Ginger Cheesecake With Sour Cherry Compote Recipes

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE

Steps:

• For Crust:
• Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
• For Filling:
• Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
• Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
• Meanwhile, Prepare The Topping:
• Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
• Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Cut cake into wedges. Serve with Sour Cherry Compote.

SOUR CHERRY COMPOTE

Steps:

• Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
• Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.

SOUR CHERRY COMPOTE

Steps:

• Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold. (Can be prepared 1 day ahead. Keep chilled.)