Here's a Kitchen Konquest from Cali...with my baker cousins - these girls know their stuff!!! We went cherry picking earlier in the day and got 15lbs! So what do you do with all those cherries? You bake!
We made cherry topped cheesecake...but here's the twist...it's the recipe in pictures! Enjoy! :)
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| Pit 3 1/2 cups of fresh cherries |
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| 1 3/4 cups of graham crackers finely crushed |
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| Beat 18oz. of cream cheese with 1 cup of sour cream, 3/4 cup of super fine sugar and 2 tsp of vanilla extract. Add 3 eggs one at at time and beat until all the lumps are blended. |
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| Stir in graham cracker crumbs into 1 stick of melted butter. |
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| Grease a 10 in springform cake pan. Spread the buttered crumbs in the base of the pan pressing down to make an even base. Chill for 30 min. |
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| For the topping, put the pitted cherries in a sauce pan with 2 tbsp of superfine sugar and 1 tbsp water over medium heat. Allow the fruit to reduce...it's really cool how it makes it's own sauce! |
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| See! but this is way to watery...have to keep it on the heat to let it thicken up and to let the cherries get tender. Cool this before you top the cake. |
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| Pour cream cheese mixture over the chilled base. |
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| Don't be deceived...it's not done yet... |
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| Place the cake pan in a hot water bath...1-1.5 in of boiling water. |
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| Preheat the oven to 350 degrees. Bake with water bath for 50 min. Chill the cake for 4 hours. |
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| Top the chilled cheesecake with the chilled cherry topping...allow it to set. |
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| Y. U. M. |
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| Enjoy! |
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