Cherry Cheesecake

Crust
Graham Cracker Crumbs 700g
Granulated Sugar 300g
Butter - melted 150g-250g
Cheesecake
Cream Cheese - soft 900g
Lemon Zest 4g
Unsalted Butter - soft 100g
Granulated Sugar 200g
Vanilla Extract 5g
Whole Eggs 250g
Cornstarch 25g
Heavy Cream 75g
Crust
  • Mix the cracker crumbs and sugar together. 
  • Add melted butter until the mixture comes together but  isn't wet. 
  • Push needed amount into a well sprayed and prepared mold (lined in foil if baking in a water bath) or cake pan. 
  • Bake at 350°F for 8-10 minutes. Allow to cool completely. 

Cheesecake
  • Mix the cream cheese and butter with the sugar and lemon zest on low speed until smooth and incorporated. 
  • Scrape down the bowl frequently. 
  • Add the cornstarch and mix for two minutes on low speed. 
  • Scrape down the bowl and slowly add the eggs and vanilla while scraping down the bowl frequently. 
  • Add heavy cream slowly  and scrape the bowl frequently. Mix on low speed until smooth.
  • Mix 500g of Topfil Origins Michigan Cherries into the batter and fill destired pan 2/3 full.
  • Bake in a water bath. Bake between 275°F and 325°F.
  • Once baked, allow to cool completely. 
  • Spread Topfil Origins Michigan Cherries mixed with 15% Miroir Neutre by weight over the surface of the cake. 

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