Recipe of Perfect NY Cherry Cheesecake

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to make a special dish, NY Cherry Cheesecake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

NY Cherry Cheesecake Recipe. NY Cherry Cheesecake made with Ricotta cheese. Made in your Instant Pot or Pressure cooker.

You can cook NY Cherry Cheesecake using 17 ingredients and 12 steps. Here is how you achieve it.

Ingredients of NY Cherry Cheesecake

1. Prepare 1 block of cream cheese.
2. Prepare 1 cup of heavy cream.
3. You need 1 cup of sour cream.
4. Make ready 1 teaspoon of salt.
5. It’s 3/4 cup of white sugar.
6. It’s 3 of large eggs.
7. Make ready 1 tablespoon of vanilla extract.
8. Prepare 3-4 tablespoons of all-purpose flour.
9. You need 1/4 cup of lemon/lime juice.
10. It’s of For the Crust:.
11. It’s 2 cups of crushed Graham crackers.
12. Make ready 1/3 cup of melted butter.
13. It’s of For the Topping:.
14. Prepare 1 cup of cherries.
15. It’s 1/2 cup of white sugar.
16. You need 1/4 cup of water.
17. You need 1 teaspoon of vanilla extract.

This creamy cherry cheesecake recipe is made from scratch and topped with delicious cherry pie They've been simplified and reduced to a package of cream cheese, some pudding and cool whip.Mini Cherry Cheesecakes are the perfect size for parties and showers, and with just six Sweet little Mini Cherry Cheesecakes are such a cute dessert to make and serve at just about any gathering.Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.Spoon cherry pie filling evenly over cream cheese layer.

NY Cherry Cheesecake step by step

1. Preheat oven to 350F. Butter a 9-inch spring form pan and line the bottom with baking paper..
2. For the crust: pour the melted butter into the crushed Graham crackers and mix until all the crumbs are soaked. Pour the mixture into the pan and shape the bottom crust by pressing it with a spoon. Refrigerate while making the cheesecake batter..
3. For the topping: In a small saucepan, heat the cherries with the water, sugar and vanilla. Stir on a low heat until the syrup lightly thickens. Remove from the heat and let it cool..
4. Using an electric mixer or a whisk, cream the sugar with the cream cheese and vanilla extract. Add the salt..
5. Mix-in the eggs one at a time. Do not over-beat the mixture to prevent aerating the batter. Add the heavy cream, sour cream and lemon juice. Mix well..
6. Add 3-4 tablespoons of flour, one at a time, then mix to prevent lumps..
7. Pour the batter into the spring form pan with the crust..
8. Wrap the bottom of the spring form pan with aluminum foil and place it on a baking tray. Pour hot water on the tray up to an inch on the side of the pan..
9. Place it in the preheated oven and bake for about 1 hour or until the sides are slightly puffed and the center is set or a little wobbly..
10. Turn off the heat and let the cake stay inside the oven for 1 hour to prevent cracking..
11. Take the cheesecake out and run a knife on the side of the cake to release it from the pan. Let it cool completely to room temperature. Refrigerate for 5-6 hours or overnight to let the cake set properly..
12. Pour the sweetened cherry on top before serving. Bon appetit..

No bake cherry cheesecake made with fresh cherries.Cherries are in season right now so it's a Her cheesecake looked amazing and I bet it tasted no less.I'm excited to see how she used amaretti.

Here's my lemony New York-style cheesecake.Fresh summer cherries are ideal spooned over it.Don't bother to cook the cherries, just macerate them with lemon juice and sugar to bring out the juices.Filling: Beat the cream cheese and then mix in sugar and vanilla while beating until well blended.The cherry cheesecake scones were absolutely wonderful.