Best 5 Crème Fraîche Cheesecake With Sour Cherries Recipes

CLASSIC BAKED CHERRY CHEESECAKE

Steps:

• Preheat oven to 325° F

THE BEST CHERRY CHEESECAKE

Steps:

• Preheat oven to 325F and grease the sides of a 9″ springform pan.
• Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
• Add in the eggs, one at a time, mixing well in between on low speed.
• Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
• Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
• Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

CREME FRAICHE CHEESECAKE WITH SOUR CHERRY TOPPING

Steps:

• Preheat oven to 325 degrees F; wrap the bottom of a 9-inch springform pan with aluminum foil and place pan on a baking sheet.
• Beat the cream cheese and goat cheese until smooth; add sugar and continue to beat until sugar is incorporated.
• Beat in creme fraiche, vanilla, and pepper; beat in eggs, one at a time, scraping the sides of the bowl between each addition.
• Pour mixture into prepared pan and bake for 10 minutes; reduce temperature to 250 degrees F and bake until just set, 45 to 60 minutes (cake will jiggle in the middle).
• Transfer to wire rack to cool.
• Prepare the cherries while the cake is cooling by heating a saucepan over medium heat; add sugar and 2/3 cup water and cook until sugar dissolves and syrup thickens, 5 to 8 minutes.
• Add in the cherries and balsamic vinegar, stirring occasionally, until cherries soften and release their juices, 2 to 3 minutes.
• Remove cherries to a bowl with a slotted spoon and continue to cook liquid until reduced by half, about 10 minutes; remove from heat and return cherries and any accumulated juices.
• Loosen the cake by running a knife around the edge, then unmold; serve with cherry topping.

CREME FRAICHE CHEESECAKES

Steps:

• Preheat the oven to 375 degrees F.
• To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling.
• Reduce the oven temperature to 300 degrees F.
• To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping.
• To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.