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
Vanilla Cheesecake with Cherry Topping
We use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping.
Up to two months ahead: Both the cheesecake and the topping can be made up to 3 days ahead and stored separately in the refrigerator. Or make the cheesecake up to 2 months ahead and freeze. Before freezing, chill the cooled cheesecake in the pan for 2 hours; then wrap pan in a heavy-duty plastic wrap. Thaw the cheesecake in the refrigerator.
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- Calories: 324
- Calories from fat: 30%
- Fat: 10.7g
- Saturated fat: 6.1g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.7g
- Protein: 12.2g
- Carbohydrate: 42.8g
- Fiber: 1g
- Cholesterol: 83mg
- Iron: 0.8mg
- Sodium: 458mg
- Calcium: 134mg
- 3/4 cup graham cracker crumbs
- 1/4 cup sugar
- 2 tablespoons butter, melted
- 2 teaspoons water
- Cooking spray
- 3 (8-ounce) blocks fat-free cream cheese, softened
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 (8-ounce) carton fat-free sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 vanilla bean, split lengthwise
- 2/3 cup tawny port or other sweet red wine
- 1/2 cup sugar
- 2 (10-ounce) bags frozen pitted dark sweet cherries
- 2 tablespoons fresh lemon juice
- 4 teaspoons cornstarch
- 4 teaspoons water
- 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.
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Vanilla Cheesecake with Cherry Topping Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Cheese, Eggs, Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Christmas, Easter, Father's Day, Mother's Day, New Year's, Thanksgiving, Valentine's Day, Birthdays/Anniversaries
- PUBLICATION: Cooking Light