Description
This Cherry Crumble Cheesecake is a decadent dessert combining a buttery cookie crust, luscious cream cheese filling, fresh cherry topping, and a crunchy crumble layer. Baked in a water bath for a smooth, creamy texture, this cheesecake offers a perfect balance of tart cherries and sweet crumble, ideal for any special occasion or indulgent treat.
Ingredients
Scale
COOKIE CRUST:
- 250 g digestive or graham crackers
- 2 tablespoons granulated sugar
- 75 g butter, melted
CHERRIES:
- 300 g fresh pitted cherries (about 350 g with pits)
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons lemon juice
CRUMBLE:
- 110 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
CHEESECAKE:
- 800 g cream cheese, full fat, room temperature
- 250 g granulated sugar
- 200 g sour cream (14-18%), room temperature
- 1 ½ tablespoons cornstarch
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 large eggs
Instructions
- Preheat and prepare crust: Preheat your oven to 160ºC (325ºF) with a conventional setting. Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
- Make the cookie crust: In a food processor, blend the digestive or graham crackers with granulated sugar until finely ground. Melt the butter and add it to the mixture, pulsing until fully combined. Press this mixture evenly into the bottom and slightly up the sides of the prepared pan using the bottom of a glass for a compact, smooth crust.
- Bake crust: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool to room temperature while leaving the oven on.
- Prepare cherries: Halve and pit the cherries. In a small bowl, toss cherries with granulated sugar, all-purpose flour, and lemon juice until evenly coated and no dry flour remains. Set aside.
- Prepare crumble topping: In another bowl, combine all-purpose flour and dark brown sugar. Add room temperature butter and mix with a fork until the mixture forms crumbs with no dry flour. Set aside.
- Make cheesecake batter: Using a hand mixer or stand mixer with paddle attachment, beat cream cheese on low speed for 1 minute until smooth. Add granulated sugar and mix until combined, scraping down the bowl as needed and mixing an additional minute on low speed.
- Add sour cream mixture: In a small bowl, whisk sour cream with cornstarch until smooth. Add this mixture along with vanilla and almond extracts to the cream cheese batter. Mix gently on low speed until combined.
- Incorporate eggs: Add eggs two at a time, mixing on low speed until just combined after each addition. Scrape down the sides of the bowl and give a final blend to ensure homogeneous batter.
- Assemble cheesecake: Pour the batter onto the cooled crust in the springform pan. Evenly distribute the cherry mixture over the batter, then sprinkle the crumble topping on top.
- Set up water bath: Boil water in a kettle. Place the springform pan inside a larger 25 cm (10 inch) cake pan. Then, place that cake pan inside a bigger baking or roasting pan and carefully pour hot water into the outer pan, filling it to two-thirds up the sides of the cake pan. This prevents water from seeping into the crust.
- Alternative water bath sealing: If preferred, tightly wrap a triple layer of aluminum foil around the springform pan to seal it against water intrusion before placing it in the water bath. Ensure complete coverage to avoid leaks.
- Bake cheesecake: Bake in the preheated oven for 1 hour and 25 to 35 minutes. The cheesecake should be slightly wobbly in the center when done.
- Cooling in oven: Turn off the oven, crack the oven door slightly open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Cool to room temperature: Remove the cheesecake from the water bath and unwrap foil if used. Place it on a cooling rack and cool completely at room temperature for about 1 hour.
- Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, to allow it to fully set before serving.
Notes
- Use room temperature ingredients for a smoother batter and better texture.
- Ensure the water bath pan is tightly wrapped or nested correctly to avoid water leaking into the cheesecake, which could ruin the texture.
- Do not overbake; the center should remain slightly jiggly for creamy cheesecake consistency.
- Chilling overnight improves flavor and firmness.
- You can substitute frozen pitted cherries if fresh are unavailable, but thaw and drain them first.
- Allow the crust to cool completely before adding the batter to prevent sogginess.
Keywords: cherry crumble cheesecake, cheesecake recipe, cherry dessert, crumble topping, baked cheesecake, fruit cheesecake