The Best Cherry Cheesecake
This is a homemade cherry cheesecake made with not only cream cheese but ricotta cheese and Greek Yogurt.
Recipe type: Cherry Cheesecake
Cuisine: Dessert
Serves: 10
  • Crust
  • 4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 10 tablespoons melted butter
  • Cheesecake filling
  • 2 pkg cream cheese
  • 1 450g container of ricotta cheese
  • 1 cup Vanilla Greek Yogurt
  • 2 cups of granulated sugar
  • zest of one lemon or lime (whichever you prefer)
  • 5 eggs at room temperature
  • 1 cup of evaporated milk
  • ¼ cup all-purpose flour
  • 1.5 tablespoons of vanilla extract
  • Cherry Topping: See link for homemade cherry pie filling at end of this post. You will need 2-3 cups of filling depending on how much you'd like. You can also add any other topping you'd like if you aren't a fan of cherries.
  1. Pre-heat oven to 350 degrees
  2. In a bowl add all of the graham cracker crumbs, sugar, and melted butter and mix until combined. You should have a wet crumb that you can easily press into your sprayed 10-inch springform pan evenly at the bottom and all around the sides. If the crumbs are not wet enough they will not stick so you may need to add a bit more butter.
  3. Once you have the crumbs pressed into the springform pan bake the crust for about 10 minutes until golden brown. Don't over bake your crust, set a timer.
  4. Set the crust aside to cool while you are making the cheesecake filling.
  5. Making the cheesecake filling
  6. In your mixer add your sugar, cream cheese, ricotta, and Greek yogurt and mix until blended.
  7. Add in your vanilla extract and your eggs one by one and mix until combined
  8. Add in your lemon zest and evaporated milk and flour and mix until combined
  9. Pour the mixed batter into the cooled graham cracker crust that you prepared earlier
  10. Place the springform pan into the preheated oven and bake for about one hour or until the cheesecake is firm but still a bit wobbly. I test the center by putting in a toothpick to see if it comes out clean but also set a timer.
  11. Once out of the oven let the cheesecake cool then add your topping over the top of the cheesecake.
  12. Serve at room temperature but making it a day or two in advance will help all of the flavours come together.
  13. Keep refrigerated for up to one week.
Recipe by Canadian Budget Binder at