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Enjoy A Delicious Cherry Cheesecake This National Cherries Jubilee Day!

September 17th, 2013 Cooking

Sometimes the simple things can be the best things. For this National Cherries Jubilee Day, consider pushing aside those complex, dedicant recipes in place of an old, homemade favorite that has graced dinner tables for generations - the classic cherry cheesecake. Never made one before? He's an easy-to-follow recipe to get started.

Ingredients

To start, you'll need crust ingredients such as 5 tablespoons of unsalted butter, 12 graham crackers, ¼ cup of sugar and ¼ cup of coarse salt. For the filling, pick up 2 ½ pounds of cream cheese, 1 ½ cups of sugar, ½ teaspoon of coarse salt, 4 large eggs and 1 cup of sour cream.

Crust

Take a 9-by-3 inch springform pan and grease it with butter. Using a food processor, you should break up your graham crackers until they've been turned into fine crumbs, then add melted butter, sugar and salt before pulsing the mixture. Feeling adventurous? Throw in a dash of brown sugar and honey to give that graham cracker crust a little extra kick of flavor. It wouldn't hurt to pulse a few almonds or walnuts to mix things up a bit too. When complete, you can push the crumbs into the bottom of your pan so that it's about 1 inch thick. Place this in your oven for 15 minutes at 375 degrees, then remove and allow to cool.

Filling

With an electric mixer, you should beat your cream cheese until fluffy using a medium setting. Steadily add sugar, beating on medium while you do, before pouring in the salt. Mix in each egg individually, and then beat the sour cream for the final touch.

Bake

Now that you have your filling mixture, pour it into the graham cracker pan that has the bottom half covered in aluminum foil. Next, place this pan into a different roasting pan. You should also boil a kettle of water and pour it until it comes to the halfway mark on the side of the springform. Allow this to bake at 330 degrees for 1 hour 55 minutes, then remove the pan from the water and let it cool for 25 minutes. Finally, cut the cake free from the edge of the pan and allow it to chill overnight in the refrigerator.