American · Dessert
Cherry Topped Cheesecake
A single wedge of baked cream-cheese cheesecake on a graham cracker crust, finished with a spoonful of glossy cherry compote spooned over the chilled slice just before serving.
$3
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
10.9gProtein
42.1gFat
48.2gCarbs
37.5gSugar
1.6gFiber
478mgSodium
335mgChol
24.3gSat Fat
280mgPotassium
140mgCalcium
1.6mgIron
0.6mcgVitamin B12
4.5mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Preheat the oven to 325°F (163°C) and line a 4-inch springform pan with parchment on the base.
2
Crush the graham cracker into crumbs, stir with melted butter until evenly moistened, then press firmly into the pan base and bake at 325°F for 6 minutes until lightly browned.
3
Beat softened cream cheese with 1.5 tbsp sugar until smooth, whisk in egg, lemon juice, vanilla extract, and 1 tsp cornstarch until uniform, then pour over crust.
4
Bake at 325°F for 28 to 32 minutes until edges are set but center jiggles slightly, then cool in turned-off oven for 10 minutes with door cracked before chilling 4 hours.
5
Simmer halved cherries with remaining 0.5 tbsp sugar for 5 minutes until softened, stir in cornstarch-water slurry, cook 2 minutes until thickened, cool 10 minutes, then plate cheesecake and spoon compote over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz226g cream cheese, softened
- 22 large eggs
- 2.4 oz68g graham cracker
- 1 oz28g butter, melted
- 5 oz142g fresh cherry
- 4 tbsp4 tbsp sugar-white, divided
- 2 tsp2 tsp lemon-juice
- 1 tsp1 tsp vanilla-extract
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
