Cherry Cheesecake Recipe
Vanilla and cherry swirled, graham cracker crust, brandy and cherry coulis. Vegetarian.
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
- 2
Make the cheesecake filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar, vanilla extract, and brandy, mixing until well combined. Add the eggs one at a time, mixing on low speed just until combined after each addition.
- 3
Prepare the cherry swirl
In a small saucepan over medium heat, combine the cherry coulis and a tablespoon of sugar. Stir until the sugar dissolves and the mixture is heated through. Remove from heat and let cool slightly.
- 4
Assemble the cheesecake
Pour the cheesecake filling into the cooled crust. Dollop spoonfuls of the cherry coulis on top, then use a knife to gently swirl it into the cheesecake batter.
- 5
Bake the cheesecake
Bake in the preheated oven for about 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour.
- 6
Chill and serve
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours (preferably overnight) before serving. Slice and serve with extra cherry coulis if desired.