Description
This Cherry Crumble Cheesecake is a decadent dessert featuring a buttery cookie crust, a smooth and creamy cheesecake filling, topped with fresh cherries and a crunchy crumble. Baked in a water bath for perfect texture and a moist finish, it’s an irresistible treat perfect for special occasions or whenever a rich, fruity dessert is desired.
Ingredients
Scale
Cookie Crust
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter
Cherries
- 300 g fresh pitted cherries (about 350 g with pits)
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
Crumble
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter (room temperature)
Cheesecake
- 800 g full-fat cream cheese (room temperature)
- 250 g granulated sugar
- 200 g sour cream (14-18%, room temperature)
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 large eggs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 160ºC (325ºF) using the conventional setting. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Make Cookie Crust: In a food processor, pulse the digestive or graham crackers with granulated sugar until a fine, sand-like texture forms. Melt the butter and add it to the processor, blending until combined.
- Form Crust: Press the cookie crumb mixture firmly into the bottom and up the sides of the springform pan using the bottom of a glass to pack it tightly and even it out.
- Bake Crust: Bake the crust for 10 minutes, then allow it to cool until it is cool to the touch. Keep the oven on.
- Prepare Cherries: While the crust bakes, halve and pit the cherries if not done. In a bowl, mix cherries with sugar, flour, and lemon juice until there is no dry flour left. Set aside.
- Prepare Crumble Topping: In another bowl, combine flour and dark brown sugar. Add softened butter and mix with a fork until crumbly with no dry flour; set aside.
- Cream Cheese Mixture: Using a hand or stand mixer fitted with paddle attachment, beat cream cheese on low speed for 1 minute. Add granulated sugar and mix on low until incorporated. Scrape sides of the bowl and continue mixing for 1 more minute on low speed.
- Add Sour Cream Mixture: In a small bowl, blend sour cream and cornstarch until smooth. Add this mixture along with vanilla and almond extracts to the cream cheese and mix on low speed until combined.
- Incorporate Eggs: Add eggs two at a time, mixing on low speed after each addition until combined. Scrape down bowl sides and mix once more to ensure everything is fully incorporated.
- Assemble Cheesecake: Pour the batter evenly into the prepared crust. Gently spread the cherry mixture over the top, followed by the crumble topping evenly.
- Prepare Water Bath: Boil water in a kettle. Place the springform pan inside a larger 25 cm (10 inch) cake pan, then place this on a baking tray or roasting pan. Carefully pour hot water into the outer pan until it reaches two-thirds up the side of the cake pan. Alternatively, wrap the cake pan in a triple layer of aluminum foil tightly to protect against water leaks before placing in the water bath.
- Bake Cheesecake: Bake in the preheated oven for 1 hour and 25-35 minutes. The cheesecake should still have a slight wobble in the center when done.
- Cool in Oven: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour.
- Remove and Cool: Remove the cheesecake from the water bath and take off any foil wrapping. Place it on a cooling rack and let it cool to room temperature for about 1 hour.
- Chill Before Serving: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set fully before slicing and serving.
Notes
- Using a water bath ensures gentle, even baking and prevents cracking on the cheesecake surface.
- If wrapping with aluminum foil, ensure it is sealed tightly to prevent water from leaking in and damaging the crust.
- The slight wobble in the cheesecake center indicates perfect doneness; it will firm up during cooling.
- Room temperature ingredients (cream cheese, sour cream, eggs) help in achieving a smooth batter without lumps.
- Allow the cheesecake to chill fully in the fridge; cutting it too soon can cause it to crumble.
- This cheesecake is best enjoyed chilled and can be refrigerated for up to 3 days.
Keywords: cherry crumble cheesecake, cherry cheesecake, crumble topping, baked cheesecake, water bath cheesecake, dessert recipe