Classic Baked Cherry Cheesecake
This classic baked cherry cheesecake features a rich, creamy texture with a subtle tang from sour cream. Eggs provide structure while slow, careful baking ensures a perfect slice without cracks. Ideal for dinner parties and special occasions.
Ingredients
Cheesecake Filling
- 24 oz full-fat cream cheese room temperature
- 0.75 cup granulated sugar
- 3 large eggs room temperature
- 0.5 cup full-fat sour cream room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 pinch fine sea salt
Instructions
- Preheat your oven to 325°F (165°C). Ensure all ingredients are at room temperature to prevent lumps and deflation.
- Beat the cream cheese alone on medium speed for 2–3 minutes until smooth. Add the sugar and beat another minute. Scrape the bowl.
- Add flour, vanilla, lemon juice, and salt. Mix on low until just combined.
- Add sour cream and mix on low until smooth.
- Add eggs one at a time, mixing on the lowest speed after each addition just until the yolk disappears.
- Pour batter over the cooled crust. Tap the pan gently on the counter 3–4 times to release air bubbles.
- Bake for 55–65 minutes. Edges should look set and slightly puffed, center should wobble gently.
- Turn off oven, crack door open 1 inch (prop with wooden spoon). Let cheesecake cool inside for 1 hour.
- Remove from oven, run knife around edge, cool to room temperature on counter (~1 hour), then refrigerate 4+ hours or overnight.
Notes
To prevent cracks: do not over-beat eggs, avoid overbaking, and cool gradually using the oven-door method. Top with cherry compote before serving if desired.