CLASSIC NEW YORK STYLE CHERRY CHEESECAKE Recipe

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Learn how to make this creamy, luscious, crack-free, not-too-sweet, cheesecake without a water bath. The hardest part is waiting for it to set overnight in the oven, and then in the fridge, before diving into this self-indulgent dessert.

Prep time:
Cook time:
Servings: 12-16 Servings
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Ingredients

Cost per serving $1.72 view details
  • CRUST:
  • 1 cup (120 g) graham cracker crumbs or crumbled digestive biscuits
  • 3 tbsp (50 g) butter, melted
  • 1 tbsp sugar
  • FILLING:
  • 2 lb (1 kg) cream cheese, room temperature
  • 3/4 cup (200 g) granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tbsp vanilla or 1 sachet vanilla sugar
  • 3/4 cup (200 g or 200 ml) heavy cream
  • 4 eggs
  • 1 can cherry pie filling

Directions

  1. FOR THE CRUST: Preheat oven to 400 °F (200 °C). In a large springform pan (10 inches or 26 cm in diameter), mix crumbs, melted butter and sugar well together. Press firmly onto bottom of pan. Bake for 5-7 minutes or until golden brown. Set aside.
  2. NOTE: The crust recipe can be doubled if you also wish to have a crust on the side of the cheesecake.
  3. FOR THE FILLING: In a medium bowl, mix together cream cheese, flour, sugar, vanilla and heavy cream with an electric mixer on low speed until well blended. Beat in eggs, one at a time, beating just until combined after each addition (don’t overmix the batter).
  4. Pour batter into prepared springform pan and bake at 400 °F (200 °C) for 10 minutes and then reduce the temperature to 300 °F (150 °C). Continue baking for another 40 minutes.
  5. After the baking time is up, gently shake the pan back and forth. The cheesecake should be evenly baked through and uniformly wobbly, but if only the centre is wobbly (about the size of a baseball or roughly 10 cm), it is also fine. Remove cheesecake from oven and carefully run a knife along the edge to loosen the cheesecake from the pan. Place it back in the oven with the heat turned off. Leave the cheesecake over night, with the oven door shut. Put the cheesecake in the fridge the next day for a minimum of 4 hours and up to 24 hours. Top with cherry pie filling or your favourite topping before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 12 servings
Calories 511  
Calories from Fat 285 56%
Total Fat 32.34g 40%
Saturated Fat 17.21g 69%
Trans Fat 0.0g  
Cholesterol 153mg 51%
Sodium 430mg 18%
Potassium 215mg 6%
Total Carbs 47.62g 13%
Dietary Fiber 1.0g 3%
Sugars 20.87g 14%
Protein 8.23g 13%
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