Cherry Cheesecake Sour Cream Walnut

This classic cherry cheesecake brings a beautiful mix of creamy layers and juicy fruit that has topped every special celebration in my family. It is smooth tangy and always wins people over at birthdays and holiday dinners.

My kids always fought over who would get the last slice and now I make two just to avoid squabbles. The blend of sweet walnuts and tart cherries quickly made this a family legend.

Ingredients

• Graham cracker crumbs: supply a toasty base with a mild sweetness and are easy to find in any store Look for fine texture for best crust
• California walnuts: add a gentle crunch and deep flavor Choose fresh walnuts without any bitterness for the best result
• Butter: ties the crust together and brings richness Use high quality unsalted butter at room temperature
• Sugar: sweetens all the layers Pick granulated sugar for a fine texture and balanced taste
• Cream cheese: creates the main creamy filling Pick full fat blocks instead of whipped for the smoothest texture
• Eggs: help set the structure of the cheesecake Use large eggs at room temperature for even mixing
• Sour cream: gives that essential tang along with added creaminess Choose plain full fat sour cream for richness
• Cornstarch: steadies the filling and prevents cracks Look for a fresh powder with no lumps
• Lemon juice: lifts and brightens the flavor Use fresh lemons if possible for the cleanest taste
• Vanilla extract: rounds out the flavor with warmth Go for pure vanilla for richer results
• Cherry pie filling: forms the glistening topping with tart bite Pick a brand with whole cherries for pretty slices
• Grated lemon peel: in the topping is a zesty touch Wash lemons well before zesting
• Extra lemon juice: in the topping brightens everything up

Step-by-Step Instructions

Prepare the Crust:

Mix the graham cracker crumbs walnuts melted butter and a portion of the sugar with a fork in a medium bowl until evenly combined Press this mixture firmly onto the bottom and up the sides of your springform pan creating an even layer up to about halfway up the pan wall This makes a sturdy flavorful base for your cheesecake

Mix the Cream Cheese Base:

In a large bowl whip the cream cheese until completely smooth using your electric mixer on medium speed Slowly add the remaining sugar beating constantly to avoid lumps Scrape down the sides several times to ensure everything blends well This step is key to a creamy texture

Add Eggs and Remaining Ingredients:

Switch the mixer to low speed Beat in the eggs one at a time making sure each is fully mixed before adding the next Fold in the sour cream cornstarch lemon juice and vanilla extract Beat briefly on medium speed for about three minutes until the mixture looks glossy and thick Do not overmix or you risk a grainy cake

Prepare for Baking:

Carefully wrap the outside of the springform pan bottom and sides using a double layer of heavy duty foil Place the filled pan in the center of a deep roasting pan

Bake in a Water Bath:

Add a couple inches of hot water to the roasting pan until it comes about halfway up the side of the cheesecake pan Place the setup in a preheated oven at 350 F Bake for around one hour until the edges are puffed and very light golden but the center is still just a little wobbly

Cool Gradually:

Turn off the oven and crack the door open a few inches Let the cheesecake rest undisturbed in the oven for thirty minutes This gentle cooling helps prevent cracks

Chill in the Fridge:

Remove the pan from the oven and let it finish cooling completely on a wire rack Once cool cover it tightly with plastic wrap and chill at least two hours or better yet overnight Chilling helps flavors deepen and the texture set

Add Cherry Topping:

Combine cherry pie filling grated lemon peel and a dash of lemon juice in a small bowl Mix well Spoon the cherry sauce evenly over the cold cheesecake right before serving

Slice and Serve:

Run a thin knife around the inside edge of your pan to loosen the sides Carefully remove the pan ring Use a wide spatula to gently slide your cheesecake onto a plate then slice and serve with extra cherries if desired

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One of my favorite things in this recipe is how the walnuts in the crust create a subtle nutty layer that always surprises new guests. I remember my grandmother making sure the cherries sat in neat circles on top before serving dinner. Those little traditions have stuck with me for years.

Storage Tips

A fully chilled cheesecake will keep for up to five days covered in the refrigerator. If you plan to store it longer slice and wrap individual pieces tightly before freezing. Defrost overnight in the fridge for best texture.

Ingredient Substitutions

You can swap pecans for walnuts if you like a softer crunch. If you do not have sour cream try plain Greek yogurt for a similar tangy effect. Gluten free graham crackers work just as well for a gluten free base.

Serving Suggestions

Serve each slice with an extra dollop of cherry topping or a sprinkle of extra lemon zest for freshness. To make a festive platter surround the cheesecake with fresh berries and a little whipped cream. For parties I sometimes serve tiny squares as bite sized treats.

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Cultural and Historical Context

Cheesecake has roots going all the way back to ancient Greece but the version we know today is an American classic. The combination of a crunchy butter crust and creamy filling has graced diners and potlucks all over the country since the early 1900s. Cherry topping became popular in the mid twentieth century and is a celebration staple for countless families.

Recipe FAQs

→ How do I prevent cheesecake cracks?

Bake the cheesecake in a water bath to gently regulate heat and avoid overbaking. Allow it to cool gradually in the oven before removing.

→ Can I use fresh cherries instead of canned topping?

Yes, you can make your own topping with fresh or frozen cherries, sugar, and lemon juice simmered until thickened.

→ What's the purpose of cornstarch in the batter?

Cornstarch stabilizes the filling, helping it set with a creamy texture and reducing the risk of cracks.

→ How long should the cheesecake chill before serving?

Chill for at least 2 hours, but overnight chilling gives the best flavor and texture.

→ Can I make the walnut crust without walnuts?

Simply omit walnuts for a classic graham crust, or substitute with other finely chopped nuts if preferred.

→ Do I need to use a springform pan?

A springform pan makes unmolding easier and gives the cheesecake its signature tall sides and smooth appearance.