Preheat your oven to 150C/300F. This is an important step to ensure your cheesecake bakes evenly. A properly preheated oven will help achieve that smooth, creamy texture we’re looking for.
In a medium bowl, blend graham cracker crumbs, 5 tablespoons of sugar, and 6 tablespoons of butter until the mixture resembles wet sand. This will be the base of your cheesecake. Make sure the crumbs are well combined with the butter for a rich flavor.
Press the crumb mixture firmly into the bottom of a 9-inch springform pie pan, creating an even layer. Use the back of a measuring cup to pack it down tightly. This crust will hold everything together, so take your time to make it solid.
In a large mixing bowl or stand mixer, beat 4 cups of cream cheese until it’s smooth and creamy. This step is crucial; you want to avoid any lumps for a velvety filling.
Add 1 cup of sour cream and 1 1/3 cups of sugar to the cream cheese. Beat until well combined. The sour cream adds a nice tang that balances the sweetness of the filling.
Mix in 1 teaspoon of vanilla extract, enhancing the flavor profile of your cheesecake.
Gently fold in the 4 large whisked eggs, one at a time, until fully incorporated. Avoid over-mixing at this stage to keep your filling light and airy.
Carefully transfer the cheesecake filling to the prepared crust, smoothing out the top with a spatula. This will ensure an even bake and a beautiful finish.
Bake in the preheated oven for 60 to 70 minutes, until the edges are set and the center is still slightly jiggly when touched. It’s vital not to over-bake the cheesecake, as it will firm up as it cools.
Once baked, allow the cheesecake to cool completely in the pan. This cooling step is essential for achieving that perfect creamy texture.
In a food processor, blend about two-thirds of the cherries with 2 tablespoons of cornstarch until smooth. This will create a delightful cherry sauce.
Transfer the blended cherry mixture to a small saucepan and add 1 cup of sugar. Cook over medium heat for about 10 to 15 minutes, stirring occasionally until it thickens. You want a nice syrup consistency for topping your cheesecake.
Remove the cherry filling from heat and stir in the remaining chopped cherries. Allow the mixture to cool completely, stirring regularly to maintain its freshness.
Once cooled, spread the cherry topping evenly over the cheesecake. The vibrant color will make your cheesecake pop!
