Recipe: Cherry filling cheesecake topped with sour cream and kiwis


Homemade cherry filling cheesecake topped with a flush of rich cream and slices of kiwi.

Note: Slice cheesecake with knife dipped in hot water.

Ingredients (crust):

  • Unsalted butter, softened, for greasing
  • 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
  • 56 g (¼ cup) caster (superfine granules) sugar
  • 113.5 g (½ cup or 1 stick) unsalted butter, melted

Ingredients (cream cheese and cherry filling):

  • 1250 g Philadelphia Cream Cheese, softened
  • 375 g (1 2/3 cups) caster (superfine granules) sugar
  • 24 g (3 tablespoons) plain (all-purpose) flour, sifted
  • Finely grated zest of half a lemon
  • Finely grated zest of half an orange
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 2 large egg yolks
  • 710 g sweet cherries, divided, fresh or frozen, pitted

Ingredients (rich cream topping with kiwis):

  • 908 grams of sour cream
  • 2 tablespoons sugar
  • 4 teaspoons vanilla
  • 3 kiwis, sliced thin


  1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
  2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
  3. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
  4. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
  5. Place in the freezer to set while preparing the cream cheese filling.
  6. Preheat oven to 260° C (500° F).
  7. In the bowl of an electric stand mixer fitted with the beater attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping sides as needed.
  8. Reduce speed to low, gradually add the sugar and flour; beat until smooth.
  9. Add both zests and vanilla; beat to just combine.
  10. Reduce speed to low, add the eggs one at-a-time, beating to just combine after each addition (do not over mix), scraping sides and bottom of bowl after each addition.
  11. Stir cherries into bowl.
  12. Put chilled, crumb lined springform pan in a shallow baking tin.  Pour filling into crust; smooth filling with an offset spatula.
  13. Bake in baking tin (to catch any drippings) until puffed, about 12 minutes (pay close attention to this baking time, some ovens will brown the top quicker than others – I placed a sheet of parchment over the top of the springform pan when the cheesecake top had just set, about the 6 minute mark for me).  Reduce oven temperature to 93° C and continue baking until the cheesecake is mostly firm (centre of cheesecake should still have a slight jiggle when the pan is gently shaken), about 1 hour.
  14. Transfer springform pan to a wire rack.  Run a sharp, thin knife around the top edge of the cheesecake to loosen (to prevent the surface from cracking as it cools); cool completely in pan on wire rack.
  15. Chill cheesecake in springform pan, uncovered or loosely covered, for at least 6 hours preferably overnight or up to 2 days.
  16. Mix sour cream, sugar and vanilla together. Blend well.
  17. Spoon mixture on top of cheesecake. Smooth with long dessert spoon. Place slices of kiwi on top.