A delicious, creamy cheesecake with a buttery biscuit crust, fluffy vanilla filling, and a glossy cherry topping!
Prep Time: 20 minutes Chilling Time: 6 hours Servings: 8–10
Ingredients
For the crust:
- 250 g digestive biscuits or graham crackers
- 100 g melted butter
For the cheesecake filling:
- 500 g cream cheese, softened
- 250 ml heavy whipping cream
- 100 g powdered sugar
- 1 tsp vanilla extract
- 10 g unflavored gelatin
- 50 ml cold water
For the cherry topping:
- 400 g pitted cherries
- 100 g sugar
- 1 tbsp cornstarch
- 3 tbsp water
- 1 tbsp lemon juice
Instructions
1. Prepare the crust: Crush the biscuits into fine crumbs and mix with melted butter. Press firmly into a 9-inch pie dish. Refrigerate for 20 minutes.
2. Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip the heavy cream separately until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Add gelatin: Sprinkle gelatin over cold water and let bloom for 5 minutes. Gently heat until dissolved, allow to cool slightly, then gradually mix into the cheesecake filling.
4. Assemble: Spread the creamy filling evenly over the chilled biscuit crust. Refrigerate for at least 4–6 hours until firm.
5. Prepare the cherry topping: Cook cherries, sugar, and lemon juice over medium heat for 5 minutes. Stir cornstarch with water, add to the cherries, and cook until thick and glossy. Allow to cool completely.
6. Finish: Spoon the cooled cherry topping over the cheesecake. Refrigerate for another 30 minutes before serving.
Tip: For perfectly clean slices, dip a sharp knife in hot water and wipe it between cuts.
Enjoy your homemade creamy cherry cheesecake
