Creamy Cheesecake with Sour Cherry Compote
When the craving strikes, only a slice of perfect creamy cheesecake, topped with ruby-red sour cherry compote, will do.
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.
