Cherry Cheesecake

Makes 15 cm/6 inch

Ingredients

• For the brown butter graham cracker base

  • 55 gr unsalted butter, melted

  • 100 gr graham crackers

  • 30 gr almonds

  • Pinch of salt

• For the filling

  • 200 gr cream cheese

  • 90 gr sugar

  • 120 gr crème fraîche

  • 150 ml heavy cream

  • 1 tsp vanilla extract or paste

  • Pinch of salt

  • 2 large eggs

  • 12 gr cornstarch

• For the Cherry topping

  • 250 gr pitted cherries, fresh or frozen

  • 25 gr sugar

  • 1 tsp cornstarch

  • 2 tbsp water

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a 15 cm/6 inch springform pan by buttering the bottom and sides. Place a round parchment paper at the bottom.

2. For the base, place the graham crackers and almonds in a resealable bag, and crush them with a rolling bin until they resemble sand. In a large bowl, combine crushed graham crackers and almonds with melted butter, and a pinch of salt. Transfer the base mixture into the springform pan and press firmly into the bottom and sides. Bake for 10 minutes. Leave it to completely cool.

3. For the filling, in a large bowl (or stand mixer bowl), beat cream cheese and sugar with a hand or stand mixer at high speed for 3-4 minutes, or until it becomes fluffy and pale in color. Add crème fraîche, heavy cream, vanilla, and a pinch of salt. Beat to combine for 30 seconds. Add one egg at a time, mixing in between. Finally, add the cornstarch, mix to fully combine.

4. Cover the outside of the springform pan with aluminum foil tightly, sides and bottom. Place springform pan into a deep baking dish. Pour the cheesecake mixture into the springform pan. Boil 500 ml water and pour the water into the baking dish. Bake for 30 minutes.

5. Turn down the oven temperature to 150°C/300°F and bake for additional 30 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Take the cheesecake out from the oven, cover the top with cling film, and chill in the fridge for at least 6 hours or overnight.

6. For the cheery topping, in a medium-sized pan, bring cherries, sugar to boil. Whisk cornstarch and water in a bowl, and pour over the cherries. Continue to cook for 10 minutes over medium heat until the sauce thickens. Let it to cool.

7. Top the cheesecake with cherry topping. Enjoy!