Classic Cheesecake
Serves 10| Hands-On Time: 30m| Total Time: 4hr 30m
Ingredients
a.. Cake:
b.. 18 graham crackers (2 sleeves)
c.. 1/2 cup (1 stick) unsalted butter, melted
d.. 1/4 teaspoon kosher salt
e.. 1 cup plus 4 tablespoons sugar
f.. 3 8-ounce packages cream cheese, at room temperature
g.. 2 cups sour cream, at room temperature
h.. 1 1/2 teaspoons pure vanilla extract
i.. 3 large eggs, at room temperature
j.. Cherry sauce:
k.. 1 10-ounce bag frozen cherries
l.. 1/2 cup sugar
m.. 1/4 teaspoon kosher salt
n.. 1 tablespoons cornstarch
o.. 2 tablespoons fresh lemon juice
Directions
1.. Make the cake: Heat oven to 325° F. In a food processor, pulse the graham
crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the
sugar and pulse to combine. Using a straight-sided dry measuring cup, press the
mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
2.. 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 sour cream and 1 teaspoon
of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the
mixture into the crust and bake until just set (the center will be slightly
wobbly), 50 to 60 minutes.
3.. In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons
of sugar, and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake
until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then
refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake
before unmolding.
4.. Make the cherry sauce: In a large skillet, combine the cherries, sugar,
salt, and 2 tablespoons water. Cook over medium-high heat, stirring often,
until the mixture begins to thicken, 4 to 6 minutes.
5.. In a small bowl, stir together the cornstarch and 2 tablespoons 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.
Nutritional Information
a.. Per Serving
b.. Calories 636
a.. Fat 43g
b.. Sat Fat 26g
c.. Cholesterol 192mg
d.. Sodium 387mg
e.. Protein 9g
f.. Carbohydrate 52g
g.. Sugar 47g
h.. Fiber 1g
i.. Iron 1mg
j.. Calcium 69mg
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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