Tested till perfect Cherry Cheesecake
Cherry Cheesecake
Photography by Matthew Kimura

Cherry Cheesecake

This retro dessert gets an update with a homemade cherry topping. Serve it right from the fridge so the squares cut nicely.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

Recipe2 out of 5 based on 13 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 2 cups 2cupsgraham wafer crumbs
  • 1/3 cup 1/3cupbutter, melted


  • 2 pkg (each 8 oz/250 g) 2pkg (each 8 oz/250 g)cream cheese, softened
  • 1 can (300 mL) 1can (300 mL)sweetened condensed milk
  • 1/4 cup 1/4cupwhipping cream
  • 1/2 tsp 1/2tspvanilla


  • 1 jar (28 oz/796 mL) 1jar (28 oz/796 mL)red sour cherryred sour cherries, in light syrup
  • 1/4 cup 1/4cupgranulated sugar
  • 1 tbsp 1tbspcornstarch
  • 1/2 tsp 1/2tspfinely grated orange rind
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In bowl, stir crumbs with butter until moistened; press into greased 13- x 9-inch (3 L) glass baking dish. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.

Filling: In large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over base, smoothing top. Cover and refrigerate until firm, about 4 hours.

Topping: Drain cherries, reserving juice in saucepan; add sugar and bring to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into juice and cook, stirring, until thickened, about 1 minute. Remove from heat. Stir in cherries and orange rind; let cool. (Make-ahead: Cover and refrigerate cheesecake and topping separately for up to 2 days.)

Cut cheesecake into serving sizes; serve with topping.

Nutritional Information Per serving: about

cal 459 pro 8g total fat 26g sat. fat 16g
carb 51g fibre 1g chol 77mg sodium 317mg

% RDI:

calcium 13 iron 16 vit A 30 vit C 3
folate 12
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