Cherry Cheesecake

Make the Crust

1. Heat the oven to 350°F. Lightly grease a 9-inch springform pan. Wrap the outside bottom of the pan with foil to help prevent butter leaks.

2. In a bowl, mix graham cracker crumbs, sugar, and salt. Pour in melted butter and stir until it looks like damp sand.

3. Press the crumbs firmly into the bottom of the pan (use a flat-bottom measuring cup to pack it tight).

   

4. Bake the crust for 10 minutes. Remove and let cool while you make the filling. Reduce oven temperature to 325°F.

Make the Filling

1. In a stand mixer (or with a hand mixer), beat the cream cheese on medium-low until smooth, about 1 to 2 minutes. Scrape the bowl.

2. Add sugar and flour. Mix on low until combined. Scrape again.

3. Add sour cream, vanilla, and lemon zest. Mix on low just until smooth.

4. Add eggs and yolk one at a time, mixing on low and stopping as soon as each disappears into the batter. Overmixing is the fastest way to invite cracks.

   

5. Pour batter over the crust and smooth the top. Place the pan on a sheet pan.

Bake and Cool (No Water Bath)

1. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center has a small wobble. Try not to open the oven door while it bakes.

2. Turn the oven off. Crack the oven door open (a wooden spoon in the door works) and let the cheesecake sit in the oven for 1 hour.

3. Remove and cool on the counter for 1 hour. Then cover and refrigerate for at least 4 hours, preferably overnight.

4. For the cleanest edges, wait to remove the springform ring until the cheesecake is fully chilled.

Make the Cherry Topping

1. In a saucepan, combine cherries and sugar over medium heat. Cook until cherries release juices and the mixture starts to simmer, about 5 to 8 minutes. If you are using frozen cherries, you can use them straight from the freezer, no thawing needed.

2. Whisk cornstarch with water, then stir into the cherries. Simmer for 1 to 2 minutes until glossy and thick enough to coat a spoon.

3. Stir in lemon juice and a pinch of salt. Cool to room temperature, then chill until ready to use.

   

Serve

1. Run a thin knife around the edge of the cheesecake, then release the springform ring.

2. Spoon cherry topping over the top right before serving (or serve it on the side for extra crust visibility).

3. Slice with a warm knife for clean cuts: dip the knife in hot water and wipe between slices.