2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
How to Make It
Preheat oven to 400°.
To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
Reduce oven temperature to 325°.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
We loved this recipe! I actually used the cheesecake recipe from this and used a blueberry topping recipe from Martha Stewart because a guest of mine specifically asked for blueberry. This cheesecake is very creamy and you don't feel like you are getting "cheated" because of a lower calorie/fat recipe. Check out our full review with pics here: http://onecoupleskitchen.blogspot.com/2012/01/vanilla-cheesecake-with-blueberry.html
I've never made a better cheesecake, low fat or otherwise. The texture was creamy perfection - silky, substantial, and, as my guests put it, DECADENT. Use the bain marie water bath method for spot-on baking (look it up - I tried it for the first time with this recipe, and it's worth it!). I don't think I'll ever have need for another cheesecake recipe ever again, honestly!
I thought this was good and my guests liked it but I wish it had a stronger vanilla taste. Also- I had no idea how ridiculously expensive vanilla bean is ($10.69 at my local store!!). I don't know if I'll make this again for that reason alone!
I have made this recipe on two occasions. The first time I brought it to a friends dinner party. It was so decadent - no one believed it was light. The second time I made it just for my family and it was perfect again. This recipe is a keeper!
I was craving cheesecake with less fat and this did the trick. The stores near me only had non-fat cream cheese in tubs, so I increased the flour by 1/2 tablespoon. Increased the sugar by 1/2 cup. Added grated lemon zest from 1/2 lemon. I think the cheesecake would be excellent with strawberries. Think Carnegie Deli New York, but way better for you.
Wow. I just made this for fun not expecting it to taste so great. I had no vanilla beans, so skipped and it was still great. I served it to guests the next day and they didn't believe it was light. Thanks! I found it just as good as the full fat/calorie version.
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