Royal Cheesecake Recipe

This decadent Royal Cheesecake is a family favorite, disappearing almost as quickly as it's made! Adapted from classic kosher cooking, this recipe boasts a buttery crust and a creamy, dreamy filling topped with a luscious cherry pie filling. Warning: Its irresistible taste may cause it to vanish before you can even frost it!

Prep Time 60 mins

Cook Time 105 mins

Calories 729.4 kcal

Protein 26g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Royal Cheesecake

1 cup (2 sticks) cold unsalted margarine
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar (½ cup + ½ cup)
¼ cup sour cream
1 large egg yolk
Pinch of salt
Eggs
Cream Cheese
Vanilla Extract
Vanilla Instant Pudding Mix
One 21-ounce can cherry pie filling

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Royal Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Royal Cheesecake

Preheat oven to 350°F (175°C).
**Make the crust:** In a large bowl, cut 1 cup (2 sticks) cold unsalted margarine into 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ cup granulated sugar using a pastry blender or two knives until the mixture resembles coarse crumbs.
Stir in ¼ cup sour cream, 1 large egg yolk, and a pinch of salt.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a well-greased 9-inch springform pan, pressing it into the bottom and up the sides.
**Make the filling:** In a large bowl, beat 4 large egg yolks until light and fluffy. Gradually add ½ cup granulated sugar, beating until combined.
Stir in 32 ounces (4 packages) cream cheese (softened), 1 teaspoon vanilla extract, and ¼ teaspoon salt.
In a separate bowl, beat 4 large egg whites until soft peaks form. Gradually add the remaining ½ cup granulated sugar, beating until stiff, glossy peaks form.
Gently fold the egg white mixture into the cream cheese mixture.
Pour the filling into the prepared crust.
Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Let cool completely on a wire rack before spreading with one 21-ounce can cherry pie filling.
Refrigerate for at least 4 hours, or preferably overnight, before serving.