This delicious dessert harmonies the sharp, tangy cherry with yogurt and cream cheese. You can use either frozeen sour cherries or fresh ones if they are in season. In order to avoid the cheesecake from craking, do not overwork the cream cheese mixture. Line the baking pan and bake slowly- smooth and steady wins this race. Make sure to allow the cheeesecake to cool gradually.
Photo credit: Bon Apetit
Ingredients
8 - 10 SERVINGS
CHEESECAKE
Nonstick vegetable oil spray
1½ sleeves graham crackers (about 13)
7 Tbsp. unsalted butter, melted
1 lb. 5 oz. cream cheese, room temperature
⅔ cup plain whole-milk Greek yogurt, room temperature
3 large eggs, beaten to blend
1 cup sugar
1 Tbsp. all-purpose flour Pinch of kosher salt
1 Tbsp. vanilla extract
1 tsp. finely grated lemon zest
1 Tbsp. fresh lemon juice
CHERRIES AND ASSEMBLY
14oz. frozen pitted sour cherries or one 24-oz. jar, drained
½ cup (or more) sugar
1 Tbsp. cornstarch
SPECIAL EQUIPMENT
A 9"-diameter springform pan
Preparation
CHEESECAKE
Step 1
Lightly coat pan with a the nonstick spray and line bottom with a parchment paper. Pulse the graham crackers in a food processor until they are finely ground. Alternatively, you can crush the crackers in a ziplock bag and roll over with a rolling pin. Drizzle in butter to the graham crackers and pulse to combine. Press the mixture into the bottom of preparered pan and pack snug with a measuring cup. Chill until firm for about 30 minutes.
Step 2
Place a rack in middle of the oven and preheat to 325°. Using an electric hand mixer, beat the cream cheese and yogurt in a large bowl until smooth. Add eggs, sugar, flour, and salt and beat until JUST combined.. do not overwork. Mix in the vanilla, lemon zest, and lemon juice.
Step 3
Pour filling into pan and gently tap the pan ontop of the counter to evenly distribute the mixture. Set on a rimmed baking sheet. Bake cheesecake until filling is set but still wobbly in the center, this takes about 55–65 minutes. Turn off the oven and prop door open ever so slightly. Let sit in oven 10 minutes. Remove from oven; let cool completely, 1–1½ hours. Chill until cold [1–2 hours]
Do ahead: Cheesecake can be made 3 days ahead. **Keep chilled**
CHERRIES AND ASSEMBLY
Step 4
Bring cherries and sugar to a simmer in a medium saucepan over medium heat and stir often. Add more sugar as needed. Sprinkle cornstarch over and stir in. Simmer until thickened slightly for about 5 minutes.
Step 5
Spoon cherries and juices over cheesecake just before serving.
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