Serving: Serve chilled for best texture. A hot knife (dipped in warm water) makes clean slices.
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Cheesecake can be frozen (without ganache and cherries) for up to 2 months. Thaw overnight in the refrigerator before finishing with toppings.
Variations
Chocolate Cheesecake Base: Add ½ cup melted dark chocolate to the filling for extra richness.
Different Fruit Toppings: Swap cherries for raspberries or strawberries for a fresh twist.
Individual Servings: Make mini cheesecakes using a muffin pan with liners.
FAQ
Q: Can I use canned cherry pie filling instead of making my own?
A: Yes! Canned filling is a quick shortcut, though homemade has a fresher flavor.
Q: Why did my cheesecake crack?
A: Overbaking or rapid cooling can cause cracks. Letting it cool gradually in the oven helps prevent this.
Q: Can I make this cheesecake ahead of time?
A: Absolutely. This dessert is perfect for making a day in advance since it needs time to set.
