Crème Fraîche Cheesecake With Sour Cherries Recipes

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THE BEST CHERRY CHEESECAKE



The BEST Cherry Cheesecake image

This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.

Provided by Lily Ernst

Categories     dessert

Time 1h30m

Number Of Ingredients 12

1&1/4 cup (145g) honey graham cracker crumbs
3 tbsp (45g) melted butter
2-250g pkg cream cheese, room temperature
3/4 cup (150g) granulated sugar
3 large eggs
3 cups (750ml) sour cream (full-fat or light, not fat-free)
2 tsp (10ml) vanilla extract
5 cups (1&1/2 lbs) frozen pitted cherries
1/2 cup (100g) granulated sugar
1/4 (60ml) cup water
1 tbsp (15ml) cornstarch
1 tsp (5mL) almond extract

Steps:

  • Preheat oven to 325F and grease the sides of a 9″ springform pan.
  • Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
  • Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
  • Add in the eggs, one at a time, mixing well in between on low speed.
  • Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
  • Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
  • Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

Nutrition Facts : Calories 353 calories, Sugar 32 g, Sodium 427.9 mg, Fat 13.6 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 1.7 g, Protein 13.4 g, Cholesterol 79.3 mg

CREAMY CHERRY CHEESECAKE



Creamy Cherry Cheesecake image

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

CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 large eggs, lightly beaten
1/2 cup sugar
1 teaspoon vanilla extract
SOUR CREAM TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
CHERRY TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
1 can (14-1/2 ounces) pitted tart cherries
1 teaspoon lemon juice
Few drops red food coloring

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 :

CREME FRAICHE CHEESECAKE WITH SOUR CHERRY TOPPING



Creme Fraiche Cheesecake With Sour Cherry Topping image

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

1 1/2 cups cream cheese
1/2 cup fresh goat cheese
1/2 cup sugar
1 1/2 cups creme fraiche or 1 1/2 cups sour cream
1 teaspoon pure vanilla extract
1/4 teaspoon black pepper
4 large eggs
2/3 cup sugar
2 pints sour cherries, pitted
2 teaspoons balsamic vinegar

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

CRÈME FRAÎCHE CHEESECAKE WITH SOUR CHERRIES



CRÈME FRAÎCHE CHEESECAKE WITH SOUR CHERRIES image

Categories     Cake     Cheese     Dessert

Yield 1 9" cake

Number Of Ingredients 12

FOR THE CHEESECAKE:
1 1/2 cups cream cheese
1/2 cup fresh goat cheese
1/2 cup sugar
1 1/2 cups crème fraîche
1 teaspoon vanilla extract
1/4 teaspoon black pepper
4 large eggs
FOR THE CHERRIES:
2/3 cup sugar
2 pints sour cherries, pitted
2 teaspoons balsamic vinegar.

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.

EASY SOUR CREAM CHEESECAKE



Easy Sour Cream Cheesecake image

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

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

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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