A delightful Marzipan Cheesecake topped with a luscious red cherry sauce, perfect for any occasion.

Scale

Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until well combined and resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and mix well.
Add the vanilla extract, then the eggs one at a time, mixing on low speed until incorporated.
Crumble the marzipan into the mixture and add the sour cream and almond extract. Mix until just combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Bake for 50 to 60 minutes, until the edges are set but the center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
Transfer to the fridge and chill for at least 4 hours, preferably overnight.
For the red cherry sauce, combine cherries, 1/2 cup sugar, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes.
Mix cornstarch with water until smooth, then stir into the cherry mixture. Cook for an additional 2-3 minutes until thickened.
Let the sauce cool.
Once the cheesecake is chilled, remove from the springform pan, slice, and serve with the red cherry sauce.

Keywords: Marzipan Cheesecake, Red Cherry Sauce, Dessert Recipe