Baked Cheesecake with Cherry Sauce

Name: Baked Cheesecake with Cherry Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: Digestive Biscuits;200g; Butter; 100 g; Cream cheese; 300g; Sour Cream; 100g; Sugar; 80g; Egg; 2 Plain flour; 30 g; Lemon juice; 1 tbsp; Vanilla extract; 1 tsp; Cherries; 500g; Cornflour; 2 tbsp; Water; 1/2 cup; Sugar; 100 g; Salt; 1/4 tsp; lemon juice; 1 tsp

23 steps

Prep:45minCook:20min

A creamy, gorgeous, & crack-free baked cheesecake is totally mouthwatering and easy to make, even for beginners. Ingredients are absolutely simple and easy family dessert. I served with juicy and saucy , cherry filling. Cherry Sauce recipe is very quick to make and delicious at the same time.

Updated at: Thu, 17 Aug 2023 11:32:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories666.2 kcal (33%)

Total Fat42.5 g (61%)

Carbs67.1 g (26%)

Sugars44.4 g (49%)

Protein7.4 g (15%)

Sodium493 mg (25%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

The first thing that we are gonna do is grab a pan and prepare. Grease the bottom part with butter or non stick spray.

Step 2

Cut piece of parchment paper that is long enough and wide enough to cover our pan then lay in there.

Step 3

We want to put more butter or nonstick spray on the sides of our pan to get the parchment paper to stick.

Step 4

For the base of the cheesecake, add digestive biscuits into a food processor fitted with a blade attachment.

Step 5

Blitz until broken into a fine crumbs.Combine crumbs together with melted butter. Mix until moistened.

Step 6

Transfer the crust to the springform pan. Press it down and to the sides. The more you compact the crust the better it will be.

Step 7

Bake at 170 c for about 15 minutes and cool it down before pouring batter.

Step 8

In the bowl of a stand mixer fitted with a whisk attachment.Combine cream cheese and granulated sugar.

Step 9

Beat on medium-high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.

Step 10

Add vanilla extract , lemon juice and plain flour. Combine on low-medium speed.

Step 11

Add eggs, letting them incorporate and scraping down the bowl as needed.

Step 12

Add in the room temperature sour cream beat until completely combined then scrape bowl down.

Step 13

Pour the batter over the partially baked crust. The filling will not rise during the bake so you can pour batter to almost the top.

Step 14

Bake at 175 c for 15 minutes then reduce the temperature at 150 c and bake another 60 minutes until centre of cheesecake wobbles slightly when you tap the pan.

Step 15

Leave the oven door slightly open for an hour after baking. Cover pan with cling wrap and chill in the refrigerator overnight.

Step 16

For cherry sauce, wash the cherries, remove the stems and pit cherries.

Step 17

In a heavy bottom pan, add water and cornflour. Stir this to dissolve.

Step 18

Add sugar, lemon juice and salt. Stir to combine. Place it over low heat and let it come to boil.

Step 19

Add pitted cherries and keep cooking for 7-8 minutes on medium heat. The cherries will become soft.

Step 20

Cook until sauce will thicken. Don't overcook as the sauce thickens more as it cools down. Transfer into airtight jar and let it cool completely.

Step 21

After chilling overnight, remove cheesecake from the pan. Remove the parchment paper from the sides.

Step 22

Carefully transfer to the cake stand with a flat spatula. We are just gonna cut right into this. Dip knife in a hot water and dry before slicing. You will get the cleaner slice of cheesecake without sticking on knife.

Step 23

Time to serve. Topped the cheesecake slice with cherry sauce. Enjoy!