CHERRY CHEESECAKE RECIPE

CHERRY CHEESECAKE RECIPE

Music: Hala Lala Layya - Lebanese Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you my 'Cherry Cheesecake' recipe. I have different cheesecake recipes but this is probably the one I used the most. Not expensive to make, tastes amazing and easy to prepare. Cherries are such a greatsummer fruit but you can also use other fruits, lemon or chocolate sauce. The only
hard part of this recipe is waiting :)

To stay tuned upcoming videos SUBSCRIBE here:
https://www.youtube.com/channel/UC199vdxLlzuiFf0onyQWhgg


INGREDIENTS

2 cups cherries, pitted
200 gr. (7 oz) pack cream cheese
1 cup heavy cream
4 tbsp butter
140 g. (5 oz) Shortbread biscuits or Graham crackers
1/2 cup walnuts
1 cup + 1 tbsp granulated sugar
1 real tablespoonful cornstarch
2 eggs
1 pack vanilla sugar or 1/2 tsp vanilla extract
A pinch of salt

DIRECTIONS

Gently mix 1/2 cup sugar in the cherries and set aside.
Preheat your oven to 165 C (330 F.)
Break the walnuts into medium-size pieces and toast for 3-5 minutes in a pan, stirring occasionally, then set aside.
Melt the butter.
Using a blender turn the biscuits into crumbs, add 1 tbsp sugar, pour in the melted butter and combine well.
Pour the crust mixture into the greased pan and spread it evenly, then press down firmly.
I'm using a 24 cm (9.5 inch) tart pan with removable bottom.
Sprinkle nuts on top, spread and press down gently.
Combine 1/2 cup sugar and 2 eggs in a bowl, beat.
Add a pinch of salt, vanilla, cream cheese and heavy cream.
(room temp ingredients blend more easily/smoother)
Mix and beat well.
Pour the batter over the crust and tap gently to get rid of air bubbles.
Place pan in a baking sheet before placing in oven.
Bake for 45 minutes.
Meanwhile, pour cherries into the pan which you melted butter earlier.
Add 1/2 cup water and bring to a boil over medium high heat.
When it comes to a boil, (2-3 minutes) reduce heat to medium and simmer for 10-12 minutes or until tickened.
Mix 1 real tbsp cornstarch with 1/4 cup water and stir until smooth.
Stir into pan, stirring constantly bring to boil and boil for 30 seconds until tickened.
Turn off the heat and leave it to cool.
After 45 minutes, remove cheesecake from the oven.
Allow to cool for at least 30 minutes then gently spread the cherry sauce over the cheesecake.
Cool another 30 minutes, then cover and refrigerate at least 8 hours. Sorry to keep you waiting so long :)
Only then pick up your fork and dig into the well chilled slice :)

READY :) Thank You For Watching!

If you enjoyed the video please leave a like, share your comments below and subscribe to my channel for more recipes.