Easy Baked Cherry Cheesecake

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This delicious baked cherry cheesecake with the right amount of sweet and tart makes a wonderful anytime cake! Made with sour cream, milk and a cocoa powder – ground hazelnut crust and finished off with cherries. Use blueberries, gooseberries, currants or peaches if you’re having trouble finding cherries to make this delicious treat!


Today I’m sharing with you this absolutely amazing cherry cheesecake recipe. It’s delicious, not overly sweet and an eye-catcher! It has a chocolate and hazelnut base, filled with sour cream and topped with cherries. I’ve made this cherry cheesecake with canned sour cherries preserved in water. I was just too lazy to pit fresh cherries. Besides not everyone has access to fresh cherries.

The beauty of this recipe is that it’s very forgiving.

  • You can use fresh, canned or frozen cherries to make it. It’s very important that you thicken the sauce with cornflour before spreading it on the cake. And if you’re using fresh or frozen cherries, just cook them first for about 10 to 15 minutes and add cornstarch for thickening. Don’t forget to add a little bit of sugar.
  • Feel free to use cream cheese or Greek yoghurt instead sour cream.
  • If you’re having trouble finding cherries (fresh, canned or frozen), feel free to use for instance gooseberries, currants or blueberries. Made this cake with gooseberries as well and it was a huge HIT!

Ingredients for cherry cheesecake

For the chocolate – hazelnut crust

  • 150 g (1 ¼ cups/ 5.3 oz) plain flour (all purpose flour)
  • 1 medium egg
  • 70 g (2.5 oz) butter, soft
  • 75 g (¼ cup + 2 tablespoons/ 2.6 oz) sugar
  • 2 tablespoons cocoa powder, unsweetened
  • 2 ½ teaspoons baking powder
  • 100 g (1 cup/ 3.5 oz) ground hazelnuts

For the filling

  • 250 ml (1 cup/ 8 ½ fl. oz) milk
  • 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)
  • 100 g (½ cup/ 3.5 oz) sugar
  • 1 tablespoon vanilla sugar/ ½ teaspoon vanilla extract
  • 400 g (about 1 2/3 cups/ 14.1 oz) sour cream

For the topping

  • about 360 g (12.7 oz) canned sour cherries preserved in water, drained
  • about 360 ml (about 1 ½ cups/ 12.2 fl oz) cherry water (from the canned cherries)
  • 40 g (⅓ cup/ 1.4 oz) corn flour (cornstarch)

It’s very important that you avoid cherries packed in sugary syrup!

How to make cherry cheesecake

Make cocoa powder and hazelnuts crust

Put the sugar, butter, flour, hazelnuts, cacao powder, baking powder and an egg into the bowl.

Using your hands combine all the ingredients together until you have a firm dough.

Crumble the dough in a 26 cm (10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside.

Then preheat the oven to 180 ° C (356 °F), with both top and bottom heat.

Make egg-free cheesecake filling and bake

In the same bowl that you’ve used to make the cake base add milk and cornstarch and mix well. Add sour cream and sugar and whisk to a smooth cream. Pour the filling in the spring-form cake tin and bake for 50 minutes.

Make cherry sauce/ pudding and bake again

About 5 minutes before the 50 minutes baking time is over, drain the cherries, keeping the cherry water. Put cherry water in the pot, leaving ¼ behind and bring to a boil. In the meantime mix cornstarch with cherry water that you kept aside and add to the pot once the water starts boiling. Keep stirring constantly until it starts to bubble and has thickened.

Remove from the heat and let cool for about 2 minutes.

After 50 minutes remove the cake from the oven. Scatter the cherries over the cake and then spread the cream/pudding that you just made on top of the cherries and bake for another 10 minutes.

Remove from the oven, let cool completely and enjoy!

