My wonderful friend Aron sent me a link to this white chocolate cherry cheesecake in hopes that I would make it…. and give her some but she lives too far away to share. Me and cheesecake is a dangerous combination. It makes me possessive and obsessive…I want to hide in a closet and eat it all. But since I made this as our First Day of School Eve dessert, I had to share.
There is a place in Winnipeg, Manitoba called Baked Expectations
that makes the most delicious cheesecakes ever. They are tall slabs of cheesecake that should be consumed as a meal instead of dessert..this cheesecake definitely matches the height of the Baked Expectations’ cheesecakes. Was it as good? Definitely!
I had some leftover cheesecake batter that I made cheesecake brownies with… Stay tuned for THAT recipe!
White Chocolate Cherry Cheesecake
12 ounces graham cracker crumbs
1/2 cup butter, melted
1/4 cup ground almonds
1/4 teaspoon ground cinnamon
4x 8ounce packages cream cheese, room temperature
1 cup sugar
1/2 cup heavy cream
9 ounces high quality white chocolate, chopped (I used Lindt white chocolate bars)
4 large eggs PLUS 2 egg yolks
1 teaspoon vanilla extract
1 pound sweet cherries, pitted and halved
juice from half a lemon
2 tablespoons sugar
1 tablespoon cornstarch, sifted (VERY important to sift)
Preheat oven to 375°F. Set aside the eggs and egg yolks in a small bowl until ready to use. Spray a 10 inch springform pam with cooking spray. In a medium bowl, combine graham crumbs, melted butter, ground almonds, and cinnamon. Press into the bottom of the springform pan and partially up the sides. Bake for 12 minutes, set aside and cool.
Reduce oven to 325°F. In a large bowl (or KitchenAid mixer), beat the cream cheese until smooth. Add the sugar and beat until combined, scraping down the sides of the bowl as needed. Prepare white chocolate ganache.. Bring the heavy cream to a gentle simmer over medium heat in a small pan. Add in the white chocolate and stir until melted. Remove from heat and keep stirring to cool slightly. Add the chocolate ganache into the cheesecake batter while beating it. Once combined, add in the eggs, one at a time, mixing thoroughly after each. Mix in the vanilla extract.
Pour the cheesecake batter over the crust and bake for 1 hour at 325°F then 45-60 minutes at 300°F. Remove from oven and cool completely before refrigerating it for at least 6 hours.
In a small saucepan, stir cherries, lemon juice, and sugar. Bring to a boil over low heat and add in sifted cornstarch. Saute for about 10 minutes until thickened. Cool completely and pour over top of the cheesecake.