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Cherry Almond Cheesecake Recipe

Cherry Almond Cheesecake Recipe

Learn how to make the best homemade Cherry Almond Cheesecake with this easy baking recipe. This creamy, indulgent dessert combines the perfect balance of tangy cream cheese, sweet cherries, and fragrant almonds for a showstopping treat that's deceptively simple to create.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced Cherry Almond Cheesecake on a white ceramic cake stand, revealing its creamy texture and vibrant cherry swirls. Soft natural light highlights the glossy cherry topping cascading down the sides, while slivered almonds create textural contrast against the smooth surface. The cross-section exposes layers of buttery biscuit base, creamy almond-infused filling studded with whole cherries, and the jewel-toned cherry compote topping. A scattering of fresh cherries and crushed almonds surrounds the base of the stand, with a single perfect slice placed on a gold-rimmed dessert plate, ready to be savored.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g ground almonds</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">200ml sour cream</li><li class="ingredients-single-item">2 tsp almond extract</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">For the cherry topping:</li><li class="ingredients-single-item">400g fresh cherries, pitted (or frozen, thawed)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tbsp cornflour mixed with 3 tbsp water</li><li class="ingredients-single-item">For decoration:</li><li class="ingredients-single-item">50g flaked almonds, toasted</li><li class="ingredients-single-item">Fresh cherries with stems (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Cherry pitter (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Place a rack in the middle position. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This creates a watertight seal for the water bath, which will prevent a cracked cheesecake and ensure gentle, even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Add the ground almonds and sugar, then pulse to combine. With the motor running, slowly pour in the melted butter until the mixture resembles wet sand. This consistency is crucial – if it's too dry, it won't hold together; too wet, and it'll become greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the base of your springform pan, using the flat bottom of a glass to compact it evenly. A tightly packed base will hold together better when sliced. Bake for 10 minutes until lightly golden and fragrant, then set aside to cool while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl or stand mixer, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. This is crucial – room temperature cream cheese will blend much more smoothly than cold, preventing those dreaded lumps in your finished cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sugar and beat for another 2 minutes until well incorporated and slightly fluffy. Scrape down the sides and bottom of the bowl thoroughly to ensure everything is mixed evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which may cause your cheesecake to rise too quickly and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in the sour cream, almond extract, vanilla extract, and flour until just combined. The sour cream adds a wonderful tanginess while keeping the texture silky smooth, and the small amount of flour helps stabilize the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Take about 150g of your pitted cherries and roughly chop them. Gently fold them into the cheesecake batter, being careful not to overmix or crush them further.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling onto the cooled biscuit base and smooth the top. Tap the pan gently on the counter a few times to release any large air bubbles that might cause cracks later.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the cheesecake pan. This water bath creates a humid environment and ensures gentle, even heat distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 1 hour to 1 hour 10 minutes, or until the edges are set but the center still has a slight wobble – like firmly set jelly. Don't overbake! The cheesecake will continue to firm up as it cools. A perfectly baked cheesecake should have a slight jiggle in the center when gently shaken.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When done, turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the cheesecake is cooling, prepare the cherry topping. In a medium saucepan, combine the remaining pitted cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally until the cherries begin to break down and release their juices, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Stir in the cornflour mixture and continue to cook, stirring constantly, until the sauce thickens – about 2 minutes. It should coat the back of a spoon. Remove from heat and let cool completely. The sauce will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once the cheesecake has cooled in the oven, remove it from the water bath, carefully peel off the foil, and refrigerate for at least 6 hours or preferably overnight. Patience is key – this resting time allows the flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Spoon the cherry topping over the cheesecake, leaving some edges visible for a beautiful contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Scatter the toasted flaked almonds around the edge of the cheesecake and garnish with fresh cherries if using. The toasted almonds provide a wonderful textural contrast and enhance the almond flavor. Slice with a clean, warm knife, wiping between cuts for pristine slices that showcase all your hard work.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Almond Cheesecake?

Cherry Almond Cheesecake requires digestive biscuits, butter, ground almonds, cream cheese, eggs, sour cream, almond extract, vanilla, fresh or frozen cherries, sugar, lemon juice, and cornflour. The flavours combine beautifully to create a luscious, tangy-sweet dessert.

How to cook Cherry Almond Cheesecake at home?

Learn how to cook Cherry Almond Cheesecake by creating a buttery biscuit base, mixing a smooth cream cheese filling, and baking it gently in a water bath. The key techniques include bringing ingredients to room temperature, avoiding overmixing after adding eggs, and cooling gradually to prevent cracks for that professional finish.

Why should I use a water bath when baking cheesecake?

