| Prep: 30 mins | Cook: 50 mins – 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 40g | 23g | 70g |
| sugars | fibre | protein | salt |
| 45g | 2g | 12g | 0.6g |
Today, I’m excited to share with you one of my favorite dessert recipes: the Surinam Cherry Cheesecake Recipe. Infusing the natural sweetness and tantalizing tartness of Surinam cherries into a traditional comfort food, this recipe is the perfect embodiment of my culinary style which lies at the intersection of wholesome Californian tastes and timeless American classics.
A Healthy Treat
I love this recipe not just for its incredible deliciousness but also for its health benefits. Surinam cherries, also known as Brazilian cherry or Pitanga, are often overlooked but they are rich in Vitamin C, antioxidants, and have anti-inflammatory benefits. Combined with the protein from cream cheese and eggs, this cheesecake is more than just a dessert – it’s a guilt-free indulgence that fits perfectly into a balanced lifestyle. Plus, the lemon juice adds a lovely tang, and did you know it also bolsters your immune system?
Perfect for Any Occasion
The Surinam Cherry Cheesecake Recipe is just as versatile as it is delicious. Ideal for everything from a family dinner treat to a show-stopping centerpiece for a brunch gathering. It brings to mind the decadence of a New York-style cheesecake, but with a unique fruity twist. This dish pairs beautifully with a glass of California white wine or your favorite cup of coffee.
If you’re looking to create a full dining experience, this cheesecake is an excellent finish following a light main course, like grilled salmon with creamy cucumber salad or even a vegetarian dish.
Unveiling your gorgeous Surinam Cherry Cheesecake at the end of a meal is always a thrill. I know you’ll love the bright color, the luxurious creamy texture, and the sublime balance of sweetness and tartness. I can’t wait for you all to try this recipe and enjoy it with your loved ones.
What You’ll Need
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 2 cups Surinam cherry, pitted and halved
- 1 cup granulated sugar (for cherry topping)
- 1 tablespoon lemon juice (for cherry topping)
- 2 tablespoons cornstarch (for cherry topping)
Method
Step One
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). In a bowl, combine the graham cracker crumbs with the melted butter, mixing until the crumbs are completely coated. Press this mixture into the bottom of a 9-inch springform pan to form the crust of your cheesecake.
Step Two
In a separate large bowl, beat the cream cheese until it’s smooth and fluffy. Gradually add in the 1 cup of granulated sugar, continuing to beat the mixture until it’s well combined.
Step Three
Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in the vanilla extract and flour until just combined. Finally, fold in the sour cream until it’s well incorporated into the batter.
Step Four
Pour the cream cheese mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set and the top is lightly browned.
Step Five
While the cheesecake is baking, prepare the Surinam cherry topping. In a saucepan over medium heat, combine the Surinam cherries, the remaining 1 cup of granulated sugar, the lemon juice, and the cornstarch. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat and let it simmer for about 10 minutes, or until the cherries are soft and the mixture has thickened.
Step Six
Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then remove the sides of the pan. Let the cheesecake cool completely.
Step Seven
Once the cheesecake is cool, spread the Surinam cherry topping evenly over the top. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. Enjoy your Surinam Cherry Cheesecake!
