Home SweetsCakes Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

by Adina 07/11/2018 6 comments

cherry cheesecake

A wonderfully creamy cheesecake with cherries (or gooseberries), this is one of those cherry cheesecake recipes you keep going back to.

 

We totally love this gooseberry or cherry cake recipe. And I am sure you will love it too.

This good looking cheesecake with cherries is soft, sweet yet a bit tart due to the gooseberries or cherries, creamy and just wonderful.

I made a huge baking tray of this cheesecake with cherries and gooseberries for my husband to take to work shortly after his birthday (a few years ago as this is a repost with new text and pictures) and more recently for another celebration at the work place.

Each time I managed to rescue three pieces for me and the kids (and to take photos of course), but otherwise everything was gone quickly.

 

cherry cake 2 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

Cheesecake with cherries or gooseberries

This kind of cherry cheesecake recipe is the kind I usually bake for a crowd. The original recipe, which I got from a baking book I can’t remember right now, was made for a regular springform using only half of the ingredients.

However, I have never baked only a regular portion of this cheesecake with cherries or gooseberries. It was always the double and I always filled half of the cake with cherries and half of it with gooseberries.

I would not bother to make two fillings, if I was to bake only a portion of the cherry cake recipe, I would either stick to cherries or to gooseberries. But when baking such a huge cake I think it worth it to have a bit of a change in the filling, it makes it even more interesting and appealing for the people you serve it to.

But, of course, you can decide what filling you like best and only make one, if you wish. Just remember that if you want to fill this amount of cake with only one sort of fruit/berries, you should double the quantity of the filling you choose to make.

cherry cake 1 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

Ingredients for the cherry cheesecake recipe

To make the base or the batter of the cheesecake with cherries or gooseberries, you will need the usual ingredients like unsalted butter, all-purpose flour, sugar and eggs. The only thing you will probably have to go shopping for are the sliced almonds.

To make the filling for the cheery cheesecake recipe, I used homemade canned cherries for half of the cake and homemade canned gooseberries (canned after the exact same method as the cherries). However, you can definitely use bought canned cherries and/or gooseberries, they will be just perfect as well.

In Germany, this kind of canned fruit comes in rather large jars, which weigh 680 g/ 24 oz and will hold about 350 g/ 12.3 oz preserved fruit, the rest being juice. Keep the juice from the can as you will need it later on in the recipe.

If the jars in your country hold a little more or a little less of this quantity, don’t worry, try to adjust the quantity of juice needed to make the pudding and that’s it!

So, in my case, after draining the cherries I will be left with roughly 250 ml/ 1 cup of juice and that is the quantity you will need to make the pudding. If you don’t have enough juice, add some water.

The cream cheese filling will for the cherry cheesecake recipe will be stabilized with gelatin. Working with gelatin is much easier than many people think, actually it is just a matter of following the packet’s instructions properly. However, for very detailed information on working with gelatin, have a look at this post.

One packet of sheet gelatin (here in Germany) weighs 20 g/ 0.7 oz and it contains 12 sheets of gelatin, enough for 1 liter/ 33.8 fl.oz/ 4 cups liquid. You will only need 4 of these gelatin leaves Dr. Oetker Gold extra Gelatine Sheets – 10 g%name Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling).

Use full-fat cream cheese to make the filling for the cherry cheesecake. Just to make sure you have the right product (they might differ from country to country), use Philadelphia or another cheaper cream cheese brand that is exactly like Philadelphia.

I use Dr. Oetker vanilla pudding powder Dr. Oetker Vanilla Pudding 3 Pack%name Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling). A packet of it contains 37 g/ 1.3 oz pudding powder, which is basically starch with salt and vanilla aroma. You can definitely replace it with the same quantity corn starch, a small pinch of salt and a teaspoon pure vanilla extract or a few drops vanilla aroma added to the cooked filling.

Sometimes I add a little Amaretto liqueur to the batter (if I happen to have it), it gives a nice flavor, but it is not mandatory.

 

cherry cake 3 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

How to make the creamy cherry cheesecake recipe

As mentioned above you can bake this as a round cake or double the recipe and bake it on a baking tray like I did. Normally, one 26 cm/ 10 inches round cake should be enough, but it is very easy to double this for a bigger event. It’s easy to transport as well, just cover it with aluminum foil or kitchen foil and place it in the back of your car.

You will need two springforms or two baking trays and a convection/fan oven to bake this in one go. Otherwise make and bake the batches of batter one after another.

Batter for the cherry cake recipe:

To make the batter for the cherry cheesecake recipe, I recommend making the batter in two batches if you plan to make the huge cake on baking trays. If baking the regular portion in a springform, you can make all the needed batter in one go.

Make sure the butter is at room temperature before you begin, take it out of the fridge several hours before baking. Mix together the soft butter, sugar and vanilla sugar or vanilla extract until white and frothy. Add the eggs one at a time, mixing well in between.

