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Vanilla Cheesecake With Cherry Topping Recipe

Vanilla Cheesecake With Cherry Topping Recipe

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Ingredients:

Serving

3/4 cup graham cracker crumbs
1/4 cup sugar
2 tbsp butter, melted
2 tsp water
nonstick cooking spray
24 oz fat free cream cheese, softened
16 oz light cream cheese, 1/3 less fat, softened
1 cup sugar
3 tbsp all-purpose flour
1/4 tsp salt
8 oz nonfat sour cream
4 large eggs
2 tbsp vanilla
1 vanilla bean , split lengthwise
2/3 cup red wine, sweet , such as tawny port
1/2 cup sugar
20 oz frozen pitted tart cherries
2 tbsp fresh lemon juice
4 tsp cornstarch
4 tsp water

Directions:

Preheat oven to 400.
To prepare crust combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water, toss with a fork until moist and crumbly. Gently press mixture into bottom and 11/2 inches up sides of a 9 spring form pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
Reduce oven temperature to 325.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture, beat well, Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla beans, stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan, bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine port, 1/2 cup sugar cherries, and reserved vanilla bean halves in a large saucepan, bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves, discard.
Combine juice, cornstarch: and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	546.66 Kcal (2289 kJ)
Calories from fat	176.88 Kcal
		% Daily Value*
Total Fat	19.65g	30%
Cholesterol	151.38mg	50%
Sodium	1090.92mg	45%
Potassium	578.85mg	12%
Total Carbs	64.01g	21%
Sugars	43.78g	175%
Dietary Fiber	1.48g	6%
Protein	24.67g	49%
Vitamin C	3.2mg	5%
Iron	1.7mg	9%
Calcium	449.7mg	45%

Amount Per 100 g
Calories	154.93 Kcal (649 kJ)
Calories from fat	50.13 Kcal
		% Daily Value*
Total Fat	5.57g	30%
Cholesterol	42.9mg	50%
Sodium	309.17mg	45%
Potassium	164.05mg	12%
Total Carbs	18.14g	21%
Sugars	12.41g	175%
Dietary Fiber	0.42g	6%
Protein	6.99g	49%
Vitamin C	0.9mg	5%
Iron	0.5mg	9%
Calcium	127.4mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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