Cherry Cheesecake Sour Cream Walnut (Print Version)
Classic cherry cheesecake bursts with creamy richness, tart cherry topping, and a delicate walnut graham crust.
# Ingredients:
→ Crust
01 -
1 cup graham-cracker crumbs
02 -
½ cup California walnuts, finely chopped
03 -
⅓ cup butter, melted and cooled to room temperature
04 -
¼ cup sugar
→ Filling
05 -
24 oz cream cheese (3 x 8-oz packages)
06 -
1 ½ cups sugar
07 -
6 large eggs
08 -
2 cups sour cream
09 -
2 tablespoons cornstarch
10 -
1 tablespoon lemon juice
11 -
2 teaspoons vanilla extract
→ Topping
12 -
21 oz canned cherry pie filling
13 -
1 tablespoon grated lemon peel
14 -
½ teaspoon lemon juice
# Steps:
01 -
Preheat oven to 350°F (175°C). In a medium bowl, mix graham-cracker crumbs, walnuts, butter, and ¼ cup sugar with a fork. Press mixture firmly on the bottom and around the sides of a 9-inch springform pan to within 1½ inches of the top.
02 -
In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Gradually add 1½ cups sugar, beating well. Lower the mixer speed and beat in eggs one at a time, followed by sour cream, cornstarch, lemon juice, and vanilla extract. Beat at medium speed for 3 minutes until smooth.
03 -
Wrap the bottom of the springform pan with heavy-duty foil to prevent leaks. Pour the filling into the pan. Place the springform pan in the center of a roasting pan, then pour about 2 inches of water into the roasting pan. Carefully transfer to the oven and bake for 1 hour or until lightly browned.
04 -
Turn off the oven and partially open the oven door. Leave the cheesecake in the oven for 30 minutes. Remove the cheesecake and cool it completely in the pan on a wire rack.
05 -
Cover the cheesecake with plastic wrap and refrigerate for at least 2 hours. For best results, chill overnight.
06 -
Mix cherry pie filling, grated lemon peel, and lemon juice. Remove the side of the springform pan and carefully loosen the cheesecake from the bottom with a spatula. Spoon the cherry topping evenly over the chilled cheesecake before serving.
# Notes and Tips:
01 -
Water baths create steam in the oven, reducing cracks on the cheesecake surface and preventing a crust from forming.