of cooling time.
  5. Don’t top until serving time.
MORE CHEESECAKE RECIPES!
Calories: 341kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: American
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.

Nutrition Facts
Cherry Cheesecake
Amount Per Serving (138 g)
Calories 341 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13g81%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 96mg32%
Sodium 233mg10%
Potassium 147mg4%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 5g10%
Vitamin A 909IU18%
Vitamin C 1mg1%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.