Vanilla Cheesecake with Cherry Topping
Source of Recipe
Cooking Light 2003
Vanilla Cheesecake with Cherry Topping
We use the entire vanilla bean, so none of it is wasted. The seeds flavor the cheesecake, and the bean halves flavor the topping.
Yield: 16 servings
CRUST:
3/4 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter, melted
2 teaspoons water
Cooking spray
FILLING:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
TOPPING:
2/3 cup tawny port or other sweet red wine
1/2 cup sugar
2 (10-ounce) bags frozen pitted dark sweet cherries
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
4 teaspoons water
Preheat oven to 400�.
To prepare crust: Combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 11/2 inches up sides of a 9inch springform pan coated with cooking spray. Bake at 400� for 5 minutes; cool on a wire rack. Reduce oven temperature to 325�.
To prepare filling: Beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.
Pour cheese mixture into prepared pan; bake at 325� for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping: Combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.
Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.
One serving (1 slice cheesecake and about 2 tablespoons topping) equals: Calories 324 (30% from fat); FAT 10.7g (sat 6.1g, mono 3.2g), PROTEIN 12.2g; CARB 42.8g; FIBER 1g; CHOL 83mg; ; SODIUM 458mg ++++ WWP: 7
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