Prep:  15 Minutes, plus 4 hours chilling time
Cook:  1 hour, 20 minutes
Serves:  12
Average: 3 (12 votes)
Recipe by: Creative Gourmet
This luscious cheesecake is the perfect make-ahead dessert for any special occasion or entertaining for a crowd. See the notes at the end of the recipe if you would like to make a 'light' version of the cheesecake.

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Baked Cherry Cheesecake
Cake Base
Cake Base
  1. Preheat oven to 160°C/ 140°C (fan forced). Grease a 22cm spring-form cake pan and line the base and side with baking paper
  2. To make the base, break the biscuits and place in a food processor. Process until finely crushed. Add cinnamon and melted butter. Process until well combined. Evenly press mixture into the base of pan
  3. Refrigerate while you make the filling
  1. To make the filling, using electric beaters, beat cream cheese, sugar and vanilla until thoroughly combined. Beat in eggs, one at a time, beating after each addition.
  2. Add lemon juice, zest and sour cream and sift over the flour.
  3. Mix on low speed until smooth. Swirl through frozen cherries. Pour mixture over biscuit base.
  4. Bake for 1 hour and 10 minutes to 1 hour 20 minutes until just firm but the centre trembles slightly when the side of the pan is gently tapped.
  5. Turn oven off and cool in oven with the door ajar until cool. Remove from oven, leave to completely cool in pan, then refrigerate for 4 hours (or overnight) until chilled.
  6. To serve, remove from fridge 30 minutes before serving. Remove from pan and place on a serving plate. Dust with icing sugar and top with extra just-defrosted cherries if using.
Tips & Hints:
  • Avoid overbeating the filling mixture otherwise the cheesecake will rise and crack and become too brown. Scrape down the sides of the bowl occasionally during beating to ensure all the ingredients are thoroughly combined. If you don't have a food processor, place the biscuits in a strong sealed plastic bag and crush well with a rolling pin, combine crumbs and cinnamon, add butter and mix well until crumbs are well coated. Don't use a fan forced oven. Light version: use extra light cream cheese, extra light sour cream and exchange butter with 40% reduced fat spread.
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Feedback and Reviews

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Super yummy!
Gemma Risk
10 months 2 weeks ago
This is amazing so delicious! I only had normal cake tins so it made two! Which was great because it’s so delicious! I’m going to try lemon, or raspberry next time because the frozen cherries are hard to find where I live.
Imperial over Metric
1 year 2 months ago
Trying this out for the first time in Canada. We might be on the metric system but we cook in cups and bake in Fahrenheit
Bessie Koutsou
2 years 7 months ago
It’s the most decadent baked cheesecake I’ve ever had. I replaced the frozen cherry’s with fresh ones. A big hit.