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Vanilla Bean Cheesecake with Cherries Recipe

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A rich and creamy vanilla bean cheesecake with a buttery graham cracker crust and glossy sweet-tart cherry topping. This elegant make-ahead dessert is perfect for holidays, birthdays, and special occasions.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar, for crust
  • 1/2 cup unsalted butter, melted
  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar, for cheesecake
  • 1 cup sour cream, room temperature
  • 4 large eggs, room temperature
  • 1 vanilla bean
  • 2 teaspoons vanilla extract, for cheesecake
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 cups pitted fresh or frozen cherries
  • 1/2 cup granulated sugar, for cherry topping
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract, for cherry topping

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan. If using a water bath, securely wrap the outside of the pan with several layers of heavy-duty aluminum foil.
  2. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
  3. Bake the crust for 8–10 minutes. Remove from the oven, let cool slightly, and reduce the oven temperature to 325°F (165°C).
  4. Beat the softened cream cheese and 1 cup sugar on low to medium speed until smooth and creamy, avoiding excessive mixing.
  5. Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the cream cheese mixture along with the sour cream, 2 teaspoons vanilla extract, flour, and salt. Mix just until combined.
  6. Add the eggs one at a time, mixing on low speed after each addition. Stop mixing as soon as the final egg is incorporated.
  7. Pour the filling over the cooled crust and smooth the surface.
  8. For a water bath, place the springform pan inside a larger roasting pan and carefully add hot water until it reaches about halfway up the sides of the springform pan.
  9. Bake for 60–75 minutes, until the edges are set but the center still has a slight wobble.
  10. Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool gradually.
  11. Remove the cheesecake from the oven and water bath and cool completely at room temperature. Refrigerate for at least 6 hours or preferably overnight.
  12. For the cherry topping, combine the cherries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook for several minutes until the cherries begin releasing their juices.
  13. Stir the cornstarch and water together until smooth. Add the slurry to the cherries and cook for 2–4 minutes, stirring frequently, until glossy and thickened.
  14. Remove the cherry topping from the heat, stir in 1/2 teaspoon vanilla extract, and cool completely.
  15. Spoon the cooled cherry topping over the chilled cheesecake shortly before serving. Slice and serve chilled or slightly softened at room temperature.

Notes

  • Use room-temperature cheesecake ingredients and avoid overmixing after adding the eggs to help prevent cracks.
  • A water bath promotes gentle, even baking and a creamy texture.
  • Vanilla bean paste can replace the whole vanilla bean while maintaining a vanilla-forward flavor and visible specks.
  • Fresh or frozen pitted cherries work well. Frozen cherries can be cooked without thawing but may require additional cooking time.
  • For an almond-cherry variation, add a small amount of almond extract to the cherry topping.
  • Blueberries, strawberries, raspberries, or mixed berries can replace the cherries.
  • Store covered in the refrigerator for up to 4–5 days. When possible, store the cherry topping separately.
  • Freeze the cheesecake without the topping for up to 2 months and thaw overnight in the refrigerator before serving.
  • For the best texture, serve chilled or let the cheesecake stand at room temperature for 15–20 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/vanilla-bean-cheesecake-with-cherries-recipe/