Ribbon of Cherry Cheesecake

"I am making this tomorrow night for a dinner party. I really, really hope it works because there are lots of ingredients and lots of steps, but it looks creative!"
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • In a skillet over medium heat, toast almonds.
  • Remove from heat; finely chop almonds.
  • In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well.
  • Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan.
  • Set aside.
  • In an electric blender or food processor container, purée cherry filling until smooth.
  • Pour puréed cherry filling into a medium saucepan.
  • Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
  • Cook, stirring constantly, over low heat until mixture is thick and bubbly.
  • Remove from heat.
  • Stir in almond extract.
  • Set aside to cool.
  • In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy.
  • Add eggs all at once, beating on low speed just until mixed.
  • Do not overbeat.
  • To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust.
  • Top with about 1/3 cup of the cherry purée.
  • Swirl.
  • cherry mixture into cream cheese mixture using a knife or spatula.
  • Repeat layers twice, ending with cherry purée.
  • Reserve remaining purée.
  • Bake in a preheated 350 F oven 60 to 65 minutes or until the center appears nearly set when gently shaken.
  • Do not let the top crack.
  • Cool on a wire rack.
  • Let chill.
  • To serve, spoon a generous tablespoon of purée on serving plate.
  • Place cheesecake wedge on top of purée.

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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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