Sour Cherry Topped Homemade Vanilla Cheesecake
I recently shared one of my most favorite dessert recipes – given to me by my dear friend Laura. The recipe is for a very simple extremely delicious authentic homemade cheesecake. Please read all about how amazing and delicious ((and EASY)) this cheesecake is by clicking HERE.
One of the things I love most about this recipe is how versatile this dessert is depending on the occasion, season & cravings.
As you saw in the original cheesecake recipe, I have topped this cheesecake with a yummy, simple sweetened vanilla bean sour cream topping. This is a wonderful topping, sure to please everyone.
Ohh – I have been dreaming of topping the cheesecake with a yummy bittersweet ganache, like the ganache recipe I shared HERE.
AND – I have made the most gorgeous lemon curd and poured it over the top. WOWZA. It was a masterpiece, both in looks and in taste. Speaking of curd, citrus curd is one of those few ((labor intensive)) things that is totally worth the mess, time and tired hands ((lots and lots of juicing — especially with a key lime curd)). One day soon, I will share my curd recipe with you. Get ready for a little glimpse into heaven with that recipe!!
Back to the topic at hand… sour cherries.
This homemade sour cherry topping is so easy — and immeasurably better than canned cherry pie filling. Please consider taking an extra 6.43 minutes to make your own sour cherry topping or filling the next time you get the hankering! Let me show you just how easy it is:
Tips for the perfect sour cherry topping ::
That’s right, I follow the recipe on the inside label ((mostly)). For cheesecake topping, I half the recipe and make 2 small two adjustments ((because I am never one to leave well enough alone, smirk)):
- I always add a pinch of salt.
- It is a well known fact, butter makes everything better & this topping is no exception! 2 tablespoons of butter = perfection.
- ((Yes, did say two adjustments and this is my third bullet point…but)) I simply love cherry and almond together & personally do not consider almond extract to be an optional ingredient. Maybe you do and that is okay.
It is important to drain the cherries reserving the juice. Place the reserved cherry juice in a small saucepan along with the sugar, a pinch of salt and cornstarch. Whisk to combine and place the saucepan over medium flame.
Once the cherry juice has thickened to the desired consistency, turn off the flame and add 2 T of butter and 1 t of almond extract.
Stir again to combine, add the cherries and this time give the sauce a very gentle stir. Cover & set aside allowing the topping to cool completely. Refrigerate until you are ready to pour over the cheesecake.
Just looking at this photo makes my mouth water all over again. Wonder what I will top this cheesecake with next??? I am not sure I can beat this yummy sour cherry topping!
- 1-14.5 oz can of tart red cherries, packed in water
- 1/2 c pure cane sugar
- 1 1/2 T cornstarch
- a pinch of salt
- 1 t almond extract
- 2 T salted butter
- Drain tart cherries, making sure to reserve all of the juice. Set the cherries aside and combine liquid, sugar & cornstarch in a small saucepan. Stir to remove any lumps. Turn flame to medium and continue stirring until desired thickness is reached.
- Turn flame off and add almond extract and butter, stirring until incorporated. Add cherries and gently stir. Cover the saucepan and allow to cool to room temperature before pouring over the cheesecake or refrigerating until ready to add topping to cheesecake.