House Works: Cherry Cheesecake

Presidents' Day has now passed, but you can have fun with your menu and serve up an inspired dish. We're not chopping down a cherry tree, but we've dug into the archives for what you could call a George Washington Cannot Tell a Lie Cherry Cheesecake. Here's Chef Judy's recipe in House Works.

Bing Cherry Cheesecake
Chef Judy Gilliard
Servings: 8
1 cup graham cracker crumbs
1 teaspoon ground allspice
3 Tablespoons unsalted butter
15 ounces ricotta cheese
8 ounces Neufchatel cheese
1 can Bing cherries in syrup, drained, reserve syrup
1/2 cup turbinado sugar
1 package gelatin
8 ounces mascarpone cheese
1/4 cup turbinado sugar
1 tablespoon milk

Place graham cracker crumbs and allspice in food processor with steel blade, add in melted butter and pulse until all is mixed in. Place mixture in an 8 inch spring form pan lined with parchment paper. Press mixture down with the palm of your hand or a flat bottom glass. Bake in a preheated over at 350 degrees for 10 minutes, cool. In the food processor with steel blade whip ricotta cheese and Neufchatel cheese until very smooth, about 5 minutes.

In the reserved cherry syrup add 1/2 cup of turbinado sugar, heat and sprinkle the gelatin mix until gelatin has dissolved. Add to processor and continue processing for 1 minute. Let cool 30 minutes. Then pour into spring form pan, refrigerate until set. Place mascarpone cheese, 1/4 cup turbinado sugar, and milk in food processor and process until smooth, be careful not to over-process. Spread over cheesecake. Refrigerate at least 2 hours before serving.

Per Serving (excluding unknown items): 482 Calories; 32g Fat (58.8% calories from fat); 12g Protein; 39g Carbohydrate; 1g Dietary Fiber;
99mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.

About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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