Baked Cherry Cheesecake Pie – VIDEO RECIPE

Baked Cherry Cheesecake Pie is an amazing dessert that is both simple to make and incredibly delicious.

This delightful pie is made from a buttery shortbread dough, filled with a creamy ricotta and cherry.

Not only that, but it also is baked to perfection.

My easy-to-follow recipe will guide you through the process of creating this pie, requiring minimal effort on your part.

Prepare to be amazed by the extraordinary taste and delightful aroma of this dessert!

This cherry pie is made from ordinary ingredients but it will leave no one indifferent.

Baked Cherry Cheesecake Pie

Are you in search of an incredible sweet recipe that will please the entire family?

Then look no further!

Give this Baked Cherry Cheesecake Pie a try.

And prepare to be pleasantly surprised by its fabulous taste and enticing aroma.

Indulge in the creamy goodness of the delicate ricotta filling, perfectly complemented by the juicy cherries nestled on a crumbly shortbread crust.

Trust me, it will be impossible to resist this amazing dessert!

Baked Cherry Cheesecake Pie

The awesome cherry filling with whole cherries complements to the creamy sweetness of the ricotta filling.

The shortbread crust serves only adds to the full range of flavors and aromas from these two delightful fillings.

You can choose any shortbread dough.

Whether it is the basic one, the version with yogurt but no eggs, or the one with corn flour,

My step-by-step recipes will ensure that you can effortlessly create any of them.

Baked Cherry Cheesecake Pie

Each bite of this incredible Baked Cherry Cheesecake Pie will simply melt in your mouth!

To achieve a velvety texture in the ricotta filling, I recommend using a touch of butter to the ricotta.

The addition of lemon juice and zest will make the creamy filling even better.

While they infusing it with delightful citrus notes.

The best part is that this divine pie can be enjoyed by you and your loved ones all year round!

Baked Cherry Cheesecake Pie – VIDEO RECIPE

Baked Cherry Cheesecake Pie

how to cook Baked Cherry Cheesecake Pie?


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To start, preheat the oven to 175°C (350⁰F). Now, let’s get our a basic shortbread dough ready by following this recipe.

TIPS: Swap out the basic butter shortbread dough for a delicious alternative. Try using shortbread dough made with yogurt (no eggs needed!), or experiment with nutty or corn flour-based options.


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Next, give those cherries a good wash and remove the seeds and stems.

TIPS: If you don’t have fresh cherry on hand, frozen ones can be a great substitute.


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Once they’re all prepped, place them in a medium bowl and pour in some hot water. Let them steep for about 5 minutes.


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While the cherries are steeping, grab a small bowl and mix together the potato starch and cold water until it’s well combined.


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Now, it’s time to strain the cherry mixture. Grab a sieve and strain the cherries, collecting the juice in one bowl and the berries in another.


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Take the collected cherry juice and pour it into a saucepan. Add some sugar and give it a good stir. Put the saucepan on the stove and bring it to a boil. Once it’s boiling, add the starch mixture and continue stirring for about a minute until it thickens up.


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Now, it’s time to add the cherries into this cooked mixture. Give it a good stir and let it cool down a bit.


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In a large bowl, add some softened butter and sugar. Mix it all together until it’s well combined. Then, crack in the eggs and continue mixing.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!


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Then, add the flour to the egg-butter mixture and throw in some lemon zest for a little zing. Use a mixer on low speed to mix everything together until it’s nice and smooth.

TIPS: Want to make the lemon flavor in the cheesecake even better? Just grind some sugar with freshly grated lemon zest. Trust me, it’s a game-changer!


Baked Cherry Cheesecake Pie

Mix the ricotta in and make sure it’s well combined.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!


Baked Cherry Cheesecake Pie

Grease a 22 cm springform pan with butter. Take 2/3 of the chilled shortbread dough and roll it out between two sheets of cling film or parchment paper until it forms a 22cm circle about 4-5mm thick.

TIPS: If you don’t have a springform pan, don’t worry! There are 4 alternative ways to replace it when baking.

TIPS: Want to achieve a perfect circle of your dough? Grab a regular plate or the side of a round springform pan that matches the desired diameter. Then, simply cut out the circle using a sharp knife. Easy peasy!


Baked Cherry Cheesecake Pie

Now, take the prepared springform pan and cover the bottom with the circle of shortbread dough you just rolled out.

TIPS: For rolling out the shortbread dough, it’s incredibly convenient to use either two Teflon or two silicone baking sheets.


Baked Cherry Cheesecake Pie

Take the remaining dough and roll it out to the same thickness. Cut strips about 3-4 cm wide from it and use them to form the sides of the pie.


Baked Cherry Cheesecake Pie

Next, it’s time to add the cherry filling on top of the dough, followed by the ricotta filling. Smooth out the top to make it look nice and even.


Baked Cherry Cheesecake Pie

Pop the pie into an oven that’s been preheated to 175°C (350⁰F) and let it bake for about an hour. Once it’s done, let the pie cool in the pan at room temperature.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Baked Cherry Cheesecake Pie

When the pie has cooled down, carefully remove it from the pan and give it a generous sprinkle of powdered sugar.


Baked Cherry Cheesecake Pie

Now, it’s time to cut Baked Cherry Cheesecake Pie into equal pieces and serve it up with a nice cup of tea. Enjoy your meal!

Baked Cherry Cheesecake Pie


for the crust

for the ricotta filling

  • Softened butter – 1/5 cup (48 g)
  • Eggs – 3 pcs. (150 g)
  • Sugar – 1/2 cup (100 g)
  • Ricotta – 1 1/2 packs (375 g)
  • Lemon zest – 1 tsp. (4 g)
  • Flour – 3 tbsp. (27 g)

for the cherry filling

  • Cherry – 3/5 container (300 g)
  • Hot water – 1/2 cup (125 g)
  • Sugar – 1/4 cup (50 g)
  • Potato starch – 3 tbsp. (24 g)
  • Cold water – 1/5 cup (50 g)


  • Powdered sugar

Cooking steps:


  1. Prepare basic shortbread dough according to this recipe.

Cherry filling

  1. Wash the cherries, remove seeds and stems. Place the cherries in a medium bowl, pour in hot water, and leave to steep for 5 minutes.
  2. Pour potato starch into a small bowl, add cold water, mix thoroughly. Strain the cherry mixture through a sieve. Collect the juice in one bowl, remove the berries in another bowl.
  3. Pour the collected cherry juice into the saucepan, add sugar, stir. Put on fire, bring to a boil. Add starch mixture; cook, stirring, until thickened, about 1 minute. Add cherries, stir, let cool slightly.

Ricotta filling

  1. Place softened butter in a large bowl, add sugar, add eggs, mix.
  2. Pour flour into the egg-butter mixture, add lemon zest, mix with a mixer at low speed until smooth.
  3. Place ricotta into the resulting mass and mix thoroughly.


  1. Grease a 22cm springform pan with butter. Roll out 2/3 of the chilled shortbread dough between 2 sheets of cling film or parchment paper into a 22cm circle 4-5mm thick. Cover the bottom of the springform pan with this circle.
  2. Roll out the remaining dough to a thickness of 4-5 mm, cut strips 3-4 cm wide from it. Form the sides of the future pie from them.
  3. Place the cherry filling on top of the dough, then the ricotta filling, smooth the top.
  4. Bake in a preheated oven at 175°C (350⁰F) for 1 hour. Let the pie cool in the pan. Sprinkle the finished pie with powdered sugar.


  1. Thanks for the recipe! I love cheesecakes. It turned out very tasty! True, I reduced the amount of sugar, but everyone decides for themselves)

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