A water bath provides gentle, even heat distribution and creates a humid environment that prevents the surface from drying out. This technique significantly reduces the risk of cracks forming on your cheesecake and ensures a silky-smooth texture throughout.

Can I make this cheesecake without fresh cherries?

Absolutely! Frozen cherries work perfectly when thawed, or you can substitute with good-quality cherry preserves. For the topping, cherry jam mixed with a few tablespoons of water and lemon juice can create a delicious alternative that maintains the signature flavour profile.

How do I prevent my cheesecake from cracking?

Prevent cracks by bringing ingredients to room temperature, avoiding overmixing, baking in a water bath, and cooling gradually. Don't open the oven during baking, and never skip the step of letting it cool in the turned-off oven with the door slightly ajar before refrigerating.

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This creamy, indulgent dessert combines the perfect balance of tangy cream cheese, sweet cherries, and fragrant almonds for a showstopping treat that's deceptively simple to create.", "prepTime": "PT30M", "cookTime": "PT1H15M", "totalTime": "PT7H45M", "keywords": "cherry almond cheesecake, baked cheesecake, fruit dessert, almond dessert, special occasion dessert", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "38 g", "proteinContent": "7 g", "fatContent": "28 g", "saturatedFatContent": "15 g", "cholesterolContent": "120 mg", "sodiumContent": "250 mg", "sugarContent": "31 g", "servingSize": "1 serving" }, "recipeIngredient": [ "200g digestive biscuits (or graham crackers)", "100g unsalted butter, melted", "50g ground almonds", "25g caster sugar", "600g full-fat cream cheese, at room temperature", "150g caster sugar", "3 large eggs, at room temperature", "200ml sour cream", "2 tsp almond extract", "1 tsp vanilla extract", "2 tbsp plain flour", "400g fresh cherries, pitted (or frozen, thawed)", "100g caster sugar", "2 tbsp lemon juice", "2 tbsp cornflour mixed with 3 tbsp water", "50g flaked almonds, toasted", "Fresh cherries with stems (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare the pan", "text": "Preheat your oven to 160°C (140°C fan/325°F). Place a rack in the middle position. Wrap the outside of your springform pan with a double layer of heavy-duty aluminum foil, making sure it comes at least halfway up the sides. This creates a watertight seal for the water bath, which will prevent a cracked cheesecake and ensure gentle, even baking." }, { "@type": "HowToStep", "name": "Make the base", "text": "For the base, pulse the digestive biscuits in a food processor until you have fine crumbs. Add the ground almonds and sugar, then pulse to combine. With the motor running, slowly pour in the melted butter until the mixture resembles wet sand. This consistency is crucial – if it's too dry, it won't hold together; too wet, and it'll become greasy." }, { "@type": "HowToStep", "name": "Form and bake the base", "text": "Press the crumb mixture firmly into the base of your springform pan, using the flat bottom of a glass to compact it evenly. A tightly packed base will hold together better when sliced. Bake for 10 minutes until lightly golden and fragrant, then set aside to cool while you prepare the filling." }, { "@type": "HowToStep", "name": "Beat the cream cheese", "text": "In a large bowl or stand mixer, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. This is crucial – room temperature cream cheese will blend much more smoothly than cold, preventing those dreaded lumps in your finished cheesecake." }, { "@type": "HowToStep", "name": "Add sugar", "text": "Add the sugar and beat for another 2 minutes until well incorporated and slightly fluffy. Scrape down the sides and bottom of the bowl thoroughly to ensure everything is mixed evenly." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, which may cause your cheesecake to rise too quickly and then crack as it cools." }, { "@type": "HowToStep", "name": "Add remaining ingredients", "text": "Gently fold in the sour cream, almond extract, vanilla extract, and flour until just combined. The sour cream adds a wonderful tanginess while keeping the texture silky smooth, and the small amount of flour helps stabilize the filling." }, { "@type": "HowToStep", "name": "Add cherries to batter", "text": "Take about 150g of your pitted cherries and roughly chop them. Gently fold them into the cheesecake batter, being careful not to overmix or crush them further." }, { "@type": "HowToStep", "name": "Fill the pan", "text": "Pour the filling onto the cooled biscuit base and smooth the top. Tap the pan gently on the counter a few times to release any large air bubbles that might cause cracks later." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the cheesecake pan. This water bath creates a humid environment and ensures gentle, even heat distribution." }, { "@type": "HowToStep", "name": "Bake the cheesecake", "text": "Bake for 1 hour to 1 hour 10 minutes, or until the edges are set but the center still has a slight wobble – like firmly set jelly. Don't overbake! The cheesecake will continue to firm up as it cools. A perfectly baked cheesecake should have a slight jiggle in the center when gently shaken." