New York Cheesecake with Cherry Topping
By Marge Perry & David Bonom
A decadent, rich and creamy classic cheesecake is even better when topped with luscious cherry sauce. Ideal for do-ahead entertaining; it holds well for up to five days.
INGREDIENTS
- Almond extract
- Butter
- Cornstarch
- eggs
- flour
- For the crust:
- For the filling:
- For the topping:
- graham crackers
- Neufchatel cheese
- red tart cherries
- sour cream
- sugar
- Vanilla Extract
- Water
DIRECTIONS
- Preheat oven to 350°F.
- In a food processor or blender, process the graham crackers to fine crumbs
- In the bowl of an electric mixer, combine the sour cream and Neufchatel cheese
- 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