Tested till perfect The Ultimate Canadian Cherry Cheesecake
The Ultimate Canadian Cherry Cheesecake
Photography by Jeff Coulson/TC Media

The Ultimate Canadian Cherry Cheesecake

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe4 out of 5 based on 48 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 6 hours 30 minutes
  • Portion size 12


  • 1 cup 1cupgraham cracker crumbs
  • 1 cup 1cupgranulated sugar
  • 2 tbsp 2tbspbutter, melted
  • 2 pkg (250 g each) 2pkg (250 g each)cream cheese
  • 3 3eggeggs
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspvanilla
  • 1 pinch 1pinchsalt
  • 3 cups 3cupssour cream

Sour Cherry Topping:

  • 3 cups 3cupspitted sour cherries
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupwater
  • 1 tbsp 1tbspcornstarch
  • 2 tsp 2tspgrated lemon zest
  • 2 tsp 2tsplemon juice
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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 Information Per serving: about

cal 420 pro 9g total fat 26g sat. fat 15g
carb 39g dietaryfibre 1g sugar 29g chol 117mg
sodium 247mg potassium 274mg

% RDI:

calcium 12 iron 6 vit A 30 vit C 7
folate 10
This recipe is featured on Your seasonal food guide: Cherries
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