In another small bowl mix together the flour and the baking powder and add to the butter-sugar mixture one tablespoon at a time, while stirring at a low speed. Pour in the Amaretto (if using) and stir gently to incorporate.

Pour half of the batter in the prepared form and the other half in the other prepared form. Sprinkle each portion of batter with the sliced almonds and the extra sugar. Bake for about 20 minutes until golden brown. Leave the cakes in the forms for about 10 minutes, then take them out of the forms and leave to cool down completely on wire racks.

Cherry or gooseberry filling:

Drain the canned berries or cherries and save the juice. As mentioned above a jar of cherries or gooseberries weighs 680 g/ 24 oz and will hold about 350 g/ 12.3 oz preserved fruit, the rest being juice. Keep the juice from the can.

Place the juice in a small pot and bring to a boil. You will need roughly 250 ml/ 1 cup of juice, if there is not enough in the glass, add water until you have the needed liquid quantity.

Meanwhile stir the pudding powder (or corn starch mixture) in a small bowl with 2 or 3 tablespoons cold water, you should have a thick yet runny paste. When the juice starts to boil, take it off the heat and whisk in the paste. Place back on the heat and bring to a boil again while whisking all the time.

Remove from the heat, stir in the berries or cherries and leave to cool down a little. If you use two kinds of berries, then you will cook them separately.

Cream cheese filling for the cherry cheesecake recipe:

For very detailed information on working with gelatin, have a look at this post. Make sure you read the instructions on the packet of gelatin as well.

When the berries are cold, soak the gelatin leaves in cold water for about 10 minutes or according to the packet’s instructions. Mix together the cream cheese, lemon juice and zest and the 50 g sugar.

Squeeze the gelatin gently, place it in a pan (big enough to hold the cream cheese mixture as well) and dissolve it on a very small flame, stirring continuously. Do not let it boil or get too hot, it will only take seconds until the gelatin is dissolved, so don’t leave it unattended.

Remove from heat, add one tablespoon from the cream cheese mixture and stir until fully incorporated. Add another tablespoon of the mixture and incorporate completely again. Repeat until all the cream cheese mixture is incorporated.

Place the pot in the fridge. Check often and when the mixtures STARTS to thicken, whip the heavy cream and fold it carefully into the cream cheese mixture.

 

cherry cake 5 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

How to assemble the creamy cheesecake with cherries:

Place one of the cake bases (keep the better looking one for the top of the cake) on a round serving platter (if making the small version of the cake) or on the clean baking tray (if baking the double portion).

Place a metal ring around the cake base. If you make the cake in the springform the springform ring should do it, although I always use this kind of metal ring Finance Plan Hot Sale 6-12 Inches Adjustable Stainless Steel Round Mousse Ring Bake Tool Cake Size Mold%name Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling).

When making the cake on a baking tray use a square metal frame to place around the cake. I use one similar to this Cake Tin Baking Frame Rectangular Adjustable – Baking Pan Square, Extendable, 5cm high – Stainless Steel Cake Ring, 100% rustproof, Dishwasher safe(Silver)%name Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling).

When the filling is slightly cooler, pour the mixture onto the cake base. If you use two different kinds of filling, pour the cherry filling on half of the cake base and the gooseberry filling on the other half. Level nicely with a spoon. Let cool completely.

After the filling is completely cool, you can start making the cream cheese filling. Pour it onto the cherry or gooseberry filling and level nicely again.

Place the second cake piece on top, press down gently. Place the cheesecake with cherries or gooseberries in the fridge for several hours or overnight.

 

cherry cake 4 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

 

cherry cake 6 150x150 Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling)

Share this on WhatsAppA wonderfully creamy cheesecake with cherries (or gooseberries), this is one of those cherry cheesecake recipes you keep going back to.  … Cakes Creamy Cheesecake Recipe with Cherry Filling (or Gooseberry Filling) European Print This
Serves: 14 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • Ingredients for a 26 cm/ 10 inch round springform.
  • If you would like to make a double batch of the cake, double the quantities and bake the cake base on baking trays (30x40 cm/ 12x16 inches).
  • Batter:
  • 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter, at room temperature
  • 200 g/ 7 oz/ 1 cup granulated sugar
  • 1 tablespoon vanilla sugar or 1 teaspoon pure vanilla extract
  • 4 eggs (medium Germany, large US)
  • 200 g/ 7 oz/ 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 20 ml Amaretto liqueur, optional
  • 100 g/ 3.5 oz/ 1 ½ cups sliced almonds
  • 2 tablespoons granulated sugar
  • Filling:
  • 1 jar canned gooseberries or 1 jar canned cherries (See note 1 and 2)
  • 1 packet vanilla pudding powder (37 g/ 1.3 oz) (See note 3)
  • 4 leaves gelatin (See note 4)
  • 400 g full-fat cream cheese, Philadelphia style
  • juice from half a lemon
  • 1 teaspoon grated lemon zest (from an organic, unwaxed lemon)
  • 50 g/ 1.7 oz/ ¼ cup granulated sugar
  • 250 ml/ 8.4 fl.oz/ 1 cup heavy cream

Instructions

Batter:

Preheat the convection/fan oven to 150 degrees Celsius/ 300 degrees Fahrenheit. Butter two 26 cm/ 10 inch round springforms and lay them with baking parchment cut to fit them. If you make the cake in a tray, butter two baking trays and cover them with baking parchment.

