Cherry Cheesecake with Chocolate Almond Crust

“LIFE IS JUST A BOWL OF CHERRIES, DON’T TAKE IT SERIOUS, IT’S MYSTERIOUS.  LIFE IS JUST A BOWL OF CHERRIES, SO LIVE AND LAUGH AND LAUGH AT LOVE, LOVE A LAUGH, LAUGH AND LOVE.”  Bob Fosse

So I am keeping with the very cherry weekend theme.  CHEESECAKE!!!  It is actually the favorite dessert of Lena, the woman who designed the really pretty template for this blog.  She told me that she likes traditional cherry cheesecake.  But I decided to try and jazz it up a bit.  I decided to use a chocolate almond crust.  And while the recipe called for cherry juice in the body of the cheesecake, I decided to try and swirl it in.  I was a bit reserved with the swirling process this time and the swirl remained mostly on the top of the cake.  But not bad for my first try!  And more importantly, I wanted to give a wink and a nod in gratitude to Lena. Usually, when I see so many ingredients in a recipe, I get a bit nervous.  But this really wasn’t complicated at all.  You simply do things in 3 separate steps; all of which can be prepared in advance.  I also used frozen cherries this time.  And I must admit….this turned out better than I expected.  My first cheesecake, actually.  But I definitely have the confidence to make it again.  I am already thinking of all the possibilities!  You definitely should give this one a try!  It was delicious!!!

CHOCOLATE ALMOND CRUST:

3/4 c whole raw almonds, lightly toasted

20 thin chocolate wafer cookies

1 stick butter, softened to room temperature

1/3 c sugar

1/2 tsp almond extract

1/4 tsp salt

In a food processor, pulse almonds until ground.  Add wafers and pulse to a fine grind.  Add the butter, sugar, almond extract, and salt and pulse until well combined.  Transfer to a 9 inch springform pan.  Press evenly on the bottom and to about 1 inch up the sides of the pan.  Bake in a 350 degree F oven for 10 minutes.  Cool on a wire rack.

CHERRY TOPPING:

3/4 tsp unflavored gelatin

1 TBSP water

3 c cherries, pitted (if using frozen, thaw and drain)

1/4 c and 2 TBSP sugar

the juice of 1 lemon (or 1 TBSP)

1/4 tsp almond extract

In a small bowl, sprinkle gelatin over water and let stand for about 1 minute.  In a heavy saucepan, bring cherries, sugar and lemon juice to a boil, stirring frequently.  Remove pan from heat and reserve 1/2 c juice.  Then add the gelatin, and almond extract and stir until gelatin is dissolved.  Pour into a bowl and refrigerate until ready to use.

CHEESECAKE FILLING:

2 (8oz) packages of cream cheese, softened

1 c sugar

3 TBSP flour

3 eggs

8 oz sour cream

2 tsp vanilla

the 1/2 cup of reserved cherry juice

a few pieces of china I found at the thrift store with a pattern called 'cherry blossom'

In the bowl of an electric mixer, beat the cream cheese and the sugar until smooth.  Beat in the flour, and then add the eggs one at a time, beating after each addition.  Beat in the sour cream and vanilla.  Now it’s time to add the reserved cherry juice.  The recipe calls for adding it all at this time.  I poured drops of it onto the batter once it was in the pan and swirled with a toothpick.  Beat until well combined.  Pour the filling into the crust and bake at 350 degrees F for 5o minutes.  The cheesecake will still look jiggly in the center but will cook a bit more as it cools.  Cool completely on a wire rack.  Then chill for one hour.  Remove the sides of the pan and transfer to a plate.  Refrigerate for another hour.  Top with cherries.  And then chill for another hour or more before serving.  Enjoy!

This recipe was adapted from Gourmet.