Creamy, timeless, and delectable is the recipe for the ultimate cheesecake with cherry sauce.

Creamy, timeless, and delectable is the recipe for the ultimate cheesecake with cherry sauce. A perfectly baked cheesecake, especially when topped with a glossy cherry sauce, is one of the few desserts that can compete with its elegance and satisfying flavor. With a smooth, creamy texture and just the right amount of tart sweetness, this recipe delivers the classic flavor. Whether you're hosting a dinner party or treating yourself, this cheesecake is a showstopper. The Crust Start with a base made of graham crackers. Crush 112 cups of graham crackers, melt 13 cups of butter, and combine 14 cups of sugar. Fill a 9-inch springform pan with the mixture by pressing it down hard. Bake at 350°F (175°C) for 8–10 minutes and let cool. The Filling Beat 32 oz (four 8 oz blocks) of softened cream cheese until smooth. Add one teaspoon of vanilla extract and one cup of sugar. Mix in 4 large eggs one at a time, scraping down the sides as needed. Cover the cooled crust with the batter. How to Bake a Cheesecake Bake at 325°F (160°C) for about 60 minutes or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and let it rest for an hour. At least 4 hours or overnight is recommended. The Cherry Sauce In a small saucepan, cook 2 cups pitted cherries (fresh or frozen) with ⅓ cup sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Simmer until thick and glossy, then cool. Final Detail Top the chilled cheesecake with cherry sauce just before serving. Creamy, classic, and delicious—it’s everything a cheesecake should be.