Thursday, July 12, 2012

cheesecake with cherries

Another serious winner from smitten kitchen.  


15 sheets of graham cracker, finely ground
1 stick melted butter
.5 c sugar
1/4 tsp salt

5 packages (8oz) philadelphia cream cheese, softened
1 3/4c sugar
3 tbsp flour
1 tsp lemon zest
1 tsp orange zest 
5 eggs
2 yolks
.5 tsp vanilla

Cherry sauce
10 ounces cherries, pitted
2 tbsp lemon juice
1/4 c sugar
1 tbsp cornstarch
.5 c water

Buttered 9.5in springform pan, set in baking pan to catch drips

- mix all ingredients together, press into bottom of springform pan, and sides, stopping 1" from top
- freeze while making filling

- preheat oven to 550
- beat cream cheese, sugar, flour, zest in mixer until smooth
- add vanilla, then eggs and yolks one at a time, scraping frequently
- pour into pan in baking dish until completely full
- bake 10-12 minutes until puffed, just browning
- lower temp, bake 1 hour+ at 200 degrees (middle will still be vaguely wobbly)
- remove from oven, run knife around cake, cool on rack and then chill in fridge loosely covered for 6 hours 

- mix all ingredients in saucepan, bring to boil
- cook 1-2 min, then cool completely

Cheesecake will keep for up to 2 weeks covered in fridge

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