Ingredients

1 lb. fresh or frozen cherries, preferably a mix of tart and sweet

1/2 c. (100 g) granulated sugar

1/2 c. water

4 tsp. cornstarch

12 oz. cream cheese, softened

3/4 c. (85 g) confectioners’ sugar

2 tsp. pure vanilla extract

1/4 tsp. kosher salt

2 1/2 c. heavy whipping cream, divided

9 graham cracker sheets, divided

Instructions

Step 1: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, mashing down on the cherries as it cooks until bubbling and thick, about 1 to 2 minutes. Remove from heat.

Step 2: Transfer 1 1/4 cups of the cherry mixture to a food processor and blend until mostly smooth, about 1 minute. Pour this blitzed cherry compote into a small bowl and refrigerate until cold (you should have about 1 cup). Refrigerate the remaining unblended cherry compote for serving.

Step 3: In a large bowl, beat the cream cheese, confectioners’ sugar, vanilla extract, and salt with a handheld mixer on medium-high until light and creamy, 1 to 2 minutes. Add 1/2 cup of the heavy cream and beat on low until smooth. Continue adding the cream 1/2 cup at a time, beating until incorporated each time, until all cream is used. Increase speed to high and beat until the mixture is light, fluffy, and forms stiff peaks, about 1 to 2 more minutes.

Step 4: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Place 3 graham cracker sheets on the bottom, breaking pieces as needed to fit and fill the pan.

Step 5: Spread 1 cup of the cheesecake mixture over the graham crackers. Spoon 1/2 cup of the blitzed cherry compote on top, then carefully dollop and spread another 1 cup of cheesecake mixture over the compote, taking care to keep the layers distinct.

Step 6: Add another layer of graham crackers and repeat by layering cheesecake, blitzed cherry compote, and cheesecake. Reserve any leftover cheesecake mixture by covering and refrigerating it. Finish with the remaining graham cracker sheets on top.

Step 7: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Step 8: When ready to serve, remove the top layer of plastic wrap. Place a rectangular platter upside down on the loaf pan and carefully invert the pan. Remove the pan and peel off the plastic wrap from the cake.

Step 9: Frost the top and sides of the cake with the reserved cheesecake mixture. Finish by spooning the unblended cherry compote over the top before serving.

Tips & Variations

Use a combination of tart and sweet cherries for a balanced flavor in the compote.

Let the cake chill overnight for the best texture and flavor melding.

Substitute the graham crackers with digestive biscuits or any mild cookie if preferred.

For an extra touch, add a splash of cherry liqueur to the cherry compote before assembling.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well. Thaw them slightly before cooking, but you don’t need to fully defrost them. The cooking process will soften and sweeten them perfectly.

How do I prevent the graham crackers from becoming soggy?

Using a thick cheesecake mixture and properly chilling the cake helps the graham crackers absorb just enough moisture to soften without turning mushy. Also, layering carefully and letting the cake set overnight improves texture.