CHERRY CREAM CHEESE CAKE
This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
Provided by Carol
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
- Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
- Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
Nutrition Facts : Calories 417.7 calories, Carbohydrate 47.3 g, Cholesterol 105.6 mg, Fat 23.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 241.7 mg, Sugar 27.8 g
POTLUCK CHERRY COMPOTE
I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
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 :
MAPLE CUPCAKES WITH CHERRY COMPOTE AND GOAT CHEESE FROSTING
Steps:
- Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
- In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.
- In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined.
- Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.
- To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.
- In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool.
- In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip.
CHERRY COMPOTE
Categories Condiment/Spread Sauce Fruit Dessert Christmas Cherry Port Red Wine Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 8
Steps:
- Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.
SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE
A rich and elegant savory appetizer, worthy of the time and effort. Excellent for wine tasting parties, holiday gatherings and special occasions. The best part is that it can be made days in advance and topped just before serving. I created this for a gathering of Allrecipes foodies in Southern California.
Provided by Baking Nana
Categories Appetizers and Snacks Fruit
Time 9h30m
Yield 24
Number Of Ingredients 27
Steps:
- Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
- Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
- Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
- Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
- Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.
Nutrition Facts : Calories 394.1 calories, Carbohydrate 19 g, Cholesterol 108.9 mg, Fat 29.6 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 17.2 g, Sodium 651.1 mg, Sugar 9.2 g
GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE
Categories Cake Dairy Fruit Ginger Dessert Bake Cream Cheese Cherry Summer Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 17
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.
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CARAMELIZED HONEY CHEESECAKE WITH CHERRY COMPOTE
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Cuisine AmericanCategory DessertServings 12Total Time 2 hrs
- Make the chocolate graham cracker crust. Mix together the graham cracker crumbs with cocoa powder, brown sugar, melted butter, and egg white until well combined. Transfer the mixture to a 9-inch cheesecake springform pan, pressing the crust up the sides and on the bottom to form a crust. Chill the crust in the fridge while you prepare the filling.
- Prepare the cheesecake filling. In the bowl of a stand mixer, beat the cream cheese until light and fluffy, about 3 minutes. Add the sugar and beat for another minute.
- Add the eggs one at a time, fully incorporating the egg before adding the next. Add the sour cream and vanilla bean and mix until well combined. Set aside.
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