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Photo: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Active Time:15 minsTotal Time:13 hrsServings:16Jump to Nutrition Facts
Active Time:15 minsTotal Time:13 hrsServings:16
Active Time:15 mins
Active Time:
15 mins
Total Time:13 hrs
Total Time:
13 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1cupgraham cracker crumbs3tablespoonsunsalted butter, melted2tablespoonsgranulated sugarFilling3(8 ounce) packagesreduced-fat cream cheese, softened½cuplight sour cream1 ½cupsgranulated sugar4large eggs3tablespoonsall-purpose flour1tablespoonlemon juice2teaspoonsvanilla extractTopping2cupsfresh cherries, pitted,orfrozen cherries, thawed and drained¼cupgranulated sugar1tablespoonlemon juice4tablespoonswater, divided1tablespooncornstarch
Cook Mode(Keep screen awake)
Ingredients
Crust
1cupgraham cracker crumbs
3tablespoonsunsalted butter, melted
2tablespoonsgranulated sugar
Filling
3(8 ounce) packagesreduced-fat cream cheese, softened
½cuplight sour cream
1 ½cupsgranulated sugar
4large eggs
3tablespoonsall-purpose flour
1tablespoonlemon juice
2teaspoonsvanilla extract
Topping
2cupsfresh cherries, pitted,orfrozen cherries, thawed and drained
¼cupgranulated sugar
4tablespoonswater, divided
1tablespooncornstarch
DirectionsTo prepare crust:Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray. Stir graham cracker crumbs, melted butter and 2 tablespoons sugar together in a small bowl until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake until lightly browned, 5 to 6 minutes. Let cool completely on a wire rack, about 30 minutes. Wrap the outside of the pan with heavy-duty foil or a double layer of regular foil. Reduce oven temperature to 325°F.To prepare filling:Beat cream cheese and sour cream in a medium bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Gradually add 1 1/2 cups sugar and beat until smooth and combined, about 1 minute. Add eggs, one at a time, beating just until incorporated after each addition, about 1 minute. Beat in flour, lemon juice and vanilla just until combined, about 1 minute. Pour the mixture into the cooled crust. Place the springform pan in a large roasting pan; add hot water to the outer pan to a depth of 1 inch.Bake until the center is slightly jiggly, 1 hour to 1 hour, 15 minutes. Remove from the oven; let stand in the water bath for 10 minutes. Run a sharp knife around the outside edge of the cheesecake. Remove the cake pan from the water bath; cool the cheesecake in the pan on the rack to room temperature, about 3 hours. Cover and refrigerate for at least 8 hours.To prepare topping:Combine cherries, sugar, lemon juice and 3 tablespoons water in a small heavy saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the sugar is dissolved and the cherries release their juices, about 2 minutes. Combine cornstarch and the remaining 1 tablespoon water in a small bowl; stir into the cherry mixture and return to a boil. Reduce heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat and cool completely. Refrigerate for at least 1 hour.To serve:Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture.Equipment9-inch springform panTo make aheadCover and refrigerate cake and topping separately for up to 3 days. Top cake with cherry topping just before serving.Originally appeared: EatingWell.com, March 2022
Directions
To prepare crust:Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray. Stir graham cracker crumbs, melted butter and 2 tablespoons sugar together in a small bowl until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake until lightly browned, 5 to 6 minutes. Let cool completely on a wire rack, about 30 minutes. Wrap the outside of the pan with heavy-duty foil or a double layer of regular foil. Reduce oven temperature to 325°F.To prepare filling:Beat cream cheese and sour cream in a medium bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Gradually add 1 1/2 cups sugar and beat until smooth and combined, about 1 minute. Add eggs, one at a time, beating just until incorporated after each addition, about 1 minute. Beat in flour, lemon juice and vanilla just until combined, about 1 minute. Pour the mixture into the cooled crust. Place the springform pan in a large roasting pan; add hot water to the outer pan to a depth of 1 inch.Bake until the center is slightly jiggly, 1 hour to 1 hour, 15 minutes. Remove from the oven; let stand in the water bath for 10 minutes. Run a sharp knife around the outside edge of the cheesecake. Remove the cake pan from the water bath; cool the cheesecake in the pan on the rack to room temperature, about 3 hours. Cover and refrigerate for at least 8 hours.To prepare topping:Combine cherries, sugar, lemon juice and 3 tablespoons water in a small heavy saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the sugar is dissolved and the cherries release their juices, about 2 minutes. Combine cornstarch and the remaining 1 tablespoon water in a small bowl; stir into the cherry mixture and return to a boil. Reduce heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat and cool completely. Refrigerate for at least 1 hour.To serve:Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture.Equipment9-inch springform panTo make aheadCover and refrigerate cake and topping separately for up to 3 days. Top cake with cherry topping just before serving.
To prepare crust:Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray. Stir graham cracker crumbs, melted butter and 2 tablespoons sugar together in a small bowl until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake until lightly browned, 5 to 6 minutes. Let cool completely on a wire rack, about 30 minutes. Wrap the outside of the pan with heavy-duty foil or a double layer of regular foil. Reduce oven temperature to 325°F.
To prepare filling:Beat cream cheese and sour cream in a medium bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Gradually add 1 1/2 cups sugar and beat until smooth and combined, about 1 minute. Add eggs, one at a time, beating just until incorporated after each addition, about 1 minute. Beat in flour, lemon juice and vanilla just until combined, about 1 minute. Pour the mixture into the cooled crust. Place the springform pan in a large roasting pan; add hot water to the outer pan to a depth of 1 inch.
Bake until the center is slightly jiggly, 1 hour to 1 hour, 15 minutes. Remove from the oven; let stand in the water bath for 10 minutes. Run a sharp knife around the outside edge of the cheesecake. Remove the cake pan from the water bath; cool the cheesecake in the pan on the rack to room temperature, about 3 hours. Cover and refrigerate for at least 8 hours.
To prepare topping:Combine cherries, sugar, lemon juice and 3 tablespoons water in a small heavy saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the sugar is dissolved and the cherries release their juices, about 2 minutes. Combine cornstarch and the remaining 1 tablespoon water in a small bowl; stir into the cherry mixture and return to a boil. Reduce heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat and cool completely. Refrigerate for at least 1 hour.
To serve:Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture.
Equipment
9-inch springform pan
To make ahead
Cover and refrigerate cake and topping separately for up to 3 days. Top cake with cherry topping just before serving.
Originally appeared: EatingWell.com, March 2022
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Nutrition Facts(per serving)283Calories12gFat38gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
