Cherry Cheesecake Recipe

If you like trying out different styles of cheesecake give this Cherry Cheesecake recipe a try, it's really yummy.

This is a rather fancy cheesecake because it has a cake base, a cherry filling, and a crumble topping.

So it's not the quick and easy type, but it is definitely worth the trouble since it will impress those lucky enough to get some.

The picture is the ultimate all-out version, taking this recipe further with spirals of whipped cream and topped with a cherry on each serving.

You decide how elaborate to make it.

Cherry Cheesecake Recipe


Cherry Cheesecake Recipe

Sponge Cake Base

1 Large Egg (at room temperature)
2 level tbsp Caster sugar
1 tbsp Golden or Corn Syrup
Zest of ½ Lemon
4 level tbsp Plain Flour

Cherry Base

250g Good Cherry Jam
1 tin Black Cherries (drained)

Cheesecake Filling

800g Full Fat Cream Cheese
200g Icing Sugar, sifted
25g Corn flour, sifted
3 tsp Vanilla extract
2 Large Eggs
125ml Double Cream

Crumble Topping

100g Plain Flour
100g Light Soft Brown Sugar
½ level tsp Cinnamon
50g Unsalted Butter
1 tsp Milk


Prepare the cake base

Line the inside of 25cm round spring-form tin with a single sheet of buttered foil.

Beat the egg and the sugar with an electric whisk until light and fluffy. Add the syrup and lemon zest, beat until very thick.

Sift the flour, then fold this through the whipped egg until evenly combined. Spoon into the tin, spread evenly, covering the base thinly.

Bake in preheated 180°C/350°F oven for 10-12 minutes until golden and firm.

Prepare the fruit filling

Cut the tinned cherries in half, removing any stones, press dry on paper towels and stir with the jam. Spread this mixture evenly over the sponge and set aside while making the crumble mixture.

Prepare the topping

Put the dry ingredients into a bowl and rub the butter and the tablespoon of milk through until the mixture resembles dry pastry crumbs. Leave at room temperature while making the filling.

Prepare the cheesecake filling

Beat the cream cheese with the icing sugar, corn flour and vanilla until light and fluffy.

Beat the eggs together in a separate bowl, then slowly beat the eggs into the cream cheese mixture. Stop as soon as the eggs are barely combined as you do not want to separate the mixture any more.

Stir in the cream until it disappears.

Spoon the cream cheese mixture into the tin and bake for 20 minutes at 180°C/350°F

At this point, open the oven door, sprinkle the crumble mixture over the top, close the oven door and bake for a further 30 – 40 minutes. At this stage only the very center should wobble slightly.

Remove Cherry Cheesecake from the oven, cool at room temperature, then refrigerate for 3-4 hours until firm and chilled.

Before serving add a couple cherries and drizzle some cherry syrup over each piece to impress your guests.