If you make the cake in the tray make the batter in two batches, otherwise it will become difficult to mix everything properly.

Mix together the soft butter, sugar and vanilla sugar or vanilla extract until white and frothy. Add the eggs one at a time mixing well in between.

In another small bowl mix together the flour and the baking powder and add to the butter-sugar mixture one tablespoon at a time, while stirring at a low speed. Pour in the Amaretto (if using) and stir gently to incorporate.

Pour half of the batter in one of the prepared forms and the other half in the other prepared form. Sprinkle each portion of batter with sliced almonds and the extra granulated sugar.

Bake for about 20 minutes until golden. Leave the cakes in the forms for about 10 minutes, take them out of the forms and leave to cool down completely on wire racks.

Filling:

Drain the canned berries or cherries and save the juice. Measure 250 ml/ 1 cup of the juice. Add water if you don't have enough juice.

Place the liquid in a small pot and bring to a boil. Meanwhile stir the pudding powder or corn starch mixture in a small bowl with 2 or 3 tablespoons cold water. You should have a thick yet still runny paste.

When the juice starts to boil, take it off the heat and whisk in the pudding or corn starch mixture. Place back on the heat and bring to a boil again while whisking all the time. Remove from the heat, stir in the berries or cherries (and 1 teaspoon vanilla extract if using corn starch instead of pudding powder) and leave to cool down a little. If you use two kinds of berries, you will cook them separately.

Place one cake on a cake platter and put a metal ring around it (a square thing for the cake baked on the baking tray). Pour the berries or cherries on top and level. Let them get completely cold before adding the rest.

When the berries or cherries are cold, soak the gelatin leaves in cold water for about 10 minutes or according to the packet's instructions. Mix together the cream cheese, lemon juice and zest and the 50 g sugar.

Squeeze the gelatin gently, place it in a pan (big enough to hold the cream cheese mixture as well) and dissolve it on a very small flame, stirring continuously. Do not let it boil or get too hot, it will only take seconds until the gelatin is dissolved, so don't leave it unattended.

Remove from the heat, add one tablespoon from the cream cheese mixture and stir until fully incorporated. Add another tablespoon of the mixture and incorporate completely again. Repeat until all the cream cheese mixture is incorporated.

Place the pot in the fridge. Check often and when the mixtures STARTS to thicken, whip the heavy cream until stiff and fold it carefully into the cream cheese mixture.

Pour this mixture on top of the cherries or berries and level nicely. Cover with the second cake, press it down gently and place the cake in the fridge for several hours, ideally overnight.

Remove the metal ring before serving and slice the cake. You can sprinkle it with some icing sugar if you like.

Note 1: A jar of canned fruit weighs 680 g/ 24 oz and will hold about 350 g/ 12.3 oz preserved fruit, the rest being juice

Note 2: If baking the cheesecake on a large tray (double quantity), you will need two jars of canned fruit, either one gooseberries and one cherries or two of a kind.

Note 3: The vanilla pudding powder can be replaced with the same amount of corn starch mixed with a very small pinch of salt. Add 1 teaspoon pure vanilla extract or a few drops vanilla aroma to the filling to give it the vanilla aroma.

Note 4: One packet of sheet gelatin (here in Germany) weighs 20 g/ 0.7 oz and it contains 12 sheets of gelatin, enough for 1 liter/ 33.8 fl.oz/ 4 cups liquid. You will only need 4 of these gelatin leaves.

 

 

 

 

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6 comments

Vlad Mocanu 19/02/2015 - 11:17

Yammy

Reply
Adina 19/02/2015 - 12:15

🙂

Reply
angiesrecipes 07/11/2018 - 15:04

Gorgeous layers…I think I would take the gooseberry filling :-))

Reply
Nammi 10/11/2018 - 06:18

yumm, This looks soo good!. I have never had gooseberries, would love to try one.

Reply
Kathy @ Beyond the Chicken Coop 10/11/2018 - 16:36

This looks delicious. I don’t think I’ve eaten gooseberries since I was a kid. My grandmother grew them. I’m not certain I would know where to find them now. Cherries wouldn’t be any problem to come by and they would be very yummy in this dessert.

Reply
grace 12/11/2018 - 19:53

what gorgeous layers! i’ve never tried gooseberries, but i’m sure i’d like them in this application! 🙂

Reply

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