Creamy Cheesecake with Sour Cherry Compote
About this Recipe
By: Rachel
There’s just something about a creamy cheesecake that hits the spot—rich, delicious, and totally irresistible. And this is exactly why I’m sharing my homemade cherry cheesecake recipe, plus a few tips to help you get that perfect texture every time. And yes, there’s sour cherry compote involved!
Creamy Cheesecake and Cherry Compote
Regular readers know that I am fortunate to possess a sour cherry tree (the fruit of which I also use in my Black Forest Trifle recipe). I always look forward to its annual yield with great joy and anticipation.
Sweet cherries are a wonderful snack. But when it comes to baking, there is nothing quite like sour cherries. It takes a cherry pie, black forest cake, creamy cheesecake, or other cherry dessert to the next level. Their tartness adds balance and depth—especially to creamy desserts like a homemade cherry cheesecake.
Exploring Different Styles of Cheesecake
Cheesecakes are one of my favorite desserts, and there are many delicious variations of cheesecake that exist around the world. Japanese style soufflé cheesecake, which is light and fluffy; dense New York cheesecakes, Basque cheesecake, with a burnt sugar topping; Italian cheesecakes made with ricotta, and many more. Each one has its own unique texture and flavor profile. This makes it hard to choose a favorite, but this creamy cheesecake recipe takes the cake (ha, ha).
Inspired by Rose Levy Beranbaum The Cake Bible, this cheesecake is luscious and creamy—deeply satisfying, but not too heavy or dense. My recipe dispenses with the bain-marie (water bath), making it easy to prepare. It comes out perfectly every time.
Why This Creamy Cheesecake Is My All-Time Favorite
This homemade cherry cheesecake is rich and decadent, with a truly indulgent texture unlike that of any other cheesecake. It’s the kind of dessert that doesn’t just satisfy—it lingers, leaving you thinking about that last bite long after the plate is clean.
When the craving strikes, nothing else will do but a silky, decadent slice! Ideally topped with a glossy fruit compote or a drizzle of bitter chocolate sauce, there’s something about that contrast—creamy and tangy, or creamy and darkly sweet—that keeps you coming back for more. If you’re looking for other sweet, cheese-based treats, try this Sweet Noodle Kugel.
Creamy Cheesecake Tips and Tricks
There are a few key things to keep in mind when baking a creamy. Here are a few tips to help you nail that signature creamy texture and avoid common mistakes along the way.
Start with Room-Temperature Ingredients: Be sure that your ingredients are at room temperature before you begin.
Mix Low and Slow: The most critical element to the texture of your cheesecake is to mix everything very slowly on very low speed. If too much air gets into the batter, your cheesecake will not have the perfect, creamy texture you want. That is why it is so important to begin with room-temperature ingredients. If they are cold, you will need to mix them at a higher speed to achieve a homogenous mixture, and the texture will be spoiled.
Don’t Overbake—Trust the Jiggle: Know that at the end of the baking period, the center of your cheesecake will be jiggly and loose, just like set Jell-O. That’s what you want—otherwise, the cheesecake will overcook. When it is time to turn off the oven, the cheesecake will only look set from about 1” (2 ½ cm) from the edges of the pan. At that point, stick the handle of a wooden spoon in the door to prop it open. Let the cheesecake continue to bake slowly in the ambient heat of the oven for another hour. Trust the process!
Your Turn: Make It, Top It, Love It
Now that you’ve got the tips and tricks, it’s time to bake your own creamy cheesecake at home. You can keep it classic or top it with sour cherries, fresh berries, or chocolate sauce. This rich and creamy dessert is always a crowd-pleaser. One slice in, and you’ll see why the classic New York cheesecake never goes out of style.
Beverage Pairing
By: Olivia
This tart, rich, and creamy cheesecake is a great dessert to pair with wine. The perfect complement can be found in Crémant Rosé. This sparkling wine, often made of Pinot Noir, has red berry notes to boost the compote and brightness to cut through the cheesecake. Plus, dessert and bubbles are just lovely!
Creamy Cheesecake with Sour Cherry Compote
Equipment
- Springform Pan 9-10"
- Cherry pitter if using fresh cherries
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
For the crust:
- 1 ½ cups (180g) graham crackers ground to crumbs
- 2 tablespoons white sugar
- 6 tablespoons (85g) unsalted butter (melted)
For the cheesecake filling:
- 3 packages (24oz / 680g total) full-fat cream cheese at room temperature (use bricks—do not use whipped spread)
- 1 ½ cups (250g) sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla bean paste or contents of 1/2 vanilla bean, or vanilla extract
- 3 large eggs at room temperature
- 1 ¾ cups (420g) sour cream at room temperature
For the sour cherry compote:
- 4 cups (600-650g) sour cherries (fresh, frozen, or canned + their juices)
- ½ cup + 2-3 tablespoons (80mL) cold water
- ½ cup (100g) white sugar
- 2-3 tablespoons tapioca starch
Step by Step Instructions
Step 1
- Preheat your oven to 325°F (160°C). Do not use the convection setting.
Step 2
- Make the crust by mixing the graham cracker crumbs and sugar together until well-combined. Add the melted butter, and mix until evenly distributed.Press the mixture evenly into the bottom and sides of a 10” (25cm) springform pan, and set the pan aside.
Step 3
- Next, prepare the cheesecake filling. Beat the cream cheese on medium-low speed for 2-3 minutes or until the texture is smooth.
Step 4
- Reduce the speed to low and gradually add the sugar and cornstarch, mixing until combined. Scrape the bowl as needed to ensure that nothing sticks to the bottom or sides.
Step 5
- Add the eggs, one at a time, and mix just until incorporated—do not overmix. Add the lemon juice, salt, and vanilla. Stir in the sour cream by hand with a silicone spatula.
Step 6
- Pour the filling over the crust and bake for 50-60 minutes, or until the cheesecake is set about 1” (2 ½ cm) from the sides of the pan. Turn off the oven and, using the handle of a wooden spoon, prop the door open very slightly, allowing the cheesecake to continue to bake gently in the ambient heat of the oven for 75-90 minutes. When your cheesecake is done, the edges will be set, but most of the cheesecake will jiggle like set Jell-O. Don't worry—it will finish setting in the refrigerator.Remove the cheesecake and allow to cool to room temperature before covering and transferring to the refrigerator.
Step 7
- While the cheesecake is baking, you can make the sour cherry compote.
Step 8
- Add the cherries, water, and sugar to a large, heavy saucepan and bring to a gentle simmer over medium heat, stirring with a wooden spoon to combine.
Step 9
- In a small bowl, mix the tapioca starch with 2 tablespoons cold water and whisk until smooth. As the cherry mixture simmers, drizzle in the tapioca and water mixture while continuing to stir with a wooden spoon. Remove once the mixture has thickened, 6-8 minutes, and transfer to a heatproof dish. Allow it to cool to room temperature, then cover and transfer to the refrigerator where it will continue to thicken.
Step 10
- When you are ready to serve the cheesecake, carefully unmold it onto a cake plate or large serving platter. Cut into slices and top with generous servings of sour cherry compote.
