After a couple attempts at the Mini Nutella Cheesecakes, I decided to try the same recipe, sans Nutella, with a cherry topping to see if it would be a decent go-to cheesecake recipe or if I’d have to find something else. I like this recipe because it’s tasty, simple and most of the ingredients are always in my kitchen. I found the cherry topping in the baking aisle of the grocery store. I wanted to try to make it from scratch but after looking at the ingredients and decided that it wasn’t THAT bad for you, I changed my mind. Plus, the ease of it being ready to use was a bonus.
I decided to make a 7″ and had enough left over for a little 5″. It’d probably be the perfect amount for an 8″ or 9″ but the 7″ spring form is the largest one I have. Plus, the smaller ones are cuter, IMO.
At the request of my boyfriend, I put the graham crumbs along the sides of the cheesecake. He also requested a layer on top which I didn’t accommodate. Adding it to the side proved to be an issue though. I wasn’t sure how far up to put the graham crumbs so I just went to the top of the pan. (You need to butter the sides so that it stays up.) When the cheesecake rose in the oven, the batter stuck to the crumbs that were higher, and then when it sunk, it brought the crumbs down with it. I also forgot to pre-bake the crumbs before putting the cheesecake in, so doing that might have been able to prevent this. Maybe. I guess the lesson learned is to not put the crumbs so high and don’t forget to bake them before adding the cheesecake.
All in all, the two cheesecakes turned out great and this has now become my go-to cheesecake recipe. Here’s the recipe:
One 5″ and one 7″ cheesecake
- 250g graham crumbs
- 35g unsalted butter, melted
- 45g sugar
- 500g cream cheese, softened
- 320g sugar
- 2 eggs
- 1/2 cup heavy cream
- 1 tbsp vanilla
- 1 can of cherry topping
Preheat oven to 325°. Combine the graham crumbs, sugar and melted butter and mix well. It should resemble semi-wet sand. Butter the sides of the springform pan. Line the bottom of the pan with the crust mixture and press down firmly. Bake for 5-10 minutes. Remove from oven and allow the crust to cool completely.
In an electric mixer, beat cream cheese and sugar until combined. Add eggs, one at a time, and beat until just mixed. Mix in cream and vanilla. Bake for 50-60 minutes for the 5″ or 80-90 minutes for the 7″. Turn off the oven and crack the door open 1″. Allow the cheesecake to cool down slowly. After about 30 minutes, remove from the oven and let cool completely. Cover the top and transfer to the fridge for a minimum of four hour, overnight is best.
Once chilled, remove from springform pan, top with the cherry topping and enjoy!