Creamy Cheesecake
Light and moist, this Creamy Cheesecake is perfect for any occasion! With a fruit topping, this is a dessert everyone will love!
Ingredients
CRUST
- 1 3/4 cups Graham Cracker crumbs
- 1/4 cup granulated sugar
- 1 small pinch ground sea salt
- 5 tbsp. unsalted butter, melted tips & tricks
- 1/2 tsp. pure vanilla extract
FILLING
- 4 packages (8 oz. each) cream cheese, room temperature tips & tricks
- 1 1/3 cups granulated sugar
- 1/4 tsp. ground sea salt
- 3/4 cup full fat sour cream, room temperature
- 2 tsp. pure vanilla extract
- 5 large free-run eggs, room temperature
FRUIT TOPPING
- 5 ounces frozen black cherries
- 1 1/2 tbsp. granulated sugar
- 1/2 tbsp. limoncello liqueur see Recipe
- 1/2 tsp. cornstarch (mixed with 2 tbsp. cold water)
Directions
CRUST
- Preheat oven to 350ºF.
- In the bowl of a food processor, add crumbs, sugar and salt; process until blended.
- With the appliance running, slowly pour in melted butter and vanilla extract through the feed tube – the texture should be like damp sand.
- Pour into a 9-inch non-stick springform pan. Press the crumbs firmly into the bottom and up the sides as high as possible using the bottom of a measuring cup or glass.
- Carefully transfer the springform pan to the preheated oven and bake for 7 minutes.
- Remove from the heat, place the springform on a rack; set aside to cool while making the filling.
FILLING
- In the bowl of a stand mixer with the paddle attachment, add cream cheese and process on medium speed until creamy and smooth, about 1 minute; clean the sides and bottom of the bowl.
- While the appliance is running, slowly add sugar and mix well; stop to clean the sides and bottom of the bowl.
- Add salt, sour cream and vanilla. Process until the mixture is well combined and smooth, cleaning the sides and the bottom of the bowl a few times as well as the paddle attachment.
- Add the eggs, one at a time, mixing well between each addition and scraping down the bowl.
- Pour the batter into the prepared cooled crust and transfer to the 350ºF preheated oven; bake for 10 minutes
- Reduce the heat to 300ºF and continue baking for an additional 50 to 60 minutes or until the edges are slightly puffed.
- Turn off the oven and leave the cheesecake in with the door closed for 1 hour.
- Remove the cheesecake from the oven and let it cool for 1 hour. While warm, run a thin knife around the outside to help release the cake from the pan later.
- Transfer it to the fridge for at least 8 hours but preferably overnight.
- When ready to serve, gently remove the sides and run a knife under the bottom to release the cake from the base; carefully transfer to a cake server.
FRUIT TOPPING
- In a small saucepan over medium heat, add fruit and sugar; stir well to coat.
- Add Limoncello liqueur, stir and set the timer for 5 minutes or until the fruits are just tender.
- Increase the heat slightly and when simmering, add cornstarch mixture; stir until it thickens.
- Transfer fruit mixture to a bowl and let it cool off a little before covering and transferring to the fridge until ready to serve.