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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Sharif Bin Naseer
[email protected]This cheesecake is a work of art.
nischal mali
[email protected]I can't believe how easy this cheesecake was to make.
Maysha Suborna
[email protected]This cheesecake is the best cheesecake I've ever had.
Peter Skippers
[email protected]I'm so glad I found this cheesecake recipe.
Annu Gurung
[email protected]This cheesecake is so good, it's worth the extra calories.
Seun Akiode
[email protected]I highly recommend this cheesecake recipe.
Bushirah Charah
[email protected]This cheesecake is a must-try for any cheesecake lover.
KR
[email protected]I can't wait to make this cheesecake again!
mistressmary matt
[email protected]This cheesecake is the perfect dessert for any occasion.
Farran Marsh
[email protected]The sour cherries add a nice tartness to this cheesecake.
Nischal Chaudhary
[email protected]I love the creamy texture of this cheesecake. It's so smooth and velvety.
Jubayer Antor
[email protected]This cheesecake is so delicious, it's hard to believe it's gluten-free.
Zeeshan Sajid
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser.
Ghaiyaz Ahmad
[email protected]The graham cracker crust is the perfect complement to the creamy cheesecake filling.
Joy Sheikh
[email protected]This cheesecake is so rich and creamy, it's like a dream come true.
Ssekayita Aloysious
[email protected]I love the tangy flavor of the sour cherries in this cheesecake.
Al SRM
[email protected]This cheesecake is so easy to make and it always turns out perfect. It's my go-to recipe for any occasion.
Shepul Rahman
[email protected]I made this cheesecake for a potluck and it was gone in minutes! Everyone loved it.
Zainab Chendradoo
[email protected]This cheesecake was a huge hit with my family and friends! The combination of the creamy cheesecake, tart cherries, and graham cracker crust was perfect.