Description
This classic cherry cheesecake features a creamy, rich filling on a buttery gluten-free crust, topped with a luscious cherry compote. Perfect for any celebration or special dessert.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Make the crust: In a medium bowl, combine gluten-free graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- Bake crust for 10 minutes. Remove from oven and set aside to cool.
- Make the filling: In a large bowl, beat cream cheese, 1 1/4 cups sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and flour until just combined. Pour filling over crust.
- Bake for 55-60 minutes, or until center is almost set. Turn off oven and leave cheesecake inside with door ajar for 1 hour.
- Remove cheesecake from oven and refrigerate for at least 4 hours or overnight.
- Make the cherry topping: In a saucepan, combine cherries, 1/2 cup sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until thickened (about 5 minutes).
- Cool cherry topping slightly, then spoon over chilled cheesecake.
- Refrigerate until ready to serve.
Notes
For a gluten-free option, ensure all ingredients (including graham crackers and flour) are certified gluten-free. This cheesecake can be made a day ahead; add cherry topping just before serving. Store leftovers in the refrigerator.
Nutrition
- Calories: 450
- Sugar: 32g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 8g