Torta Di Formaggio Recipe
New York Style Cheesecake with Amarena Wild Cherries
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are evenly moistened.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure it's compact and even. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove and let cool.
Filling Preparation
- 3
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, eggs (one at a time), and lemon juice to the cream cheese mixture. Beat until the mixture is smooth and fully combined.
- 5
Incorporate Cherries
Gently fold in the drained amarena wild cherries into the filling mixture, ensuring they're evenly distributed.
- 6
Bake the Filling
Pour the filling over the cooled crust in the springform pan. Bake at 325°F (160°C) for about 55-70 minutes or until the center is set but slightly jiggly.
- 7
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to gradually cool for 1 hour. Then, remove it from the oven and let it cool completely at room temperature.
- 8
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Topping Preparation
- 9
Prepare the Cherry Topping
In a small saucepan, combine the amarena wild cherries, cherry juice, and granulated sugar. Heat over medium heat until the mixture begins to simmer, stirring occasionally.
- 10
Thicken the Topping
Let the mixture simmer for about 5-7 minutes until slightly thickened. Remove from heat and let cool.
- 11
Serve
Top the chilled cheesecake with the cherry topping just before serving. Slice and enjoy your Torta di Formaggio!