Best 7 Cheesecake With Cherry Glaze Recipes
Indulge in a delightful culinary journey with our delectable cheesecake adorned with a luscious cherry glaze. This classic dessert combines a creamy, velvety cheesecake filling nestled atop a graham cracker crust, creating a harmonious symphony of textures and flavors. The crowning glory is a vibrant cherry glaze, adding a burst of sweetness and tanginess that perfectly complements the richness of the cheesecake. This recipe promises an unforgettable dessert experience, whether you're a seasoned baker or a novice in the kitchen.
Alongside the classic cherry glaze cheesecake recipe, we offer variations that cater to diverse preferences and dietary needs. For those seeking a burst of citrusy freshness, our lemon glaze cheesecake tantalizes the taste buds with its zesty lemon glaze. If you prefer a chocolatey indulgence, our chocolate ganache cheesecake decadently pairs a rich chocolate ganache with the creamy cheesecake filling. For those with gluten sensitivities, our gluten-free cheesecake offers a delicious alternative with an almond flour crust.
Each recipe is meticulously crafted with detailed instructions, ensuring success even for novice bakers. We guide you through every step of the process, from preparing the crust to baking and assembling the cheesecake. Additional tips and tricks help you troubleshoot common challenges and achieve the perfect texture and flavor in your cheesecake.
Whether you're celebrating a special occasion, hosting a gathering, or simply craving a sweet treat, our cheesecake with cherry glaze and its recipe variations will satisfy your cravings and leave you with an unforgettable dessert experience.
CLASSIC CHERRY-TOPPED CHEESECAKE
Whip up a delicious sweet and tart Classic Cherry-Topped Cheesecake from My Food and Family. This cheesecake has a tasty cherry topping that can't be beat. You can even customize slices for each guest if they prefer a plain cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h45m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
- Spoon cherry topping over cheesecake before serving.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0.6937 g, Sugar 0 g, Protein 6 g
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
CHERRY CHEESECAKE
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
- Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
- Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
- Lightly whip the cream, and then fold it into the cream cheese mixture.
- Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
EASY CHERRY CHEESECAKE
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Provided by beckas
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5
CHERRY GLAZED CHEESECAKE
I have not tried this recipe. I'm posting this recipe in response to the recipe request board. I got this recipe from My Great Recipes cards.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare crust by mixing together crumbs, sugar, spices and almonds. Stir in butter, mixing well. Press into bottom and slightly up sides of 10-inch springform pan. Set aside.
- Prepare filling by throughly beating all filling ingredients in food processor fitted with steel blade, scraping down sides occasionally if using mixer, beat at least 10-15 minutes until well blended. Pour into prepared pan. Bake at 350 for 35-40.
- Remove from oven. Cool for 5-10 minutes. Mix together topping ingredients and pour over cake. Return to oven. Bake at 475 for 5-7 minutes. Cool. Cover. Chill for at least 4 hours.
- Prepare glaze by mixing well sugar and cornstarch in saucepan.
- Stir in cherry juice. Simmer over medium heat, stirring, until mixture comes to boiling. Simmer 2 minutes. Remove from heat. Cool 5-10 minutes. Stir in food coloring.
- Spread cherries evenly over chilled cheesecake. Pour glaze over. Chill until ready to serve.
Nutrition Facts : Calories 679.8, Fat 43.8, SaturatedFat 24.9, Cholesterol 191.9, Sodium 350.5, Carbohydrate 63, Fiber 1.7, Sugar 50.4, Protein 11.4
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your cheesecake. Use real cream cheese, fresh sour cream, and pure vanilla extract.
- Make sure your cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients and prevent lumps.
- Don't overbeat the batter. Overbeating can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent it from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly and develop its full flavor.
Conclusion:
This cheesecake with cherry glaze is a classic dessert that is sure to impress your friends and family. With its creamy texture, tangy flavor, and sweet cherry glaze, it's the perfect treat for any occasion. So next time you're looking for a special dessert, give this cheesecake a try!
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