Ingredients

1 lb. fresh or frozen cherries, preferably a mix of tart and sweet

1/2 cup (100 g.) granulated sugar

1/2 cup water

4 tsp. cornstarch

12 oz. cream cheese, softened

3/4 cup (85 g.) confectioners’ sugar

2 tsp. pure vanilla extract

1/4 tsp. kosher salt

2 1/2 cups heavy whipping cream, divided

9 graham cracker sheets, divided

Instructions

Step 1: In a medium pot over medium-high heat, combine cherries, granulated sugar, water, and cornstarch. Bring to a simmer, cooking and mashing the cherries until the mixture bubbles and thickens, about 1 to 2 minutes. Remove from heat.

Step 2: Transfer 1 1/4 cups of the cherry mixture to a food processor and blend until mostly smooth, about 1 minute. Pour this blitzed compote into a small bowl and refrigerate until cold (you should have about 1 cup). Refrigerate the remaining chunky cherry compote until serving.

Step 3: In a large bowl, beat cream cheese, confectioners’ sugar, vanilla extract, and salt on medium-high until light and creamy, 1 to 2 minutes. Gradually add 1/2 cup of the heavy cream at a time, beating on low until incorporated before adding more. Once all cream is added, increase speed to high and beat until stiff peaks form, about 1 to 2 minutes.

Step 4: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving an overhang on all sides. Arrange 3 graham cracker sheets on the bottom, breaking to fit and filling gaps with trimmings. Spread 1 cup of cheesecake mixture over the crackers, then top with 1/2 cup blitzed cherry compote. Add another 1 cup cheesecake mixture, spreading carefully to keep layers distinct. Repeat layering with graham crackers, cheesecake, and blitzed compote. Reserve any remaining cheesecake and cover it for later use. Finish with remaining graham crackers on top.

Step 5: Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Step 6: Remove the top plastic wrap. Place a rectangular platter upside down over the pan, invert the pan onto the platter, then remove the pan and peel off the plastic wrap.

Step 7: Frost the top and sides of the cake with the reserved cheesecake mixture. Finish by spreading the unblitzed cherry compote on top before serving.

Tips & Variations

Use a mix of tart and sweet cherries to balance flavor in the compote.

For a stronger cherry flavor, add a tablespoon of cherry liqueur to the compote before refrigerating.

If you can’t find graham crackers, digestive biscuits or vanilla wafers make good substitutes.

For an extra touch, sprinkle chopped toasted almonds or pistachios over the top before serving.

FAQs

Can I use frozen cherries for this recipe?

Yes, frozen cherries work well and often create a nice natural sauce when cooked. Just thaw them slightly before using.

How do I prevent the graham crackers from becoming too soggy?

Chilling the cake for at least 4 hours helps the layers set without becoming too mushy. Also, be sure not to add extra liquid beyond the compote and cream cheese mixture.