Red Tart Cherry Cheesecake

Always impressive to serve, all you have to do is assemble this simple dessert and relax as the compliments pour in!


Pre-made fresh or frozen cheesecake

Prepared Ontario Red Tart Cherry sauce


Ontario Red Tart Cherry Sauce:

4 1/2 cups Ontario Pitted Red Tart Cherries with some juice 1.525 L
1/2 cups cornstarch 60 ml
1 cup white sugar* 250 ml

*Feel free to use less sugar to suit your taste preference



  1. Scoop cherries from the pail using a large spoon or measuring cup, trying to fill it with as many cherries as possible. Some liquid will also be captured, which is fine. Set aside 1/4 cup of juice.
  2. Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
  3. Combine sugar and cornstarch, then mix with 1/2 cup cold juice that you set aside. Pour the mixture into the hot cherries and juice and stir briskly to combine. Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
  4. Keep remaining sauce in covered container in the fridge and enjoy within 3 days.


  1. If using frozen cheesecake, defrost before adding the topping.
  2. Generously top pre-made cheesecake with cooled cherry sauce.