More cheesy cakes

Easy cherry cheesecake

This delicious baked cherry cheesecake with the right amount of sweet and tart makes a wonderful anytime cake. Made with sour cream, milk and a cocoa - ground hazelnut crust and finished off with cherries. Use blueberries, gooseberries, currants or peaches if you're having trouble finding cherries to make this delicious treat!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: afternoon tea, Baking, Breakfast, Brunch, Cakes
Cuisine: European, German
Keyword: baking, berry recipes, cakes, cherry cheesecake, Kirsch Käsekuchen, summer
Servings: 12 Servings
Author: Ester from esterkocht.com

Equipment

  • Colander
  • Small pot or saucepan
  • Whisk
  • Parchment paper
  • 26 cm(10 inch) spring-form (or cake tin with removable base)
  • Bowl
  • Spatula/ spoon

Ingredients

For the cocoa - hazelnut crust

  • 150 g (1 ¼ cups/ 5.3 oz) plain flour (all purpose flour)
  • 1 medium egg
  • 70 g (2.5 oz) butter soft
  • 75 g (¼ cup + 2 tablespoons/ 2.6 oz) sugar
  • 2 tablespoons cocoa powder unsweetened
  • 2 ½ teaspoons baking powder
  • 100 g (1 cup/ 3.5 oz) hazelnuts ground

For the fillling

  • 250 ml (1 cup/ 8 ½ fl. oz) milk room temperature
  • 40 g (⅓ cup/ 1.4 oz) cornstarch (corn flour)
  • 100 g (½ cup/ 3.5 oz) sugar
  • 1 tablespoon vanilla sugar or ½ teaspoon vanilla extract
  • 400 g (about 1 2/3 cups/ 14.1 oz) sour cream room temperature

For the topping

  • 360 g (12.7 oz) canned sour cherries preserved in water drained (keep the water)
  • 360 ml (about 1 ½ cups/ 12.2 fl oz) cherry water from the canned cherries
  • 40 g (⅓ cup/ 1.4 oz) cornstarch (corn flour)

Instructions

  • Put the sugar, butter, flour, hazelnuts, cacao powder, baking powder and an egg into the bowl. Using your hands combine all the ingredients together until you have a firm dough. Crumble the dough in a 26 cm (10 inch) spring-form (or cake tin with removable base) lined with a parchment paper at the bottom and greased on the side. Using your hands, press the cake base until the bottom of the cake tin is covered. Make the dough a bit high on the sides as well and set aside. Then preheat the oven to 180 ° C (356 °F), with both top and bottom heat.
  • In the same bowl that you've used to make the cake base add milk and cornstarch and mix well. Add sour cream and sugar and whisk to a smooth cream. Pour the filling in the spring-form cake tin and bake for 50 minutes.
  • About 5 minutes before the 50 minutes baking time is over, drain the cherries, keeping the cherry water. Put cherry water in the pot, leaving ¼ behind and bring to a boil. In the meantime mix cornstarch with cherry water that you kept aside and add to the pot once the water starts boiling. Keep stirring constantly until it starts to bubble and has thickened. Remove from the heat and let cool for about 2 minutes.
  • After 50 minutes remove the cake from the oven. Scatter the cherries over the cake and then spread the cream/pudding that you just made on top of the cherries and bake for another 10 minutes. Remove from the oven, let cool completely and enjoy!

Notes

  • Feel free to use cream cheese or Greek yoghurt instead sour cream.
  • You can use fresh, canned or frozen cherries to make it. It's very important that you thicken the sauce with cornflour before spreading it on the cake. And if you're using fresh or frozen cherries, just cook them first for about 10 to 15 minutes and add cornstarch for thickening. Don't forget to add a little bit of sugar.
  • Avoid cherries packed in sugary syrup!
  • If you're having trouble finding cherries (fresh, canned or frozen), feel free to use for instance gooseberries, currants, or blueberries.
  • Feel free to substitute ground hazelnuts with ground almonds. 

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or share your creation with me on Ester kocht Facebook Page or tag @ester.kocht on Instagram.

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