Vanilla and Cherry Cheesecake

Serves 1
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Directions

  1. 1Cook cherries and 1/2 cup sugar over medium heat on a sauce pan until reduced (about 15 minutes stirring lightly).
  2. 2Cook cherries and 1/2 cup sugar over medium heat on a sauce pan until reduced (about 15 minutes stirring lightly).
  3. 3Cook cherries and 1/2 cup sugar over medium heat on a sauce pan until reduced (about 15 minutes stirring lightly).
  4. 4Blend cream cheese, eggs, 1/2 cup sugar, cream and vanilla.
  5. 5Blend cream cheese, eggs, 1/2 cup sugar, cream and vanilla.
  6. 6Blend cream cheese, eggs, 1/2 cup sugar, cream and vanilla.
  7. 7Pour the mixture into a 7-inch springform cake pan lined with parchment paper.
  8. 8Pour the mixture into a 7-inch springform cake pan lined with parchment paper.
  9. 9Pour the mixture into a 7-inch springform cake pan lined with parchment paper.
  10. 10Place a pan with water in the bottom rack of the oven.
  11. 11Place a pan with water in the bottom rack of the oven.
  12. 12Place a pan with water in the bottom rack of the oven.
  13. 13Place cheesecake in the middle rack of the oven.
  14. 14Place cheesecake in the middle rack of the oven.
  15. 15Place cheesecake in the middle rack of the oven.
  16. 16Bake at 350°F for 45 minutes.
  17. 17Bake at 350°F for 45 minutes.
  18. 18Bake at 350°F for 45 minutes.
  19. 19Let cool completely at room temperature, then refrigerate for 8 hours.
  20. 20Let cool completely at room temperature, then refrigerate for 8 hours.
  21. 21Let cool completely at room temperature, then refrigerate for 8 hours.
  22. 22Top with the cherry mixture.
  23. 23Top with the cherry mixture.
  24. 24Top with the cherry mixture.
  25. 25Cut and serve the cheesecake.
  26. 26Cut and serve the cheesecake.
  27. 27Cut and serve the cheesecake.

Ingredients

  • 2 cups cherries
  • 2 cups cherries
  • 2 cups cherries
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 16 oz cream cheese
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract

Equipment

saucepanblender7-inch springform cake panparchment paperoven

Tips

  • The cheesecake will be jiggly in the center after baking.
  • Let cool completely at room temperature, then refrigerate for 8 hours.
Vanilla and Cherry Cheesecake | Clip Recipe