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Valentine’s Day Cherry Cheesecake

cherry cheesecake

Valentine's Day Cherry Cheesecake

Nothing says Valentine's Day like a sweet, tart, and creamy Cherry Cheesecake! Before you head out to the store to purchase one, we suggest you try this recipe at home. It's a lot easier than you think, and we think your sweetheart will appreciate it more than the store-bought variety!
Servings 16
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 15 minutes


For the Cheesecake

  • ¾ cup Crushed graham crackers
  • ¾ stick Unsalted butter, melted
  • ¼ tsp Member's Mark™ Ground Cinnamon
  • ¼ tsp Member's Mark™ Organic Ground Ginger
  • 26.5 oz Softened cream cheese
  • ¾ cup White granulated sugar
  • tsp Pure vanilla extract
  • 2 large Eggs
  • 1 Egg yolk
  • 1 cup Light sour cream (remove 2 tbsp from the 1 cup for correct measurement)
  • Juice and zest from ½ lemon
  • 1 pinch Member's Mark™ Sea Salt

For the Fresh Cherry Sauce

  • 1.2 lbs Fresh cherries, pitted
  • ¼ cup White granulated sugar
  • ¼ cup Water
  • 2 tbsp Lemon juice
  • 2-3 tsp Corn starch


For the Cheesecake

  • Preheat oven to 320℉ on the convection setting. Grease and line an 8-inch round spring form tin with parchment paper.
  • In a medium bowl, add the crushed graham cracker, melted butter, Member's Mark™ Ground Cinnamon, and Member's Mark™ Organic Ground Ginger, and mix well.
  • Press the graham cracker mixture firmly into the bottom of the prepared tin by using the bottom of a glass. Bake for 10 minutes while making the filling.
  • Using a hand-held or stand mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth. Scrape down the sides of the bowl as needed.
  • Add the sugar and vanilla and beat well, again scraping down the sides as necessary.
  • Add the eggs and extra yolk one at a time, beating until each is well incorporated.
  • Add the sour cream, Member's Mark™ Sea Salt, lemon juice, and zest, beating until combined.
  • Remove the crust from the oven. Pour the filling over the top of the crust base and smooth the top.
  • Place a dish or baking sheet filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking sheet (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 55-65 minutes.
  • Turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1/2 an hour before removing it. Let it cool to room temperature, then transfer to the fridge.
  • While the cheesecake is cooling, make the cherry sauce.

For the Fresh Cherry Sauce

  • In a medium saucepan, combine the cherries, water, lemon juice, and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.
  • Continue to let simmer, being sure to stir every so often for about 10 minutes until the cherries have softened and the liquid has tripled. Use a spoon to skim off froth as it’s cooking.
  • In a small bowl, make a slurry using the corn starch and 3 teaspoons of water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy. The sauce will also thicken more upon cooling.
  • Remove from heat and allow to cool completely. Add 2 cups of the cherry sauce to the top of your cheesecake, and serve!
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry, dessert, Valentine's Day
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