Classic Cheesecake with Cherry Sauce is a tall, ultra-creamy New York–style dessert that’s both elegant and comforting. This cheesecake uses the water bath method to ensure a perfect rise, smooth texture, and crack‑free top. It’s ideal for special occasions or a delightful weekend treat. With 12 servings and around 510 calories per slice, it may require some patience, but the results are absolutely worth it—creamy filling, buttery crust, and a luscious cherry sauce to finish. Let’s dive in!
Why You’ll Love This Classic Cheesecake with Cherry Sauce
- Luscious texture: Ultra-creamy and dense, yet indulgently smooth.
- Flawless presentation: Water bath ensures a level top with no cracks.
- Rich flavor: The tangy cream cheese perfectly complements the sweet graham cracker crust.
- Cherry finish: The tart and sweet cherry sauce delivers just the right fruity contrast.
- Feeds a crowd: Makes 12 generous slices for gatherings or festive occasions.
Ingredients
For the Crust:
- 1 ½ cups (about 12 crackers) graham cracker crumbs
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
For the Cheesecake Filling:
- 2 ¼ lb (4½ packages) cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 6 large eggs, room temperature
- ¼ cup sour cream
- ½ Tbsp vanilla extract
For the Cherry Sauce (optional but recommended):
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 Tbsp cornstarch + 2 Tbsp water
Step-by-Step: How to Make Classic Cheesecake with Cherry Sauce
Prepare the Crust
- Preheat oven to 350°F (175°C).
- Mix the graham cracker crumbs with melted butter and sugar in a bowl until the texture is uniform and damp.
- Firmly press the mixture into the base and slightly up the sides of a 9-inch springform pan.
- Bake 8 minutes; then cool to room temperature.
Wrap for Water Bath
Line extra‑wide heavy‑duty foil around the outside of the springform pan, covering sides completely without creasing over the rim.
Make the Cheesecake Filling
- Preheat oven to 450°F (230°C).
- Using a stand mixer, blend cream cheese and sugar on medium-high speed for about 5 minutes, scraping down the sides to ensure a silky smooth mixture.
- Lower speed, add eggs one at a time, mixing each in fully before next. Scrape bowl!
- On low speed, blend in sour cream and vanilla until smooth.
- Pour batter over the cooled crust in the foil-wrapped pan.
Bake in a Water Bath
- Place cheesecake pan into a larger roasting pan. Boil extra water.
- Pour hot water around sides to about 1½–2″ up cheesecake pan.
- Bake 15 minutes at 450°F, then reduce oven to 225°F (107°C) and bake another 60–75 minutes until the edges are set but center jiggles slightly.
- Turn off oven and let cheesecake sit in water bath for 45 minutes.
- Transfer to a wire rack to cool. Once at room temp, cover loosely with plastic wrap and chill overnight.
Make the Cherry Sauce
- In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until the cherries are tender and the sugar has fully melted, about 5 to 7 minutes.
- Stir cornstarch into water to make a slurry, then whisk it into the simmering cherry mixture.
- Remove from heat and let cool to warm or room temperature before topping cheesecake.
Helpful Tips
- Room-temperature ingredients: Essential for a lusciously smooth batter.
- Scraping is key: Prevents lumps and ensures even baking.
- Don’t peek: Opening oven lets in cold air, risking cracks.
- Cooling gradually: Avoids sudden temperature changes that can cause cracks.
- Chill fully: Overnight resting improves texture and flavor.
Substitutions And Variations
- Crust alternative: Try digestive biscuits, crushed Oreos, or gingersnaps for a different base flavor.
- For a lighter option: Replace half of the sour cream with Greek yogurt to add protein and a tangy note.
- Flavor twist: Add 1 Tbsp lemon zest or a pinch of cinnamon into the filling for a bright note.
- Sauce change: Try strawberry, blueberry, raspberry coulis, or salted caramel sauce.
Storage Instructions
- Refrigerator: Store tightly wrapped for up to 5 days.
