Cherry Cheesecake

Crust Ingredients

• 9 tablespoons unsalted butter (128g)
• 1 1/4 cups all-purpose flour (172g)
• 4.5 tablespoons granulated sugar (63g, equals 4 tablespoons plus 1.5 teaspoons)
• 1/2 teaspoon lemon zest (~half to whole lemon, depending on the size)
• 2 egg yolks, beaten
• 1/4 teaspoon vanilla extract

Filling Ingredients

• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 8ounce packages of cream cheese (24 ounces total), room temperature
• 1/2 teaspoon lemon zest (~ half to whole lemon, depending on the size)
• 1/4 teaspoon vanilla extract
• 2 eggs, room temperature
• 1 egg yolk, room temperature
• 1/4 cup milk

Topping

I usually use canned cherry pie filling for the topping, but sometimes I make it from scratch with these ingredients.

• 3/4 cup sugar
• 2 tablespoons cornstarch
• dash of salt
• 4 cups cherries (fresh or frozen unsweetened)
• 1/3 cup water

Crust

1. Preheat oven: Set the oven to 400°F.
2. Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper, attach the side of the pan, and trim off any excess paper.
3. Chill the butter: Cut the butter into small cubes and chill in the refrigerator.
4. Mix dry ingredients: Combine the flour, sugar, and lemon zest in a large bowl.
5. Cut in the butter: Use a pastry blender to cut in the cold butter until the mixture becomes crumbly and all butter is covered in flour, with pea-sized crumbs (a few larger crumbs are okay).
6. Add egg yolks and vanilla: Stir in the egg yolks and vanilla extract. Mix well. The yolk can be a little difficult to distribute, but mix it the best you can. It is okay if there are some clumps of yolk.
7. Press the crust base: Press 1/3 of the crust mixture to the bottom of the baking pan and press evenly over the parchment paper. You only want the crust on the bottom of the pan at this point and no crust on the pan sides.
8. Remove sides of the pan: Carefully detach the sides of the springform pan, leaving the crust base on the bottom part of the pan. Place the bottom of the pan with the crust mixture on a cookie sheet.
9. Bake the crust: Bake the crust for 7 minutes at 400°F.
10. Cool the crust: Remove from the oven and allow the crust to cool completely.
11. Prepare the sides: Grease or butter the sides of the springform pan and reattach to the cooked and cooled crust base.
12. Press crust on sides: Press the remaining dough up the sides of the pan, about halfway up.

Filling

1. Preheat oven: Set the oven to 450°F.
2. Mix dry ingredients: In a medium bowl, stir together the sugar, flour, and salt.
3. Beat cream cheese: Using a stand mixer with a paddle attachment (or a handheld mixer), beat the softened cream cheese, lemon zest, and vanilla extract until fluffy.
4. Add sugar mixture: Gradually mix in the sugar mixture with the cream cheese, beating until well combined.
5. Add eggs: Scrape down the sides of the bowl, then add the eggs and egg yolk all at once. Beat until just combined.
6. Incorporate milk: Slowly add the milk, mixing until combined. Avoid overmixing.
7. Pour filling: Pour the cream cheese mixture over the cooled crust. Gently tap the pan a few times to release any air bubbles.

Bake

1. Prepare for baking: Place the cheesecake on a cookie sheet lined with foil or parchment paper. Use a rimmed cookie sheet in case any butter from the crust oozes out during baking.
2. Initial bake: Bake in a 450°F oven for 10 minutes.
3. Reduce heat: Lower the oven temperature to 300°F and continue baking for 50-55 minutes, until the edges are set but the center still jiggles slightly. A small jiggle is fine, as the cheesecake will continue cooking as it cools. (Be careful not to overbake, as this will affect the creaminess.)
4. Cool in the oven: Turn off the oven and open the door slightly. Let the cheesecake cool gradually in the oven for 5-8 minutes.
5. Cool completely: Remove from the oven and allow the cheesecake to cool completely at room temperature.

Wrap and Chill

1. Remove from pan: Once the cheesecake is fully cooked, carefully remove the side of the springform pan. If needed, use a spatula to gently release the cheesecake from the sides.
2. Keep on pan base: Do not remove the cheesecake from the bottom of the springform pan.
3. Cover and chill: Place the cheesecake (still on the pan base) onto a plate. Cover it tightly with plastic wrap and refrigerate overnight. (See wrapping tips below.)
4. Transfer after chilling: The next day, lift the chilled cheesecake and carefully remove the parchment paper and pan bottom. Transfer the cheesecake to your final serving plate. It's much easier to move when cold, reducing the risk of breaking.

Cherry Topping

Use your favorite canned cherry pie filling or prepare the sauce from scratch using the instructions below

1. Combine dry ingredients: In a saucepan, mix together sugar, cornstarch, and salt.
2. Add water and cherries: Stir in water and cherries until well combined.
3. Cook mixture: Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly.
4. Simmer: Once bubbly, continue to cook and stir for an additional 2 minutes.
5. Cool the topping: Transfer the cherry mixture to a bowl, cover, and chill until ready to use.
6. Top the cheesecake: Spread the cherry topping over the cheesecake. It’s best served cold.
7. Slice and enjoy: Cut into slices and enjoy your delicious cheesecake!

Makes 12 slices.