Cherry Cream Cheese Bake
Ingredients
For the Cream Cheese Layer
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cherry Topping
- 2 cups (about 300 g) frozen cherries (or fresh)
- ⅓ cup (65 g) sugar
- 2 tbsp cornstarch
- 1–2 tbsp lemon juice
- Pinch of salt
For the Crust (Optional)
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
- ¼ cup (50 g) sugar
- 6 tbsp (85 g) melted butter
Instructions
1. Prepare the Oven and Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish or line with parchment paper.
2. Make the Crust
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of the baking dish.
- Bake for 8–10 minutes until lightly set.
- Let it cool slightly.
3. Prepare the Cream Cheese Layer
- In a bowl, beat softened cream cheese, sugar, egg, and vanilla until smooth.
- Pour over the cooled crust and spread evenly.
4. Make the Cherry Topping
- In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and a pinch of salt.
- Cook over medium heat for 5–8 minutes, stirring until thickened and glossy.
- Remove from heat and let it cool slightly.
5. Assemble and Bake
- Spoon the cherry topping over the cream cheese layer.
- Bake at 350°F (175°C) for 20–25 minutes, until edges are bubbly.
6. Cool and Serve
- Let the bake cool to room temperature.
- Refrigerate for at least 2 hours (preferably overnight).
- Cut into squares and serve.
Tips
- Use room-temperature cream cheese for a smooth layer.
- Adjust sugar if cherries are tart.
- Fresh cherries may need extra cornstarch to thicken.