Cherry Cheesecake with Gingersnap Crust
Introduction:
The Cherry Cheesecake with Gingersnap Crust offers a delightful twist on the classic dessert.
The zesty gingersnap base, combined with the creamy cheesecake layer and topped with a luscious cherry topping, makes for a dessert that is as visually appealing as it is delicious.
This cheesecake is perfect for special occasions or as a decadent treat to elevate any meal.
Ingredients:
For the crust:
1 1/2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
For the filling:
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the cherry topping:
2 cups fresh or frozen cherries, pitted
1/2 cup granulated sugar
1 teaspoon lemon juice
2 tablespoons cornstarch dissolved in 2 tablespoons water
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a bowl, combine gingersnap crumbs, melted butter, and sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Allow to cool while you prepare the filling.
Make the Filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, continuing to beat until well blended.
Add eggs one at a time, beating just until incorporated after each addition. Stir in sour cream.
Pour the filling over the cooled crust. Smooth the top with a spatula.
Bake the Cheesecake:
Bake in the preheated oven for 50 minutes. Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour. Remove from the oven and cool to room temperature. Chill in the refrigerator for at least 4 hours.
Prepare the Cherry Topping:
In a saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook until cherries release their juices and the mixture comes to a simmer.
Stir in the cornstarch mixture. Bring back to a simmer and cook, stirring constantly, until thickened (about 1-2 minutes). Cool to room temperature.
Assemble and Serve:
Once the cheesecake is chilled, spoon the cherry topping over the top.
Store in the refrigerator until ready to serve. Release the cheesecake from the springform pan before serving.
Conclusion:
This Cherry Cheesecake with Gingersnap Crust brings together the warm, spicy notes of gingersnap with the cool, creamy texture of cheesecake, and the tart sweetness of cherries.
It’s a stunning dessert that promises to be a showstopper at any gathering. Enjoy the layers of texture and flavor that make this cheesecake a memorable treat.