Dreamy's Delights

It's all about the food!

Triple-Cherry Cheesecake

on August 25, 2012

Our friends Monica and Jolly are having their engagement party today. I told them I would bring something special to help celebrate. This cheesecake definitely falls into the “special” category. It is rich, luscious, fruity and well, pretty much perfect. The recipe comes from The Bon Appetit Cookbook (2006) pg 533. I did not actually use the cheesecake part of the recipe, just the cherry sauce recipe. The cheesecake is from Philadelphia cream cheese and the crust is my own.


1 cup Nilla wafer crumbs

3 TB sugar

3 TB melted butter

5 8-oz packages of cream cheese , softened

1 cup sugar

3 TB flour

4 eggs

1 cup sour cream

1 TB vanilla (I used 1 tsp of almond extract this time to accent the cherries. Always use less almond extract than vanilla because it’s a much stronger flavor.)

Preheat the oven to 350F. Mix together cookie crumbs, 3 TB of sugar and melted butter. Press into the bottom of a 9″ spring form pan. Bake 10 minutes. Remove from oven and let cool for about 10 minutes.

In a mixing bowl, combine cream cheese, sugar and flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over crust.

Carefully fold a large single piece of aluminum foil around the pan. Heavy duty foil works best for this. When you fold it up around the sides of the pan, make sure there are no folds or creases that can allow water into the foil. Then place the baking pan in a larger pan with hot water coming about 1″ up the sides of the pan. This water bath technique helps prevent the top of the cheesecake from cracking.

Bake for 1 hour and 10 minutes.

Loosen cake from rim and let cool to room temperature then refrigerate overnight. Do NOT cover with plastic wrap. The residual heat of the cake will cause condensation on top of the cake and make it soggy. So make sure you don’t have anything garlic/onion flavored in the fridge lol.

Cherry Sauce

3/4 cup dried tart cherries

1 1-lb bag of frozen, pitted Bing cherries, thawed, drained and juice reserved

1/2 cup cherry jam/preserves

2 TB brandy

1 TB cornstarch

Combine dried cherries and reserved juice in a heavy, medium saucepan. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.

Mix cherry jam, brandy and cornstarch in a bowl. Stir into dried cherry mixture. Add thawed cherries. Stir over medium heat until mixture boils and thickens, about 1 minute. Cool slightly then refrigerate until cold. (Can be made two days ahead, keep refrigerated.)


It is really important to make the cake a day before you’re serving it. It needs the time to chill in the fridge. When you’re ready to remove it from the pan, remove the outer ring, place a smooth piece of plastic wrap over the top of the cake. Place a large cutting board on top of the cheesecake and carefully flip it upside down. The bottom of the pan is most likely going to be stuck to the crust. The best way to do this is to take a dish towel, wet it down, warm it in the microwave for a bit and then put the hot towel on the bottom of the pan. This melts the butter in the crust allowing the pan to be lifted away. Once you have the bottom of the pan off you can place a decorative plate on the bottom of the cheesecake and gently flip it right side up. Remove the plastic wrap and top with the cherry mixture, leaving a 1/2 border along the edge of the cake.

This picture shows the cheesecake upside down on a cutting board after removing the bottom of the pan. As you can see the cutting board is bigger than the cake which is important. If your cutting board isn’t big enough, the edges of the cake can break off.

The picture on the right shows the cake right side up and placed on a pretty plate. I get these plates at Bed Bath and Beyond for about $1.50 each. They are the perfect size for a 9″ cake and cheap enough that I don’t mind leaving them behind.



And here’s the finished product. 🙂

One response to “Triple-Cherry Cheesecake

  1. cht7 says:

    Delicious! That’s loaded with cherries! Mouth watering!

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