The Ultimate Canadian Cherry Cheesecake

The Ultimate Canadian Cherry Cheesecake IMAGE Author: Canadian Living Credits: The Ultimate Canadian Cherry Cheesecake IMAGE

Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2013


  • 1 cup graham cracker crumbs
  • 1 cup granulated sugar
  • 2 tablespoons butter melted
  • 2 pkg (250 g each) cream cheese
  • 3 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 3 cups sour cream
Sour Cherry Topping:
  • 3 cups pitted sour cherries
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice


In bowl, stir together graham cracker crumbs, 1/4 cup of the sugar and butter until moistened; press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan.

Centre pan on large square of foil; press up to side of pan. Bake in 325ºF (160ºC) oven until set, 8 to 10 minutes. Let cool.

Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in remaining sugar until smooth and light, scraping down bowl twice, 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each and scraping down bowl often. Blend in lemon juice, vanilla and salt. Blend in sour cream. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 1-1/4 to 1-1/2 hours.

Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Refrigerate until cold, at least four hours. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Sour Cherry Topping: In saucepan, combine cherries, sugar and 3 tbsp of the water; cook over medium heat, stirring frequently, until tender, about 15 minutes.

Stir cornstarch with remaining 1 tbsp water; whisk into cherry mixture and cook, stirring, until thickened, about 1 minute. Remove from heat; stir in lemon zest and juice. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve over cheesecake.

Nutritional facts Per serving: about

  • Sodium 247 mg
  • Sugars 29 g
  • Protein 9 g
  • Calories 420.0
  • Total fat 26 g
  • Potassium 274 mg
  • Cholesterol 117 mg
  • Saturated fat 15 g
  • Total carbohydrate 39 g


  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

The Ultimate Canadian Cherry Cheesecake