Recipe: Cherry Cheesecake (American)

Home Cooking Recipe: Cherry Cheesecake (American)


*The picture is a small cake mold (18cm in diameter), but the recipe is a large amount, but if you use a small mold, the amount is directly reduced by half. :)* Then there is a unique dairy product in Germany called Quark, but we can replace it with thicker yogurt. * The oven is preheated at 170 degrees. (up and down)



  1. The biscuits were placed in a bag and crushed with a kneading stick. The melted butter is then mixed with it.

  2. Spread a layer of oil on the bottom of the cake mold, apply a layer of butter or oil to the edges, and then spread the biscuit mixed with the butter in the cake mold and press it with the back of the spoon or the hard piece.

  3. Put the cake mold with the biscuit into the oven and know that your batter is ready. (about 5 minutes or so)

  4. Let's make a batter: Add yogurt, cream cheese, white sugar, vanilla sugar and eggs to a mixing bowl and mix well (where the eggs can be added one by one).

  5. Remove the cake mold and pour the batter. You can shake the cake mold to the right and left, and let the big bubbles run out.

  6. Bake in the oven for 40 minutes.

  7. Cherry Sauce: Dip the juice of canned cherries in a colander and heat in a wok. Do not boil. Draw about 4 tablespoons of cherry juice and starch and add to the pot.

  8. Change the fire, boil the cherry juice, pour the cherries and keep stirring.

  9. After thickening, pour on the baked cake.


1. Stirring with a rubber knife will do. 2. Wait for the cake to cool before releasing the mold. 3. Put it in the refrigerator and store it for about 2 to 3 days. 4. The recipe is longer because people are more embarrassed, but the practice is actually very simple, novices can try it out!

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