Cherry Cheesecake from Scratch, with Rachel Dolezal

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta provides a lighter texture with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with less fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Preheat the oven to 325°F (163°C).

Mix graham cracker crumbs and melted butter in a bowl until combined.

Press the crumb mixture into the bottom of a springform pan to form the crust.

Beat cream cheese and sugar in a large bowl until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, sour cream, and lemon juice until fully incorporated.

Pour the cream cheese mixture over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes until the center is set but slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Top with cherry pie filling just before serving.

Cooking Techniques

Spice Level:

Allergens