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cherries Bing cherries cherry jam brandy cornstarch whole almonds graham cracker crumbs sugar unsalted butter cream cheese sugar eggs lemon juice almond extract salt almonds
Viewed: 64 - Published at: 6 years agoIngredients
- 3/4 cup dried tart cherries
- 1 1-pound bag frozen pitted Bing cherries, thawed, drained, juice reserved
- 1/2 cup cherry jam
- 2 tablespoons brandy
- 1 tablespoon cornstarch
- 1/3 cup whole almonds
- 2/3 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 3 8-ounce packages cream cheese, room temperature
- 1 1/3 cups sugar
- 4 large eggs
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup sliced almonds, toasted
Method
- Combine dried cherries and reserved juice from thawed cherries in medium saucepan.
- Bring to boil.
- Remove from heat.
- Cover; let steep 20 minutes.
- Mix cherry jam, brandy and cornstarch in small bowl to blend.
- Stir into dried cherry mixture.
- Add thawed cherries.
- Stir over medium heat until mixture boils and thickens, about 1 minute.
- Cool slightly; chill until cold.
- (Can be prepared 2 days ahead.
- Keep refrigerated.)
- Finely grind almonds in processor.
- Add cracker crumbs, sugar and butter.
- Process until clumps form.
- Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Chill 30 minutes.
- Position rack in center of oven; preheat to 350F.
- Blend all ingredients except sliced almonds in processor just until smooth, scraping down sides of bowl several times.
- Transfer filling to crust.
- Bake until edges of cheesecake are puffed and center is just set, about 50 minutes.
- Remove from oven.
- Run knife around pan sides to loosen cake.
- Chill cake uncovered overnight.
- Release pan sides from cake.
- Transfer cake to platter.
- Spoon topping evenly over cake, leaving 1/2-inch border around edge.
- Garnish cake with sliced almonds.
