CRèME FRAîCHE CHEESECAKE WITH SOUR CHERRIES
This light cheesecake bridges the gap between those who love their cheesecakes tall and dense, straight out of Lindy's, and others who prefer a daintier cake, made airy with farmer's cheese or ricotta. Here, you'll use cream cheese, goat cheese and crème fraîche to concoct a light, fluffy cheesecake that isn't too sweet, making it the perfect platform to show off a bunch of summer cherries, simmered in sugar. Or you could skip the cherries and eat it plain, or drizzle over some honey and toasted nuts.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield One 9-inch cheesecake
Number Of Ingredients 10
Steps:
- To make the cheesecake, heat the oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.
- Using an electric mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.
- Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.
- While the cheesecake is cooling, make the cherry topping. Pour the sugar and 2/3 cup water in a heavy-bottomed saucepan over medium heat. Cook until the sugar has dissolved and the syrup has thickened, 5 to 8 minutes. Add the cherries and balsamic vinegar and cook, stirring occasionally, until the cherries soften and release their juices, 2 to 3 minutes. Use a slotted spoon to transfer the cherries to a bowl. Continue cooking the liquid in the pan until the sauce reduces by half, about 10 minutes. Take the pan off the heat and stir the cherries and any juice from the bowl back in.
- Run a knife around the edge of the pan to loosen the cake from the pan before unmolding and serving with the cherry topping.
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Veronica Morgan
[email protected]I'm not sure about the combination of crème fraîche and sour cherries, but I'm willing to give it a try.
MD SABID HASAN
[email protected]This cheesecake recipe seems a bit complicated, but I'm sure it's worth the effort.
Dwayne Chong
[email protected]I'm not a big fan of cheesecake, but this recipe might change my mind.
ATIF SHAH G7.
[email protected]This cheesecake looks amazing! I'm definitely going to give it a try.
Malik noman thaheem
[email protected]I can't wait to try this recipe!
Paul Ramsey
[email protected]This cheesecake is perfect for a special occasion.
sami agbomson
[email protected]Overall, I thought the cheesecake was good, but not great.
El Monte King
[email protected]I found the recipe to be a bit unclear in places.
shomon mahmud
[email protected]The cheesecake was a little too dense for my taste.
Izatullah Khan
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort.
Juli Aitch
[email protected]I love the tanginess of the sour cherries with the sweetness of the cheesecake.
syed zahid hussain shah
[email protected]This is the best cheesecake recipe I've ever tried! It's so creamy and decadent.
Bikash Thapa magar
[email protected]The cheesecake was delicious, but I found the sour cherry topping to be a bit too tart for my taste.
Elisabeth Cabrera
[email protected]I've never made a cheesecake before, but this recipe was easy to follow and turned out perfectly.
Rob Hamill
[email protected]This cheesecake was a hit at my dinner party! The combination of crème fraîche and sour cherries was divine.