Michigan Cherry “Zing” Japanese-style Cheesecake

Makes 8 servings

4 ounces cream cheese

7 tablespoons butter, divided use

⅔ cup heavy cream

12 eggs

1 ¼ cups sugar, divided use

2 teaspoons pure vanilla extract

1 lemon (zest only)

¼ cup all-purpose flour

⅓ cup cornstarch, divided use

2 cups tart Michigan Cherries (fresh or frozen) ¼ teaspoon cayenne powder

½ cup cold water

Directions:

1. Heat oven to 325 degrees. Place a large brownie or lasagna size pan in oven and then fill to a ½-inch depth of water. Line the sides of a 9-inch springform pan with a 4-inch collar of parchment paper then cut a circle to fit the bottom of the pan, overlapping sides slightly, then set aside.

2. In a small saucepan over medium heat, whisk cheese and butter until smooth. Remove from heat and whisk in cream until smooth then set aside to let cool.

3. Separate eggs, reserving 6 yolks for another purpose. In the bowl of a stand mixer fitted with a whisk, beat 12 egg whites until you see soft peaks. Slowly add the sugar while continuing to beat until shiny peaks form.

4. While whites beat, in a separate large bowl, using a hand whisk, whisk 6 egg yolks until smooth, then slowly drizzle in cooled down cream cheese mixture, stirring until evenly combined. Whisk in vanilla and lemon zest just to combine then, in a sifter utensil, combine flour and ¼ cup of the cornstarch then sift into cheese mixture making sure to avoid any lumps.

5. Once egg whites form shiny peaks, fold one third of the whites into the cheese mixture, then fold in remaining whites, folding until thoroughly combined.

6. Pour batter into prepared springform pan then carefully lower cake into the water-filled pan that’s been preheating in oven. Bake for 25 minutes, then reduce heat to 280 degrees. Bake for an additional 55 minutes, or until the cake has risen to almost double its height and center cracks.

7. While cake bakes, make Michigan Cherry topping by washing, stemming, and pitting cherries if needed. In a medium saucepan, combine remaining tablespoon of butter, remaining ½ cup sugar, remaining cornstarch, cayenne and water.

8. Over medium heat, stir until cornstarch liquefies and mixture begins to boil. Reduce heat to a simmer, then cook while stirring, until thickened and slightly reduced, about five minutes. Allow to cool down before placing on cake.

9. Carefully remove cake from oven by lifting cake out of water bath and placing on stove. Carefully unlock springform and remove parchment collar. (NOTE: If desired, invert cake by placing a cake plate on top of pan and flipping before unlocking springform. Gently peel off parchment paper after removing ring.)

10. To serve: Sprinkle top of cake with powdered sugar then top with Michigan Peppered Cherry Topping, if desired. Store cake and topping in refrigerator.