With a Biscoff crust, a creamy almond filling, and a fresh cherry topping, this Cherry Cheesecake is sure to please! You'll be surprised at how easy it is to make.
Place the roasting rack in the bottom of the roasting pan, or create a large coil out of foil for the springform pan to rest on. Transfer the pan with the baked crust to the coil.
Pour the filling into the crust. Place the roasting pan in the oven and add hot water, up to about two inches, not so high as to touch the pan.
Bake the cheesecake for 45 to 50 minutes, or until set in the center. The internal temperature of the cheesecake will reach 150°F.
Turn off the oven and allow the cake to cool in the turned off oven for 1 hour. Transfer the cake to a cooling rack and allow it to cool for another hour.
Carefully run a knife around the edge of the cake. Remove the sides of the pan and allow the cake to cool to room temperature on the rack. Chill the cake for several hours in the refrigerator.
In a small mixing bowl, combine the cherries and cherry preserves.
¾ cup cherry preserves or jam, 1 cup sweet cherries
To serve, top the cheesecake with cherry preserves and whipped cream.
Notes
Nutritional information is approximate and accounts for 1/12 the cheesecake.Use ROOM TEMPERATURE ingredients. This will ensure that everything mixes evenly and you don't have to overmix your cheesecake filling. And results in a smooth filling, as opposed to a chunky cheesecake. Nobody wants that! Make Ahead: I highly recommend making it at least one day before serving and up to 3 days in advance. A cheesecake always needs several hours to chill in the refrigerator anyway so it's best to make it the day before. You can also freeze this cheesecake. Wrap the chilled cake in plastic wrap and then slip inside a ziptop freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving. If you can't find fresh sweet cherries, you can use frozen cherries. Thaw and drain completely before adding to the jam.