Email to Cat      

Cherry Cheesecake

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

Cheesecake isn't just a dessert — it is an event. This one is incredibly thick and rich, and also a little bit firm and dense, just as a proper New York-style cheesecake should be. It is at home on both an elegant holiday table and a casual weeknight supper menu. Take care not to overbake it, or it will crack as it cools.

List of Ingredients

◦  4 tablespoons unsalted butter, melted, plus more for the pan
◦  1 cup graham cracker crumbs
◦  ½ cup slivered blanched almonds
◦  1½ cups plus 3 tablespoons sugar
◦  2 pounds cream cheese, at room temperature
◦  2 tablespoons all-purpose flour
◦  Kosher salt
◦  ½ cup sour cream
◦  1 tablespoon pure vanilla extract
◦  3 large eggs, at room temperature
◦  1 pound cherries, pitted and halved
◦  ½ cup cherry juice
◦  1 tablespoon cornstarch


Recipe

To make the crust, preheat the oven to 350° F. Butter a 9-inch round springform pan.

In a food processor, combine the cracker crumbs, almonds, and the 3 tablespoons sugar and process until finely ground. Drizzle in the butter and pulse until well blended and evenly moistened. Transfer to the prepared pan and press evenly into the bottom and about 1½ inches up the sides. Bake until golden and set, about 7 minutes. Let cool completely on a rack. Reduce the oven temperature to 300° F.

To make the filling, in a stand mixer fitted with the paddle attachment, combine the cream cheese, flour, and ¼ teaspoon salt. Beat on medium-high speed until smooth, stopping as needed to scrape down the bowl. Add 1¼ cups of the sugar, the sour cream, and the vanilla and beat until blended, again stopping to scrape down the bowl as needed. Add the eggs, one at a time, beating after each addition. Pour the filling into the cooled crust. Bake the cheesecake until the filling is set but the center still jiggles slightly when the pan is gently shaken, about 1 hour. (The filling will firm as it cools.) Transfer to a wire rack. Carefully run a sharp knife around the inside of the pan to loosen the cheesecake. Let cool to room temperature. Cover and refrigerate until cold, at least 3 hours.

Meanwhile, make the cherry topping. In a saucepan, combine the cherries, cherry juice, the remaining ¼ cup sugar, and a pinch of salt and cook over medium-high heat, stirring until the cherries soften, 2 to 3 minutes. In a bowl, stir together the cornstarch and 1 tablespoon water, then add to the cherry mixture. Cook just until the liquid comes to a boil and thickens, about 3 minutes. Transfer to a bowl to cool.

To serve, unclasp and remove the pan sides. Slide the cheesecake onto a serving platter. Cut into wedges and serve with the cherry topping on each slice.


Makes 12 servings


Change it up:
For a lemony cheesecake, add 2 teaspoons grated lemon zest to the filling with the vanilla. Instead of the cherry topping, serve the cheesecake with sliced, sugared strawberries.