Cheesecake with Smoked Cherries

Today’s post is not a meal for one, but a party dessert that is certain to please. This cheesecake really rocks, but the topping wins the day. Most of the time I bring a main dish to these parties, but this time I decided to switch things around and bring a dessert. This cheesecake is a variant of the German käsekuchen which uses quark – an ingredient hard to find here in the states. So after doing some research and seeing several suggestions on what to use as a substitute, I opted for sour cream and ricotta cheese. And the results were impressive. The cheesecake won rave reviews but the smoked cherry topping was the overall star. Slightly sweet, slightly smoky and intensely cherry flavored, this easy topping was more than I could have hoped for. This dessert shows that sometimes you just have to mix it up a little and let your creative side free (well, maybe kept under a loose rein!) The results will surprise you… and your friends and other guests will be happy!

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Prep time: 4 hours 20 mins

Cook time: 70 mins

Total time: 5 hours 30 mins

Serves: 16

Ingredients

Crust

16 Graham crackers
¼ cup sugar
⅓ cup unsalted butter, melted

Filling

16 oz cream cheese
8 oz ricotta
8 oz sour cream
1 cup sugar
2 tsp vanilla extract
3 eggs

Topping

1½ lbs fresh cherries, cleaned, stemmed and pitted
½ cup sugar
3 tbsp cornstarch
1 tbsp lemon juice
½ cup water OR
¼ cup water and ¼ cup orange liqueur like Grand Imperial, Grand Marnier, etc

Garnish

mint leaves
whipped cream

Instructions

Allow the cream cheese to soften to room temperature by sitting it onto a counter for 1 hour. Preheat oven to 350 degrees with racks on the bottom and middle only.

Making the crust

Pulse the sugar and graham crackers in a food processor until a fine crumb.
Add the melted butter and pulse to combine into the crumb begins to collect.
Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.

Making the filling

In a large bowl, add the cream cheese, ricotta, and sugar.
Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.
Add the sour cream and vanilla.
Beat on Medium speed to incorporate.
Add the eggs, one at a time, and beat until incorporated.

Baking the cheesecake

Pour the filling into the prepared springform pan and smooth the top with a spatula.
Gently tap or shake the pan to release any bubbles and level the filling.
Place 2 9 inch cake pans onto a large cookie sheet and put on the lower rack.
Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place.
This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.
Place the spring form pan in the center of the center rack.
Bake for 60 to 70 minutes until the center is still slightly wobbly when the pan is tapped.
Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly.
Remove from the oven and run a paring knife along the edge to loosen.
Do not remove the rim.
Cover loosely with foil before refrigerating for 4 hours.

Make the topping

Prepare the smoker and smoke the cherries for 30 minutes using a smoker box.
Remove the cherries from the smoker into a medium saucepan.
Place the saucepan over Low/Medium-Low heat.
In a small bowl, whisk together the sugar and cornstarch.
Add the lemon juice, water (OR water and orange liqueur) to the sauce pan.
Add the sugar mixture and gently stir to combine.
Allow the cherries and sauce to come to a light simmer and thicken, gently stirring regularly.
Allow the cherries and sauce to cool before topping the cheesecake.

Serving

Gently spoon the cherry topping on top the cheesecake and slice into 16 wedges.
Garnish with whipped cream and mint leaves, if desired.

Notes

I use the Char Broil Grill Infusion Cooker to smoke the cherries on my Char Broil grill.

Allow the cream cheese to soften to room temperature by sitting it onto a counter for at least 1 hour. Preheat oven to 350 degrees with racks on the bottom and middle only.

Making the crust
Pulse the sugar and graham crackers in a food processor until a fine crumb.

Add the melted butter and pulse to combine into the crumb begins to collect.

Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.

Making the filling
In a large bowl, add the cream cheese, ricotta, and sugar.

Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.

Add the sour cream and vanilla.

Beat on Medium speed to incorporate.

Add the eggs, one at a time, and beat until incorporated.

Baking the cheesecake
Pour the filling into the prepared springform pan and smooth the top with a spatula. Gently tap or shake the pan to release any bubbles and level the filling.

Place 2 9 inch cake pans onto a large cookie sheet and put on the lower rack. Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place. This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.

Place the spring form pan in the center of the center rack.

Bake for 60 to 70 minutes until the center is still slightly wobbly when the pan is tapped. Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly. Remove from the oven and run a paring knife along the edge to loosen. Do not remove the rim.

Cover loosely with foil before refrigerating for 4 hours.

Make the topping
Prepare the smoker and smoke the cherries for 30 minutes using a smoker box – I use the Char Broil Grill Infusion Cooker. Remove the cherries from the smoker into a medium saucepan. Place the saucepan over Low/Medium-Low heat. In a small bowl, whisk together the sugar and cornstarch. Add the lemon juice, water (OR water and orange liqueur) to the sauce pan. Add the sugar mixture and gently stir to combine. Allow the cherries and sauce to come to a light simmer and thicken, gently stirring regularly. Allow the cherries and sauce to cool before topping the cheesecake.

Serving
Gently spoon the cherry topping on top the cheesecake and slice into 16 wedges. Garnish with whipped cream and mint leaves, if desired.