Visit the PotsandPans.com store at the Vacaville Premium Outlets!CLICK FOR DETAILS

Satellite (2)

Recommended Product

Print this Recipe

New York Cheesecake with Cherry Topping

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

Recipe Details

  • Yield: 16 Servings
  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

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.

5 thoughts on “New York Cheesecake with Cherry Topping

Newsletter
Cooking Resources
Wish List
Stay Connected: Facebook Twitter Pinterest