Easy Baked Cherry Cheesecake Sugar Salt Magic Bake for 55 65 minutes. turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1 2 an hour before removing it. let it cool to room temperature, then transfer to the fridge. once cool, top with cherry sauce and serve. Step 1: make cherry topping. add cherries and sugar to a small saucepan on low medium heat and cook stirring occasionally until juices are released. in the meantime, mix cornflour and water in a small bowl until there are no lumps left. add this mixture to the cherries and stir to combine.
Cherry Cheesecake Recipe A New York Classic Whisk in 1 tbsp cornstarch, 1 tbsp lemon juice, and 2 tbsp sugar. place over medium heat and whisk constantly until the mixture starts to thicken. add cherries and cook stirring occasionally until sauce is at a light boil (about 6 10 minutes for fresh cherries and 12 15 minutes for frozen). Pour into lightly greased pan. bake at 325° for 50 minutes or until center is set and toothpick comes out clean. turn off oven and let cool in oven with door open (about ½ hour), propped open with hot pads. remove and let cool completely in fridge. spread cherry filling on top of cooled cheesecake. serve. For the crust: in a small bowl, stir together the graham cracker crumbs and sugar. drizzle the melted butter over top and stir until everything is evenly combined. press the graham cracker crust evenly over the bottom of a 9” springform pan, and about 2 inches up the sides. bake the crust for 10 12 minutes. Make the cherry topping: in a small bowl, stir together the water and cornstarch. in a medium saucepan, stir together the cherries, lemon juice, sugar, and cornstarch water mixture. cook over medium heat until boiling, stirring continuously and allow to thicken, about 10 minutes. remove from the heat and allow to cool.
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