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Cherry Cheese Cake


Rate this recipe 2.8/5 (21 Votes)


  • 1 package (8 oz) Phillidelpia cream cheese
  • 1 can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 tsp vanilla extract
  • 1 pie crust
  • 1 can cherry pie filling


Level of difficulty Average
Cost Average budget


Step 1

- Scramble egg and brush on the crust. Bake at 375 F for approx. 5 min (until golden brown). Take out and let cool.

Step 2

-Take out cream cheese and let soften at room temperature.

Step 3

- Beat cream cheese in a medium bowl til light and fluffy. Slowly add condensed milk, making sure there are no clumps. Stir in lemon juice and vanilla.

Step 4

- If there are clumps, put through a sieve.

Step 5

- Pour onto the crust and chill for a a min. of 3 hours. Spread filling on the cake, and chill again for a min. of 1 hour.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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