Cherry Cheesecake – recipe

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This week the Food Blogger’s Challenge was cheesecake.
Mmmm, cheesecake.
The hubby had given me a mini cheesecake pan for Christmas and I’d not had a chance to use it yet so I thought this would be the perfect chance to give it a try.

I used a very basic New York Cheesecake recipe – nothing fancy – and then I went to the store to get the ingredients I needed. You can see all of that fun in my Google+ Album – We’re Going to the Market and We’re Gonna Make a Cheesecake. Fun times….

I made a 9″ round and 12 mini cheesecakes.
When you get to the photos at the end and you only see 10 mini cheesecakes, well there is an explanation but I’m not explaining except to say that someone had to make sure the mini cheesecakes weren’t overcooked. Ah-hem.

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I also somehow failed to take photos the whole way through the process. I suspect it was because it was – oh who the heck knows why. I just didn’t but you’ll get the idea.

So here you go:

Cherry Cheesecake
Mini Strawberry Cheesecakes


15 graham crackers, crushed
2 TBSP butter, melted

4 8 oz packages cream cheese at room temperature
1 1/2 cups granulated sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 TBSP pure vanilla extract
1/4 cup all purpose flour

4 strawberries cut into small pieces mixed with 1/2 tsp sugar
1 1/2 cup cherries, pitted and halved

Preheat the oven to 350°
Mix the graham crackers and melted butter. Spray your pan(s) with cooking spray. If making one large cheesecake use a 9″ springform pan – I used my mini and an 8″ springform pan.

Press the graham cracker mixture into the bottom of the pan. With the mini pan I used a tamper to make sure it went up the sides a bit.

To make the cheesecake batter mix the cream cheese with the granulated sugar until well blended. It’s really important that the cream cheese be room temperature so you get a smooth batter.

Blend in the milk. Then add the eggs one at a time just ’til incorporated. Mix in the sour cream and vanilla. Then the flour. Mix until smooth.

Pour into the prepared pan(s). Bake for 1 hour. Turn the oven off, and let the cake cool in oven with the door closed for 5 or 6 hours.

The mini cheesecakes should have come out a bit sooner at around 45 minutes – they were just a touch overdone. Lesson learned. It was my first time with them as I mentioned.(I did pull them out of the oven while letting the bigger cheesecake remain.)

Fully cool in the refrigerator. When ready to decorate, prepare your fruit. I put the strawberries on the mini cakes and the cherries on the big cake.

I was quite happy with how the little ones ended up looking. They did taste very good. Slightly overdone on the edges but not that bad.

The big one I did not get to taste. It ended up going to feed the firemen. We have a big wildfire going on right now and it’s all hands on deck. The hubby called and said they needed food so I pulled whatever I could.

He said they enjoyed it. There was none left. That is always a testament to good cheesecake!

Be sure to check out what the other Food Bloggers have prepared this week:

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