Cheesecake

I love cherries and I love cheesecake. I decided to bring both of them together and make my favorite dessert. This cheesecake is rich, and not so sweet. The fusion between the cheesecake and cherries is heavenly. Cheesecakes make every occasion special. It brings a smile to everyone's face. I am just happy knowing there is a slice of cheesecake on my plate.

Supplies needed:

9-inch springform pan

Measuring cup

Parchment Paper

Foil

Bowl for mixing

Handheld electric mixer

A baking pan that would fit the springform pan

Stove-safe saucepan for making cherry sauce

Teaspoon and tablespoon measuring spoons

Scissors

Spatula

Cake Stand

Ingredients for cherry sauce: 

1/2 cup fresh cherries, seeds removed

1 tablespoon sugar

1 teaspoon vanilla extract

½ cup water

Ingredients for the crust:

Cooking spray

2 cups crushed Graham crackers

1/4 cup brown sugar

3 tablespoons unsalted melted butter

Parchment paper

Foil

Ingredients For the filling:

20 oz cream cheese

3/4 cup sour cream

¾ cup granulated sugar

2 teaspoon pure vanilla extract

4 large eggs

Preheat the oven to 325 degrees.

Cut parchment paper in a round shape to line the bottom of the pan. Line the sides of the pan with a piece of foil. Then spray the springform pan. 

Add cherries, sugar, vanilla extract to the saucepan. Add half a cup of water and simmer the fruit till it becomes a thick sauce. Use medium heat and stir some to avoid sticking to the pan. 

Grind the graham crackers in a food processor. Add brown sugar and melted butter and combine with the ground graham crackers. Mix well. These ingredients are for the crust. Add them to the springform pan and press to make an even crust.

Add cream cheese, vanilla extract, sour cream, sugar and mix with the hand mixer. Add eggs one at a time and keep mixing till the filling has no lumps and appears creamy.

Pour the filling on top of the crust in the springform pan.

Fill the baking pan with around 1 inch of water. Put the springform pan in the baking pan.

Top the cheesecake with cherry sauce. You can take a toothpick and create swirly patterns with the sauce.

Bake the cake at 325 degrees for around 45 minutes. Overbaking the cake creates cracks.

Cool the cheesecake at room temperature and put it in the refrigerator. The next day you can remove the cheesecake from the refrigerator and gently remove the sides of the springform pan and the foil. Place the cake on the cake stand. Leave the parchment paper base on

A slice of cheesecake makes everything all right! Partner cherry and cheesecake, and you will have a taste explosion. All you need is love and a slice of this cheesecake.