Ingredients
For the crust:
- 10 graham crackers
- 1/4 cup sugar
- 4 tbsp butter, melted
For the filling:
- 1 (16 oz) container sour cream
- 24 oz Neufchatel cheese
- 5 eggs
- 1 cup sugar
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 6 tbsp all-purpose flour
For the topping:
- 1 (16 oz) bag frozen red tart cherries
- 1 cup sugar
- 1/2 cup water
- 1/4 tsp almond extract
- 2 tbsp cornstarch
New York Cheesecake with Cherry Topping
Meal: Dessert
Cuisine: American
Ingredient: Dairy
Season: Winter
Contributor: David Bonom and Marge Perry
Directions
Makes 16 Servings
- Preheat oven to 350°F.
- In a food processor or blender, process the graham crackers to fine crumbs; transfer to a bowl and stir in the sugar until well combined. Add the butter and mix until the crumbs just hold together when pressed. Press into the bottom and 2-inches up the sides of a 9-inch spring form pan. Bake 10 minutes; cool on a wire rack.
- In the bowl of an electric mixer, combine the sour cream and Neufchatel cheese; beat until smooth. Add the eggs, sugar, vanilla extract and almond extract and beat until smooth. Add the flour and mix briefly until combined. Pour the filling into the cooled crust. Reduce oven temperature to 325°F; bake in the center of the oven 1 hour and 5 minutes or until the cheesecake is almost set. Turn off the oven and leave the cake in the oven another hour. Cover and chill 3 hours.
- Meanwhile, combine the cherries, sugar, water, and almond extract in a medium saucepan over medium heat. Cook, stirring often, until the sugar dissolves. Bring to a boil and cook 1 minute. Stir in cornstarch that has been dissolved in 2 tablespoons water; return to a boil and cook until thickened, 1 minute. Transfer to a bowl and chill 2 hours. Spread cherry mixture over top of cheesecake before slicing.
Tips & Techniques
Decadent, rich, creamy cheesecake is even better with luscious cherry topping. The cake must be made at least three hours ahead, but can be made up to five days in advance—which makes it ideal do-ahead fare for your holiday fete.
Recommended Product
9" Spring Form Pan
Springform pans are made of two pieces – the removable bottom and the ring that fits around it forming the sides of the pan. The ring expands open or tightens together by the clip on the side of the pan. Springform pans are used for delicate foods like cheesecake or shortbread that are not easily unmolded from a regular cake pan; with a springform pan, simply unclip and remove the ring for easy access to slice and serve.
This spring form pan is designed to make baking easier and more efficient, while measuring up to the high standards of serious bakers. Constructed of heavy gauge carbon steel, Anolon® Advanced Bakeware pans resist warping and provide the even heat distribution that is so critical for successful baking results. The durable nonstick surface provides optimum food release for elegant presentation and easy cleaning. The wide rim with SureGrip® silicone handles affords ample space for a secure, slip-free grasp, and the medium color tone aids in even browning.
