Categories
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Classic Cheescake |
Prep Time: 30 mins Cook Time: 4 1/2 hrs
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Yield:10-12
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INGREDIENTS: |
18 |
graham crackers (2 sleeves) |
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1/2 cup |
(1 stick) unsalted butter, melted |
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1/4 tsp |
kosher salt |
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1 cup |
plus 4 tbsps sugar |
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3 (8 oz) |
bars cream cheese, at room temperature |
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2 cups |
sour cream, at room temperature |
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1 1/2 tsps |
pure vanilla extract |
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3 |
large eggs, at room temperature |
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1 (10 oz) |
bag frozen cherries |
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1/2 cup |
sugar |
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1/4 tsp |
kosher salt |
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2 tbsps |
cornstarch |
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2 tbsps |
fresh lemon juice |
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DIRECTIONS:
- Heat oven to 325 degrees F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tbsps of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2' up
- to the sides of a 9-inch springform pan.
- Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 tsp. of the vanilla and beat to combine. Beat in
- the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 mins.
- In a small bowl, combine the remaining 1 cup of sour cream, 2 tbsps. of sugar, and 1/2 tsp. of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 mins. more. Let cool to room temperature in the pan, then refrigerate for at least 2 hrs.
- Run a knife around the edge of the cheesecake before unmolding.
- Cherry Sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tbsps. water. Cook over med-high heat, stirring often, until the mixture begins to thicken, 4 to 6 mins.
- In a small bowl, stir together the cornstarch and 2 tbsps. water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.
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