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Cherry Crumble Cheesecake

This Cherry Crumble Cheesecake combines rich, creamy baked cheesecake with sweet cherries and a buttery crumble topping for the ultimate dessert. The smooth cheesecake filling pairs perfectly with the juicy cherry layer and crisp crumble, creating the perfect balance of creamy, fruity and crunchy textures. 
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Resting time 6 hours
Total Time 8 hours 15 minutes
Course cheesecake
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

COOKIE CRUST

  • 250 g digestive or graham crackers
  • 2 tablespoon granulated sugar
  • 75 g butter

CHERRIES

  • 300 g fresh pitted cherries about 350 g with pits
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoon lemon juice

CRUMBLE

  • 110 g all-purpose flour
  • 80 g dark brown sugar
  • 70 g butter room temperature

CHEESECAKE

  • 800 g cream cheese, full fat room temperature
  • 250 g granulated sugar
  • 200 g sour cream 14-18% room temperature
  • 1 ½ tablespoon cornstarch
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 4 large eggs

Instructions
 

COOKIE CRUST

  • Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 23 cm/9-inch springform tin lined with parchment paper in the bottom.
  • In a food processor, add the cookies and granulated sugar and blend it all together until a fine sand-like texture. Melt the butter and add it to the food processor and blend it together.
    250 g digestive or graham crackers, 2 tablespoon granulated sugar, 75 g butter
  • Add the cookie crumbs to the springform and press the cookie crumbs down with the bottom of a glass, and up against the side of the pan, so it’s packed together and flattened out.
  • Bake it for 10 minutes. Then let it cool down so that it’s cool to touch. Keep the oven turned on.

CHERRIES AND CRUMBLE

  • While the crust bakes, prepare the cherries and the crumble.
  • Start by cutting the cherries in half and removing the pits. Then in a small bowl mix together the cherries, granulated sugar and all-purpose flour. Then add the lemon juice and mix it all together until there is no dry flour left. Set it aside.
    300 g fresh pitted cherries, 1 tablespoon granulated sugar, 1 tablespoon all-purpose flour, 2 teaspoon lemon juice
  • For the crumble, add all-purpose flour and brown sugar to another bowl and mix it together. Add the butter and with a fork mix it together until it forms a crumbled structure and there is no dry flour left. Set aside both toppings while making the cheesecake filling.
    110 g all-purpose flour, 80 g dark brown sugar, 70 g butter

CHEESECAKE

  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 minute on low speed. Then add the granulated sugar. Once all the granulated sugar is mixed in, scrape down the sides of the bowl and let it mix for 1 minute on low speed.
    800 g cream cheese, full fat, 250 g granulated sugar
  • In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the almond extract and vanilla extract and let it mix on low speed until combined.
    200 g sour cream 14-18%, 1 ½ tablespoon cornstarch, 1 ½ teaspoon vanilla extract, ½ teaspoon almond extract
  • Then add two eggs at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    4 large eggs
  • Pour the cheesecake batter into the spring pan. Gently divide the cherries first on top of cheesecake, followed by the crumble.
  • Boil water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
  • Alternatively, add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
  • Bake for 1 hour and 25-35 minutes.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a slight wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminium foil, if added, and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  • Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight before eating.

Nutrition

Carbohydrates: 63gProtein: 9gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 158mgSodium: 453mgPotassium: 246mgFiber: 2gSugar: 42gVitamin A: 1396IUVitamin C: 2mgCalcium: 120mgIron: 2mg
Keyword cheesecake, cherries, crumble
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