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Sunday, June 16

Cherry cheesecake

Graham cracker crumbs
1 cup
3 tablespoons
Butter, melted
3 tablespoons
Cream cheese, softened
24 ounces
¾ cup
Vanilla extract
1 teaspoon
Cherries, pitted, halved
2 cups
2 tablespoons
2 tablespoons
2 tablespoons
2 teaspoons
  1. Preheat the oven to 325°F. 
  2. Combine the cracker crumbs, sugar, and butter. 
  3. Press into the bottom and sides of the springform pan.
    (Chef note: This recipe uses a loaf springform pan.) 
  4. Bake for 5 minutes; set aside to cool. 
  5. With an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until well blended, scraping down the sides of the bowl a couple of times. 
  6. Reduce the speed to low, and add the eggs, one at a time, scraping down the sides of the bowl as needed. 
  7. Pour the filling into the springform, and smooth and level the top with a spatula, as needed. 
  8. Bake for 45 to 55 minutes, or until the center is almost set. 
  9. Turn off the oven, leave the door cracked open, and let the cheesecake rest for 30 minutes. 
  10. Transfer to a rack and cool completely; using a small pastry knife, loosen the crust from the springform ring. 
  11. Chill overnight (or at least 4 hours) in the refrigerator. 
  12. In a medium saucepan over medium heat, add the cherries, water, butter, sugar, and cornstarch. 
  13. Bring to a boil, and continue boiling for 3 minutes. 
  14. Reduce the heat, and stirring occasionally, simmer for another 2 to 3 minutes. 
  15. Remove from heat, and let cool slightly. 
  16. Remove the springform ring, garnish with two to three spoonful of sauce, and serve with the remaining sauce.

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