Cottage Cheesecake With Sour Cherry Topping Recipes

COTTAGE CHEESECAKE WITH SOUR CHERRY TOPPING

Steps:

• Mix the crust ingredients together. Press into a greased 8"x8" pan and bake at 350* for 8 minutes.
• Meanwhile blend the cheesecake ingredients together until completely smooth. (No need to activate the gelatin first. I use an immersion blender.)
• Pour the cheesecake mixture over the hot crust when it comes out of the oven and return the cheesecake to the oven at 350* for 40 minutes. The cheesecake will still be very jiggly but will get a little darker around the edges (not brown). Remove it from the oven and let it cool completely, then refrigerate to chill completely before cutting and serving. The cheesecake will set up in the refrigerator.
• To make the sour cherry topping, whisk the first four ingredients together in a small saucepan, adding the xanthan gum slowly while whisking so it doesn't clump. (See note below about what to do if you don't have tart cherries canned in water.) Add the cherries after whisking so they don't fall apart. Bring the sauce to a boil, stirring occasionally, then let cool and refrigerate to thicken.
• When both the cheesecake and cherry topping are cold, serve them together. I recommend keeping the cheesecake and topping separate until serving, not spreading the cherry topping onto the cheesecake and storing it in the refrigerator like that.

CHERRY CHEESECAKE

Steps:

• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.