How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
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CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
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#natashaskitchen #cheesecake #dessert
❤️EASY NO BAKE✨ Chocolate Cherry Cheesecake Pie????????????????PERFECT Valentine's Day Weight Watchers Dessert!????
❤️EASY NO BAKE✨ Chocolate Cherry Cheesecake Pie????????????????PERFECT Valentine's Day Weight Watchers Dessert!???? Weight Watchers Friendly | With Calories & Macros This is a lightened up, easy, no bake, WW friendly dessert that is perfect for Valentine's Day!❤️Weight Watchers Points & Calories/Macros and additional nutritional information Included.
#cherriesinthesnow #weightwatchersrecipes #weightwatchersholidayrecipe
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Ingredients:
8 oz Light cream cheese
8 oz Cool Whip Fat Free Whipped Topping
1 package, .6 oz Jell-O Cherry sugar free low calorie gelatin dessert
1⁄2 cup Lakanto Sugar free powdered monkfruit sweetener with erythritol
1 tsp lemon juice
1 tsp Almond extract
12 oz Signature Select Frozen Dark Sweet Cherries, Pitted- defrosted
140 g Teddy Grahams Graham Snacks, Chocolate
4 Tbsp Brummel & Brown Spread Made with Yogurt
2 tsp Lakanto Classic Monkfruit Sweetener With Erythritol
2⁄3 cup Plain fat free Greek yogurt
70 gm Lily's Milk Chocolate Style Baking Chips
To make the crust, crush up teddy grahams and mix with melted Brummel and Brown and 2 tsp granulated sweetener. Press into pie pan and refrigerate while making filling. For the filling, cream the cream cheese and Greek yogurt together until creamy. Add in powdered sweetener, jello, almond extract and lemon juice and mix until combined. Fold in whipped topping. Fold in 2/3 of the cherries and 2/3 of the chips, reserving the rest for topping the pie. refrigerate for at least 4 hours or overnight. Top with remaining cherries and chocolate chips before serving.
Makes 9 servings. WW Points per serving - 8 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
*Nutrition Information: YIELD: 9 SERVING SIZE: 1/9
Amount Per Serving: CALORIES: 263 TOTAL FAT: 10 g SATURATED FAT: 4 g CHOLESTEROL: 14 mg SODIUM: 286 mg CARBOHYDRATES: 40 g FIBER: 4 g SUGAR: 13 g PROTEIN: 6 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
LILY'S Milk Chocolate Style No Sugar Added, Baking Chips
Lakanto Powdered Monk Fruit Sweetener with Erythritol
Lakanto Classic Monk Fruit Sweetener with Erythritol
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More EASY Cream Pies!!
Lightened Up Strawberry Cheesecake Cream Pie????????
Skinny Black Forest Cream Pie????
2 EASY NO BAKE Pumpkin Cream Pies????
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YOU WON'T BELIEVE THIS! - NO-BAKE Cherry Ripple Cheesecake! - The Scran Line
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RECIPE
Sauce
250g - 1 3/4 cups cherries, halved, pitted
2 tbs granulated sugar
Base
380g (33 cookies) Oreo Chocolate biscuits, crushed
1/3 cup brown sugar
125g - 1/2 cup unsalted butter, melted
Cheesecake
750g (3 blocks) cream cheese, softened
105g - 1/2 cup caster sugar
60g - 1/4 cup sour cream
2 tbsp powdered sugar
105g - 1/2 cup milk powder
1 tsp vanilla extract
300ml - 1 1/4 cup heavy whipping cream
Extra cherries to serve
Instructions:
Sauce
Add the pitted cherries and sugar into the pan of a large saucepan and mix to combine. Place on a medium heat and cook until the mixture boils. About 2 minutes. Increase to high heat. Stir for 5 minutes and then take off the heat to cool to room temperature before adding to a blender to mix until smooth.
Base
Grease the sides of a 20cm springform pan and line with baking paper.
Add the Oreos and brown sugar to the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the mixture into the springform pan and use the back of a spoon or flat based/straight sided cup to firmly press the crumbs into the bottom and sides of the cake pan. Chill in the fridge for 30 minutes.
Cheesecake
Add the cream cheese into the bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a hand mixer for this. Mix until fluffy and smooth, about 3 minutes. Scrape down the bowl, swap the paddle attachment for the balloon whisk attachment and add the sugar. Mix for another couple minutes. Add the sour cream, powdered sugar, milk powder, sour cream and vanilla extract and mix until everything is well combined and fluffy.
Add the heavy cream to a clean bowl and use a balloon whisk (or regular beaters is using a hand mixer) to whip to stiff peaks. Add the cream to the cheese mixture and gently fold through until fluffy and well combined.
Add half the mixture into the chilled cake pan and use a spatula to spread around. Drizzle with some cherry sauce and swirl with a skewer. Add the rest of the cheesecake mixture and then drizzle some more cherry sauce, about 2 tsp (reserve the remainder to serve alongside the cheesecake). Swirl and place in the fridge for 6-8 hours. Overnight is best.
Notes
Cheesecake can be stored in an airtight container for up to three days.
Don’t be tempted to place the cheesecake in the freezer to set up as it will freeze and then melt as it defrosts losing it’s fluffy sliceable consistency.
Cherry Chocolate Cheesecake Recipe
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Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
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RECIPE
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GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
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CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
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CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
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CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
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Chocolate Cherry Berry Cheesecake | No Bake | Kravings
It's summer and the stores are bursting with fresh Cherries and Berries and who want's to turn that oven on anyway? This is the best season for a refreshing no bake cheesecake. No fuss and full on flavor. Here are the ingredients and steps to make this recipe!!!
I've made many a cheesecake in my day, I've set them in Cheesecake pans, mini tins and molds and they always turn out amazing. I've made Cheesecake with a lime jello top layer but this time, I added some Jello right into the cheesecake batter. The results are delicious!
Chocolate Cherry Berry Cheesecake
2 cups Oreo cookie crumbs
1/4 - 1/2 cup melted Butter
500 gms of cream Cheese
Juice of 1/2 Lemon
300 ml sweetened condensed Milk
2 tbsps of Cocoa powder
1 pkg Gelatine (1 tbsp - 15 ml)
30 gms Cherry Jello
1/4 each Cherries & Berries
1 cup Chocolate curls
More Cherries and Berries for garnishing
Add melted butter to the cookie crumbs so it’s just moist and pack it down tightly in a cake pan
I’ve used an 18 x 18 cm pan but you can use a similar size springform pan as well
Chill the Oreo base for at least 20 - 30 mins
Warm up the Cheese in the microwave and beat
Add the Lemon juice and the condensed Milk
Dissolve the cocoa in a little water and add half and beat well to incorporate
Dissolve both the gelatine and jello in some hot water, mix and allow to cool before adding to the mixture
Pour over the set Oreo base on top of the berries
Add more berries as required
Set in the fridge for at least 8 hours
At the 1-2 hr mark, remove and add the Chocolate curls before returning to the fridge
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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