Cherry Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, cream cheese, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump.
2
If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
3
Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
4
Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
5
Lightly whip the cream, and then fold it into the cream cheese mixture.
6
Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
7
When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
813
kcal
Calories
70
g
Fat
29
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups graham cracker crumbs, 2 tablespoons sugar, 3/4 stick soft unsalted butter, 10 ounces cream cheese, and more.
Yes, Cherry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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