Cheesecake with Cherry Sauce Recipe

 Cheesecake with Cherry Sauce Recipe

Ingredients

Base:

140g Maria or digestive biscuits

56g brown sugar

84g unsalted butter, melted and cooled

Filling:

500g cream cheese

170g sugar

2g salt

140g eggs

14g egg yolks

75g heavy cream

3ml vanilla extract

Sauce:

1 ounce pitted cherries

1 tablespoon lemon juice

3 teaspoons cornstarch

2/3 cup water or port wine

4 teaspoons water

1/2 cup sugar

Base:

Grease a 9-inch round cake pan with butter and line the bottom with parchment paper (if using a removable base, line the bottom with plastic wrap). Crush the cookies with the sugar until they form a powder. Stir in the melted butter until smooth. Prepare the biscuit base, press it into the bottom of the pan, and refrigerate.

Filling:

Beat the cheesecake, sugar, and salt for about 3 minutes. Beat the eggs and egg yolk and add them to the cheesecake mixture in 4 batches, beating constantly. Add the vanilla and heavy cream and beat until smooth. Prepare the filling and pour it over the crust. Tap the pan on the counter to prevent air bubbles.

Prepare

a pan of water, place the cheesecake inside, and bake for 1 hour and 15 minutes, or until the center is set. Remove the cheesecake from the oven and let cool completely. Wrap the pan in plastic wrap and refrigerate overnight. Unmold.

Syrup:

In a saucepan over medium heat, combine the sugar, cherries, and a little vanilla extract and bring to a boil. Boil for about 5 minutes, or until the cherries have melted slightly and the mixture has thickened into a syrup. Mix the lemon and cornstarch in the 4 tablespoons of water and add to the pan. Reduce the heat and let it simmer for another 3 minutes, or until the mixture thickens slightly. Remove from the heat and let it cool to room temperature.