Classic cheesecake with cherry compote

Ingredients

The Base

200 grams (7.05 ounces) shortcrust cookies

70 grams (2.47 ounces) butter

Cheese Mass

400 grams (14.11 ounces) cream cheese

90 grams (3.17 ounces) sugar

90 grams (3.17 ounces) whipping cream

1 large egg

Cherry Compote

180 grams (6.35 ounces) cherries

60 grams (2.12 ounces) sugar

12 grams (0.42 ounces) cornstarch

24 grams (0.85 ounces) water

Instructions

Step 1

In a saucepan, combine the cherries with sugar and bring to a boil over medium heat. Consistently stirring helps to ensure an even cook.

Step 2

Dilute the cornstarch in water, then slowly pour it into the cherries while stirring constantly. Cook the mixture over low heat for 2-3 more minutes, stirring continuously. This step thickens the compote.

Step 3

Remove the saucepan from the heat, transfer the compote to a bowl, cover it with plastic wrap (ensure it is in direct contact with the surface to prevent a skin from forming), and let it cool. Cooling allows the compote to thicken further.

Step 4

Melt the butter. Grind the cookies into fine crumbs and mix them with the melted butter. Press this mixture into an 18-20cm (7.09-7.87 inch) mold, ensuring the base and sides are well compacted. Place the mold in the fridge to set. A firm base makes it easier to handle later.

Step 5

In a mixing bowl, combine cream cheese and sugar on low speed until smooth. Add the egg, followed by the whipping cream, and blend until the mixture is homogeneous. Make sure all ingredients are at room temperature to avoid lumps.

Step 6

Pour the cheese mixture onto the prepared base, level the surface, and bake in a preheated oven at 248°F (120°C) for about 1-1.5 hours. The cheesecake is ready when the center slightly jiggles and the sides are set. Avoid over-baking to keep the cheesecake creamy.

Step 7

Cool the cheesecake to room temperature, then pour the cooled cherry compote on top. Refrigerate for at least 12 hours to allow the cheesecake to stabilize. This step enhances the flavor and texture.

Servings

Once your delightful cherry cheesecake has chilled and set, it’s ready to shine! For a simple but striking presentation, serve each slice with a dollop of whipped cream and a few fresh cherries on the side. 🍒

Feeling a bit adventurous? Add a scoop of vanilla ice cream alongside each slice for an indulgent treat that balances the tartness of the cherries with creamy sweetness. 🍦 cheesecake party!

If you’re hosting a gathering, consider making mini cheesecakes in cupcake molds for an elegant, individual serving option that's impossible to resist.

And don't forget to drizzle some of that extra cherry compote over the top – and maybe even a sprinkling of powdered sugar – for a picture-perfect finish! 🍰✨

Equipment

18-20cm (7.09-7.87 inch) mold

An appropriately sized mold is crucial for the perfect bake. Ensure yours is non-stick or lined with parchment paper for easy removal.

Mixer

You'll need a mixer to blend the cream cheese and sugar to a smooth consistency. A hand mixer works fine, but a stand mixer can make the task even more comfortable.

Oven

Having your oven preheated to the correct temperature (248F or 120C) ensures even baking. Consider using an oven thermometer to verify the temperature.

Saucepan

This will be used to prepare the cherry compote. A medium-sized, heavy-bottomed saucepan is ideal for this process.

Bowl and Foil

Use a bowl covered with foil to cool the cherry compote without forming a skin. Make sure the foil touches the surface of the compote.

Variations

Gluten-Free: Swap out the shortcrust cookies with gluten-free cookies of your choice. You can easily find delicious gluten-free graham crackers or shortbread for the perfect base.

Vegan: Use a vegan cream cheese substitute, and replace the butter with a plant-based alternative. Substitute the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). For the cream, opt for coconut cream or another plant-based cream alternative. 🌱🍒

Faq

Why did my cheesecake crack?
Cracks can occur if the cheesecake is overbaked or if the oven temperature is too high. Ensure to bake it at 248F (120C) and avoid overmixing the batter.
Can I use frozen cherries for the compote?
Yes, you can use frozen cherries. Just make sure to thaw them and drain any excess water to avoid a watery compote.
Can I make this cheesecake in advance?
Absolutely! This cheesecake actually benefits from being made a day in advance, allowing it to set properly and the flavors to meld together beautifully.
How do I know when the cheesecake is done?
The cheesecake is ready when the edges are set, and the center is still a bit jiggly. It will firm up as it cools.
How can I prevent the crust from getting soggy?
To avoid a soggy crust, ensure the cheesecake pan is well-chilled before adding the filling. Also, consider blind-baking the crust for 8-10 minutes at 350F before adding the filling.
What’s the best way to achieve a smooth cheesecake?
Ensure all your ingredients are at room temperature before mixing. This helps to create a smooth and homogeneous cheesecake batter.