Laura Kurella Recipes

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MICHIGAN CHERRY JAPANESE-STYLE CHEESECAKE



Michigan Cherry Japanese-Style Cheesecake image

Michigan is known for its amazing cherries, especially the tart ones, so we have plenty of opportunities to use them. They became my muse for this Japanese-style cheesecake recipe. -Laura Kurella, Wellston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 12 servings.

Number Of Ingredients 17

6 tablespoons butter, cubed
4 ounces reduced-fat cream cheese
2/3 cup heavy whipping cream
1/4 cup all-purpose flour
1/4 cup cornstarch
6 large egg yolks, room temperature
2 teaspoons vanilla extract
1-1/2 to 2 teaspoons grated lemon zest
12 large egg whites, room temperature
3/4 cup sugar
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cayenne pepper, optional
2 cups fresh or frozen pitted tart cherries
1/2 cup water
1 tablespoon butter
Confectioners' sugar

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside., In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely., Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended., In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed, springs back when lightly touched and center appears set, 55-65 minutes longer., Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely., Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners' sugar and cherry topping. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 132mg cholesterol, Sodium 157mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

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