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Creme Fraiche Cheesecake With Sour Cherry Topping

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“This cheesecake is a cross between the New York style cheesecake, rich with cream cheese, and the light and airy cheesecakes made with ricotta or farmer cheese. For best results start with room temperature ingredients to get the creamiest texture. You can change the fruit topping to suit whatever is in season. Original recipe appeared in the NY Times by Melissa Clark.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F; wrap the bottom of a 9-inch springform pan with aluminum foil and place pan on a baking sheet.
  2. Beat the cream cheese and goat cheese until smooth; add sugar and continue to beat until sugar is incorporated.
  3. Beat in creme fraiche, vanilla, and pepper; beat in eggs, one at a time, scraping the sides of the bowl between each addition.
  4. Pour mixture into prepared pan and bake for 10 minutes; reduce temperature to 250 degrees F and bake until just set, 45 to 60 minutes (cake will jiggle in the middle).
  5. Transfer to wire rack to cool.
  6. Prepare the cherries while the cake is cooling by heating a saucepan over medium heat; add sugar and 2/3 cup water and cook until sugar dissolves and syrup thickens, 5 to 8 minutes.
  7. Add in the cherries and balsamic vinegar, stirring occasionally, until cherries soften and release their juices, 2 to 3 minutes.
  8. Remove cherries to a bowl with a slotted spoon and continue to cook liquid until reduced by half, about 10 minutes; remove from heat and return cherries and any accumulated juices.
  9. Loosen the cake by running a knife around the edge, then unmold; serve with cherry topping.

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