This week’s recipe was adapted from baranbakery.com. Earlier this month, I baked a cherry cheesecake for a birthday celebration, and it received rave reviews. I decided to make it again, as I felt it would make a great Valentine’s Day dessert.
For the birthday cheesecake, I followed the original topping recipe,
BLACK CHERRY BALSAMIC BISCOFF CHEESECAKE
INGREDIENTS: Crust:
1 package (8.8 ounces) Biscoff cookies 2 tablespoons granulated sugar 1 stick salted butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened 1 cup granulated sugar 3/4 cup sour cream, at room temperature 3 large eggs, at room temperature 1 tablespoon vanilla extract 1/4 teaspoon salt
Topping:
2 cups fresh black cherries, stemmed and pitted 1/2 cup granulated sugar which used the juice of one large lemon.
The second time I made it, I decided to use balsamic vinegar because I wanted to surprise a family friend, who is part Italian. If you don’t have a cherry pitter, slice the cherries in half around the pits, then twist them open. Use a 1/8 teaspoon measuring spoon to carve out the pits.
1/2 cup water 1/4 cup balsamic vinegar or the juice of 1 large lemon 1 1/2 tablespoons cornstarch 2 tablespoons melted white chocolate Red sanding sugar or Valentine’s sprinkles
INSTRUCTIONS:
Crust:
Position one oven rack in the bottom slot and one in the middle of the oven. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. In a food processor, add the cookies, sugar, and melted butter. Pulse until the mixture achieves a sand-like texture. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then set on a wire rack to The best part of the cheesecake was the crust, and I don’t think I will ever go back to the standard Graham cracker kind. I couldn’t find my springform pan, so I lined a 9-inch round cake pan with aluminum foil and made sure there was enough overhang so I could remove the cheesecake.
cool. Fill a 9x13-inch baking pan halfway full with water and place on the bottom rack of the oven.
Filling:
In a stand mixer or large food processor, add all filling ingredients. Mix until smooth, scraping down the sides as necessary. Pour the filling into the crust. Place the cheesecake on the center rack of the oven and turn the oven down to 300 degrees F. Bake for 50-60 minutes or until the sides have set, but the center is still slightly jiggly. Turn off the oven, leaving the cheesecake inside. Prop the oven door open with a roll of aluminum foil or a pair of metal tongs. Let the cheesecake cool for 30 minutes. Remove the cheesecake to a wire rack and cool completely. Refrigerate for 6 hours or overnight.
Topping:
In a saucepan, add the cherries, sugar, and water. Bring the mixture to a boil over medium heat. Cook for 15 minutes or until the cherries begin to soften. In a measuring cup, stir together the vinegar or lemon juice and cornstarch. Add to the cherries. Stirring often, cook until the mixture is thick and syrup-like. Cool completely, then spoon over the cheesecake. Trace a heart shape onto a piece of cardboard. Cover with a sheet of parchment paper. Use a spoon to spread the chocolate over the heart. Sprinkle with red sugar or sprinkles. Let stand at room temperature or chill until set. Peel off the paper and garnish the cheesecake with the heart.
Yield: 12 servings.
