This is NOT your mother’s cheesecake.
French Cheesecake Crust
A different kind of cheesecake crust.
Ingredients
- 2 1/2 cups vanilla wafer crumbs
- 1/2 cup chopped pecans
- 1/4 cup unsalted butter melted
- non-stick spray
Instructions
- Line a 9 inch springform pan with foil. Cut and trim so that the cheesecake can be removed easily for serving. Spray foil lined pan with non-stick spray.
- Place vanilla wafer crumbs and pecans in a food processor and process to coarse crumbs. Add melted butter and process for about 10 seconds to combine.
- Press crust into pan base and bake on center oven rack for 12 minutes.
French Cheesecake Filling
Ingredients
- 2 8- oz. packages of cream cheese softened
- 1 cup sugar
- 5 large eggs beaten
- 1 cup heavy cream
- 2 cups sour cream
- 1 tsp vanilla
Instructions
- Process cream cheese and sugar in a food processor for 15 seconds. Add eggs, cream, sour cream and vanilla and process for 15 seconds or until smooth.
- Pour into into prepared springform pan and bake on center rack for 60 minutes at 275°. Center should be jiggly. Turn off oven and leave cheescake in oven for one more hour then remove from and cool.
- Cover cooled cheesecake with a double wrapping of plastic wrap and place in freezer. Thaw before serving.
Sour Cherry Topping
Ingredients
- 2/3 cup water
- 2/3 cup sugar
- 2 pints sour cherries pitted
- 2 tsp balsamic vinegar
Instructions
- Put sugar and water in a heavy-bottomed pan over medium heat. Cook until sugar is dissolved and syrup has thickened.
- Add cherries and balsamic vinegar and cook until cherries soften, 2-3 minutes. Use a slotted spoon to remove cherries to a bowl.
- Continue cooking the liquid in the pan until sauce reduces by half, about 10 minutes.
- Remove pan from heat and stir cherries and any juice in the bowl back in.
- Spoon over each slice of cheesecake as it is served.