Delicious and most creamy cheesecake you can imagine! Served with a scrumptious cherry topping… absolutely divine!
For the base:
7 oz. (200g) graham crackers
1/4 cup (50g) sugar
1/2 cup (80g) butter, melted
For the filling:
40 oz. (1,1kg) cream cheese
1 cup (200g) sugar
2 tsp. vanilla extract
5 large eggs
2 large egg yolks
3.5 oz. (100g) heavy cream
For the cherry topping:
14 oz. (400g) fresh cherries, washed and pitted
1/4 cup (50g) sugar
0.7 oz. (20g) cornstarch
1/4 cup (60ml) water, plus more if needed
1/2 tsp. vanilla extract
1/4 tsp. apple cider vinegar
1 tbsp. limoncello (or lemon juice)
1. Preheat the oven to 340°F (170°C). Lightly grease a 9 inches (23cm) springform tin and wrap in aluminum foil so you can place it in a water bath later on. Set aside.
2. Add the graham crackers to a freezer bag and crush with a rolling pin to get fine crumbs. Add the sugar and mix. Melt the butter and add to the freezer bag – mix until the crumbs are evenly moistened. Pour into the prepared tin and press to the bottom to get one even layer. Place in the oven and bake for about 8-9 minutes. Take out of the oven and let cool down. Do not turn off the oven.
3. Add the cream cheese and sugar to a large bowl and mix until well combined and the cream cheese is soft. Add the vanilla extract and mix in. Add the eggs one after another and mix on low speed until well combined before adding the next egg. When the eggs are incorporated add the egg yolks and mix in on low as well. Add the heavy cream and mix until just combined – do not overmix here. Pour the cheesecake filling into the prepared tin. Tap the tin several times onto the counter to release air bubbles. Place the springform tin in a large pan or casserole dish and fill that with hot water so the tin sits about 2 inches (5cm) deep in water. Place in the lower third of the oven and bake for about 70 minutes. The top of the cheesecake should only get the slightest bit of color and the cake should still be a bit wobbly in the center. Turn off the oven and let the cake in the closed oven for another 40 minutes, then take out and place on a wire rack. Run a knife around the edge of the cake to loosen it from the tin and let it cool down completely. Place the cooled cheesecake in the fridge for at least 8 hours or overnight.
4. For the cherry topping wash, dry and pit the cherries. Set aside. Add the sugar, cornstarch, water, vanilla extract, and apple cider vinegar to a pot and mix until there are no more cornstarch lumps. Heat up over medium-high heat and add the cherries as soon as the cornstarch mixture starts to thicken. Reduce the heat to a low and let the cherries simmer for about 4 minutes while stirring often so nothing burns. Add the limoncello (or lemon juice), mix in and let simmer for another 2-3 minutes until the cherries are soft but not mushy. The compote should be quite thick now – if you want it more like a sauce add some more water until you get the desired consistency. Let cool down completely. Decorate the cheesecake with the compote or serve on the side.