This showstopping easy baked 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
For best results, always weigh ingredients where a weight is provided
Equipment
A handheld beater or stand mixer
An 8 inch springform tin
Instructions
Preheat the oven to 160C / 320F / 140C fan forced. Grease and line an 8 inch round spring form tin 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 firmly into the bottom of the prepared tin using the bottom of a glass. Bake for 10 minutes while making the filling.
Using a handheld beater or stand mixer and the beater 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 until each is well incorporated.
Add the sour cream, salt, lemon juice and zest and beat until combined.
Pour the filling 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.
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.
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).
Keep in mind the 3-4 hours worth of cooling time.
Don't top until serving time
Calories: 338kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.