CREME FRAICHE CHEESECAKE WITH SOUR CHERRY TOPPING
This cheesecake is a cross between the New York style cheesecake, rich with cream cheese, and the light and airy cheesecakes made with ricotta or farmer cheese. For best results start with room temperature ingredients to get the creamiest texture. You can change the fruit topping to suit whatever is in season. Original recipe appeared in the NY Times by Melissa Clark.
Provided by threeovens
Categories Cheesecake
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 492.2, Fat 34, SaturatedFat 19.5, Cholesterol 202, Sodium 195, Carbohydrate 41.9, Fiber 1.2, Sugar 37.4, Protein 7.4
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.
CRÈME FRAÎCHE CHEESECAKE WITH SOUR CHERRIES
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. Run a knife around the edge of the pan to loosen the cake from the pan before unmolding and serving with the cherry topping.
CREAMY CHERRY CHEESECAKE
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
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.
Nutrition Facts :
EASY SOUR CREAM CHEESECAKE
This is a very creamy cheesecake. It's delicious plain, or you may top with fruit pie filling.
Provided by SBDEVENEY
Categories Desserts Cakes Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.
- Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.
Nutrition Facts : Calories 324 calories, Carbohydrate 28.1 g, Cholesterol 80.5 mg, Fat 21.2 g, Protein 5.1 g, SaturatedFat 11.6 g, Sodium 199.9 mg, Sugar 21 g
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