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "When done, turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes." }, { "@type": "HowToStep", "name": "Make cherry topping", "text": "While the cheesecake is cooling, prepare the cherry topping. In a medium saucepan, combine the remaining pitted cherries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally until the cherries begin to break down and release their juices, about 5-8 minutes." }, { "@type": "HowToStep", "name": "Thicken cherry topping", "text": "Stir in the cornflour mixture and continue to cook, stirring constantly, until the sauce thickens – about 2 minutes. It should coat the back of a spoon. Remove from heat and let cool completely. The sauce will continue to thicken as it cools." }, { "@type": "HowToStep", "name": "Refrigerate", "text": "Once the cheesecake has cooled in the oven, remove it from the water bath, carefully peel off the foil, and refrigerate for at least 6 hours or preferably overnight. Patience is key – this resting time allows the flavors to meld and the texture to set perfectly." }, { "@type": "HowToStep", "name": "Unmold and top", "text": "When ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Spoon the cherry topping over the cheesecake, leaving some edges visible for a beautiful contrast." }, { "@type": "HowToStep", "name": "Decorate and serve", "text": "Scatter the toasted flaked almonds around the edge of the cheesecake and garnish with fresh cherries if using. The toasted almonds provide a wonderful textural contrast and enhance the almond flavor. Slice with a clean, warm knife, wiping between cuts for pristine slices that showcase all your hard work." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Hernandez", "datePublished": "2024-06-01", "reviewBody": "Luxurious and not too sweet! The almond flavor is perfectly balanced with the cherries. My dinner guests couldn't stop raving about it. The water bath technique really does make a difference for a perfectly smooth texture.", "name": "Luxuriously Smooth", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-05-28", "reviewBody": "Cherry and almond truly are a match made in heaven! The step-by-step instructions were so helpful, especially for a baking novice like me. The cheesecake came out perfect the very first time I tried it. Will definitely make again!", "name": "Perfect Flavor Combination", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-06-05", "reviewBody": "This cheesecake has a silky texture worth every calorie! I used fresh cherries from my garden and the flavor was incredible. The almond extract really elevates this beyond a standard cheesecake. Don't skip the overnight refrigeration - it makes a huge difference.", "name": "Worth Every Minute of Preparation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Laurent Dubois", "datePublished": "2024-05-25", "reviewBody": "My dinner guests were speechless when I served this! The contrast between the creamy filling, tart cherries and crunchy base is divine. I appreciated the detailed instructions about preventing cracks - my cheesecake turned out perfectly smooth on top.", "name": "Showstopping Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Naomi Chen", "datePublished": "2024-06-10", "reviewBody": "Perfect balance of tang and sweetness! I was intimidated by making a water bath at first, but the instructions were so clear. The cheesecake freezes beautifully too - I made it for a party and had leftovers that I saved for later. Just as delicious when thawed!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Cherry Almond Cheesecake?", "acceptedAnswer": { "@type": "Answer", "text": "Cherry Almond Cheesecake requires digestive biscuits, butter, ground almonds, cream cheese, eggs, sour cream, almond extract, vanilla, fresh or frozen cherries, sugar, lemon juice, and cornflour. The flavours combine beautifully to create a luscious, tangy-sweet dessert." } }, { "@type": "Question", "name": "How to cook Cherry Almond Cheesecake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Cherry Almond Cheesecake by creating a buttery biscuit base, mixing a smooth cream cheese filling, and baking it gently in a water bath. The key techniques include bringing ingredients to room temperature, avoiding overmixing after adding eggs, and cooling gradually to prevent cracks for that professional finish." } }, { "@type": "Question", "name": "Why should I use a water bath when baking cheesecake?", "acceptedAnswer": { "@type": "Answer", "text": "A water bath provides gentle, even heat distribution and creates a humid environment that prevents the surface from drying out. This technique significantly reduces the risk of cracks forming on your cheesecake and ensures a silky-smooth texture throughout." } }, { "@type": "Question", "name": "Can I make this cheesecake without fresh cherries?", "acceptedAnswer": { "@type": "Answer", "text": "Absolutely! Frozen cherries work perfectly when thawed, or you can substitute with good-quality cherry preserves. For the topping, cherry jam mixed with a few tablespoons of water and lemon juice can create a delicious alternative that maintains the signature flavour profile." } }, { "@type": "Question", "name": "How do I prevent my cheesecake from cracking?", "acceptedAnswer": { "@type": "Answer", "text": "Prevent cracks by bringing ingredients to room temperature, avoiding overmixing, baking in a water bath, and cooling gradually. Don't open the oven during baking, and never skip the step of letting it cool in the turned-off oven with the door slightly ajar before refrigerating." } } ] }