The Ultimate Canadian Cherry Cheesecake
Hands-on time: 35 minutes Total time: 6½ hours Makes: 12 servings Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest
1 cup graham cracker crumbs 1 cup granulated sugar 2 tbsp butter, melted 2 pkg (250 g each) cream cheese 3 eggs 1 tbsp lemon juice 1 tsp vanilla Pinch salt 3 cups sour cream
SOUR CHERRY TOPPING:
3 cups pitted sour cherries ⅓ cup granulated sugar ¼ cup water 1 tbsp cornstarch 2 tsp grated lemon zest 2 tsp lemon juice
In bowl, stir together graham cracker crumbs, oe cup of the sugar and butter until moistened; press onto bottom of lightly greased 8- or 8½-inch (2 or 2.25 L) springform pan.
Centre pan on large square of foil; press up to side of pan. Bake in 325ºF (160ºC) oven until set, 8 to 10 minutes. Let cool.
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in remaining sugar until smooth and light, scraping down bowl twice, 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each and scraping down bowl often. Blend in lemon juice, vanilla and salt. Blend in sour cream. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 1oe to 1½ hours.
Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Refrigerate until cold, at least four hours. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
SOUR CHERRY TOPPING: In saucepan, combine cherries, sugar and 3 tbsp of the water; cook over medium heat, stirring frequently, until tender, about 15 minutes.
Stir cornstarch with remaining 1 tbsp water; whisk into cherry mixture and cook, stirring, until thickened, about 1 minute. Remove from heat; stir in lemon zest and juice. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve over cheesecake.
PER SERVING: about 420 cal, 9 g pro, 26 g total fat (15 g sat. fat), 39 g carb (1 g dietary fibre, 29 g sugar), 117 mg chol, 247 mg sodium, 274 mg potassium. % RDI: 12% calcium, 6% iron, 30% vit A, 7% vit C, 10% folate.