Luxury Vanilla Cheesecake With Cherry Topping 😍 by Skye 💄 - Musely
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Luxury Vanilla Cheesecake With Cherry Topping 😍

posted in Food & Drink > Recipes
04/20/2015
  • It might take some time but it's almost too good to eat!
    It might take some time but it's almost too good to eat!
  • INGREDIENTS:

    Crust:
    3/4 cup graham cracker crumbs $
    1/4 cup sugar $
    2 tablespoons butter, melted $
    2 teaspoons water
    Cooking spray

    Filling:
    3 (8-ounce) blocks fat-free cream cheese, softened $$
    2 (8-ounce) blocks 1/3-less-fat cream cheese, softened $$
    1 cup sugar $
    3 tablespoons all-purpose flour
    1/4 teaspoon salt
    1 (8-ounce) carton fat-free sour cream $$
    4 large eggs $
    2 teaspoons vanilla extract
    1 vanilla bean, split lengthwise

  • Topping:
    2/3 cup tawny port or other sweet red wine
    1/2 cup sugar $
    2 (10-ounce) bags frozen pitted dark sweet cherries
    2 tablespoons fresh lemon juice
    4 teaspoons cornstarch
    4 teaspoons water

  • PREP:

    Preheat oven to 400°.

    To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

  • Reduce oven temperature to 325°.

    To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

  • Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

  • To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

    Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

  • If anyone makes this, tell me how it went in the comments below! I hope you enjoyed it as much as I did! Good luck ;)

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