- Freezer: Tightly wrap leftover cheesecake in plastic wrap and refrigerate for up to 5 days, or freeze individual slices for up to 2 months. Defrost gently overnight in the fridge.
- Sauce: Keep separately in an airtight container for up to 1 week in the fridge, or freeze for 2–3 months.
Nutritional Information
- Per slice (1/12 of cheesecake): ~510 kcal, 42 g fat, 24 g carbs, 7 g protein
- Varies slightly depending on crust type and sauce amount
- To reduce calories: use low-fat cream cheese and lessen crust thickness
Serving Suggestions
- Top each slice with 2–3 Tbsp warm cherry sauce and a dollop of whipped cream.
- Pair beautifully with strong coffee, espresso, or a sweet dessert wine like Moscato or late-harvest Riesling.
- Garnish with fresh mint leaves or a light dusting of powdered sugar.
Frequently Asked Questions About Classic Cheesecake with Cherry Sauce
1. Why did my cheesecake crack?
Cracks usually happen when the center cools too quickly. The water bath and gentle oven transitions help prevent this. Also, allow gradual cooling in the oven with the door closed after baking.
2. Can I skip the sour cream?
Yes, but sour cream adds creaminess and a subtle tang. For texture balance, don’t skip entirely—swap half for Greek yogurt if needed.
3. Why chill overnight?
Overnight chilling stabilizes the cheesecake’s texture, improves flavor melding, and ensures a clean slice when serving. It’s essential!
4. Can I make it gluten-free?
Absolutely. Swap graham crumbs for gluten-free alternatives like almond flour with a little sugar and butter.
5. How do I store leftovers?
Tightly wrap leftover cheesecake in plastic wrap and refrigerate for up to 5 days, or freeze individual slices for up to 2 months. Defrost gently overnight in the fridge.
Conclusion
Thank you for joining me in making this Classic Cheesecake with Cherry Sauce! This decadent New York-style cheesecake is both simple in preparation and luxurious in flavor. Using a water bath ensures a smooth, crack-free surface, and the cherry topping adds a vibrant sweet-tart finish. I love how easy it is to make ahead and share with friends and family. I hope this recipe brings joy to your table—may each slice delight your taste buds and warm your heart. Wishing you joyful baking adventures, and thank you for being a valued part of our food-loving family!
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Classic CHEESECAKE with Cherry Sauce
- Total Time: 10 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Classic Cheesecake with Cherry Sauce is a tall, creamy New York–style dessert with a buttery graham cracker crust and sweet-tart cherry topping. This foolproof water bath method guarantees a smooth, crack-free finish. Perfect for gatherings or make-ahead celebrations—bake it today!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 12 crackers)
6 Tbsp unsalted butter, melted
1 Tbsp granulated sugar
For the Filling:
2 ¼ lb cream cheese, room temperature (4½ packages, 8 oz each)
1 ¼ cups granulated sugar
6 large eggs, room temperature
¼ cup sour cream
½ Tbsp vanilla extract
For the Cherry Sauce:
2 cups fresh or frozen cherries, pitted
½ cup granulated sugar
1 tsp lemon juice
1 Tbsp cornstarch
2 Tbsp water
Instructions
For the Crust:
- 1 ½ cups (about 12 crackers) graham cracker crumbs
- 6 Tbsp unsalted butter, melted
- 1 Tbsp granulated sugar
For the Cheesecake Filling:
- 2 ¼ lb (4½ packages) cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 6 large eggs, room temperature
- ¼ cup sour cream
- ½ Tbsp vanilla extract
For the Cherry Sauce (optional but recommended):
- 2 cups fresh or frozen cherries, pitted
- ½ cup granulated sugar
- 1 tsp lemon juice
- 1 Tbsp cornstarch + 2 Tbsp water
Notes
Always use room-temperature ingredients for smooth blending.
Avoid opening the oven to prevent cracking.
Chill overnight for best texture and clean slicing.
Sauce can be made ahead and refrigerated for up to a week.
- Prep Time: 30 minutes + Time (Resting/Chill): 8 hours
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 24g
- Carbohydrates: 36g
- Protein: 7g