Cherry Cheesecake recipe | تشيز كيك بصاص الكرز

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.

Prepare the cherry sauce by combining cherries, sugar, and water in a saucepan and heating until the sugar dissolves.

Mix corn starch with a little water and add to the cherry mixture to thicken; set aside to cool.

For the biscuit base, combine crushed tea biscuits with melted butter and sugar, then press into the bottom of a springform pan.

In a mixing bowl, beat the cream cheese until smooth, then add sour cream, eggs, sugar, vanilla extract, lemon juice, lemon peel, orange peel, and salt; mix until fully combined.

Pour the cream cheese mixture over the biscuit base in the springform pan.

Bake in a preheated oven at 325°F (163°C) for 50-60 minutes until the center is set but slightly jiggly.

Let the cheesecake cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

Top with the cherry sauce just before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens