Why It Works
- Pre-baking the graham cracker crust helps it set and keeps it crunchy.
- White chocolate’s sweetness complements the tanginess of the cream cheese and sour cream.
- Baking the cheesecake in a water bath cooks it gently and evenly, preventing it from overcooking and cracking.
When I was in my early twenties, weekend nights with my hometown friends revolved around Fuzzy Navels, White Russians, and busting out sweet moves at a club called Let’s Dance in Poughkeepsie, New York. After hours of drinking and sweating it out, we were always in need of serious late-night fuel. We’d hit up one of the few local spots still serving. Sometimes we landed at Denny’s, where I’d shovel down a greasy Grand Slam Breakfast and sip burnt Bunn-O-Matic coffee from thick ceramic mugs.
If the line were too long, we’d head to the 84 Diner, just off the highway and popular with truckers. I only had eyes for one thing on the menu: the bright red cherry cheesecake spinning in the revolving pastry case. That massive slice of sweet cream cheese, canned-cherry-topped, graham cracker–crusted goodness hit the spot and sent me straight to bed. To this day, I still have a soft spot for the cheesecake.
Though I don’t normally make whole cheesecakes when I’m alone, I had company over this weekend—so I had the perfect excuse to bake one of these beauties. To put my own chocolate lover’s spin on it, I fold a generous dose of melted white chocolate into the batter; the chocolate’s sweetness balances the tangy cream cheese, sour cream, and hint of lemon. Baking the cheesecake in a water bath gently sets the filling, keeping it smooth, creamy, and easy to slice. As for the topping? Say what you will, but to me, nothing says diner cheesecake like canned cherry pie filling. I’m still hooked after all these years.
Serious Eats / Lorena Masso
February 2012
The Cheesecake Upgrade Every Chocolate Lover Needs to Try
Cook Mode
(Keep screen awake)
Nonstick baking spray
15 graham crackers (8 ounces; 226 g), finely crushed (see notes)
98 g unsalted butter (about 3 1/2 ounces; 7 tablespoons), melted
340 g (12 ounces) white chocolate, finely chopped (2 cups)
1 pound cream cheese (16 ounces; 454 g), at room temperature
100 g granulated sugar (3 1/2 ounces; 1/2 cup)
3 large eggs
567 g sour cream (20 ounces; 2 1/2 cups), at room temperature
2 tablespoons (30 ml) fresh lemon juice
1 teaspoon vanilla extract
1 (15-ounce) can cherry pie filling (see notes)
Adjust oven rack to middle position and preheat oven to 350°F (180°C). Using nonstick cooking spray, lightly grease a 9-inch springform pan. Using aluminum foil, wrap bottom half of the pan to create a waterproof seal.
Serious Eats / Lorena Masso
In a medium bowl, toss graham cracker crumbs with butter to evenly coat. Scrape crumbs into the bottom of prepared pan and, using flat-bottomed drinking glass or measuring cup, compress firmly until crumbs are in a compact, even layer across bottom of pan. Bake until edges are just beginning to brown and crust is fragrant, about 15 minutes. Remove pan from oven. Reduce oven temperature to 325°F (160°C).
Serious Eats / Lorena Masso
In a heatproof bowl nested over a saucepan of barely simmering water, heat white chocolate, stirring occasionally, until just melted, about 2 minutes. Remove from heat and let cool slightly.
Serious Eats / Lorena Masso
In a stand mixer fitted with the paddle attachment or using a large bowl with an electric hand mixer, beat cream cheese and sugar on medium speed until smooth, stopping to scrape down sides and bottom of the bowl as necessary, about 2 minutes. With the mixer running, add eggs one at a time, letting each fully incorporate before adding the next, pausing to scrape as needed. Add sour cream, lemon juice, and vanilla extract, beating to incorporate. Add melted chocolate, and mix until smooth, about 30 seconds.
Serious Eats / Lorena Masso
Pour batter into prepared springform pan; set springform pan in a roasting pan. Place roasting pan in oven and fill with about 2 inches hot water, and bake until edges are set and center jiggles slightly, 60 to 75 minutes. Turn oven off and leave door slightly ajar; let cake cool in oven for 30 minutes. Remove cake from oven, and carefully slide an offset spatula around the edges of the cake pan, then remove sides of the pan. Let cake cool completely on a wire rack, about 1 1/2 hours.
Serious Eats / Lorena Masso
Refrigerate until cold and firm, at least 8 hours and up to 5 days.
Serious Eats / Lorena Masso
When ready to serve, spoon cherry topping over cheesecake. Slice and serve. (For cleaner cuts, run knife under warm water and dry knife with a clean kitchen towel before portioning each slice.)
Serious Eats / Lorena Masso
Special Equipment
9-inch springform pan, roasting pan, stand mixer or electric hand mixer, offset spatula or paring knife
Notes
Graham crackers can be finely ground in a food processor. Alternatively, graham crackers can be placed in a large zip-top bag and crushed with a rolling pin or wine bottle until finely ground.
Canned cherries can be replaced with other fruit, such as raspberries, blackberries, or blueberries.
