Evans Cherry Cheesecake

| May 30, 2015 | 0 Comments

Cherry Cheesecake

 

Evans Cherry Cheesecake is an easy no-bake cheesecake that is a chilled dessert that serves 10 to 12 people. When garnished with a generous dollop of whipped cream that is flavored with a tablespoon of Kirsch or a teaspoon of almond extract  and topped with a fresh cherry or two, this dessert is sure to please your most discriminating guest. At our house, this cheesecake is the one most requested for birthday celebrations.

Cherry Season will soon be here! Both sweet and sour cherries are available in abundance in July and August,  but the trick is to pick them while they are at their best. Evans cherries are a sour cherry variety native to Alberta. They are a large tart and tangy sour cherry that is a prolific producer – each of my trees usually yields a 5 gallon pail of the luscious fruit. Lots of cherries to can for a low calorie delicious dessert and to use in fabulous baked desserts (see my Cherry Desserts Magic  cookbook)They can be canned with or without the pits, depending on the intended use. Evans Cherries yield lots of fruit for jams and jellies  and  containers of pitted cherries in the freezer for wonderful desserts like today’s no-bake Evans Cherry Cheesecake.

Cherries can also be easily frozen for use later. Simply wash, pit or not, and place 4 cups of cherries and any juice into jars or plastic containers. Seal tightly and date your containers. They stay well in the freezer for 8 to 12 months. When thawing, thaw in fridge overnight. You do not need to add any sugar or fruit preservative. I suggest that you use 4 cups, as recipes for pies and other desserts typically call for that amount. (Special thanks to Frieda and Lola for suggesting that a straw works really well for pitting cherries. Center the straw over the pit and push it thru and out the other side – brilliant!))

Try this recipe and see if it isn’t your favourite cheesecake recipe, especially  during sour cherry season.

Preparation:

Butter or spray non-stick baking spray a 9 x 13 inch glass baking dish.

Preheat oven 375°F.

Crust:

3 cups graham wafer crumbs

½ cup melted butter

½ cup sugar

  1. Combine ingredients in a medium bowl and mix until butter is evenly distributed.
  2. Press firmly into prepared baking pan.
  3. Bake 8 minutes in preheated oven. Cool on cooling rack.

Cheesecake:

12 oz. (1 ½ cups) cream cheese at room temperature

½ cup icing (confectioner’s) sugar

1 cup whipping cream or 2 packages whipped topping prepared with 1 cup milk and 1 teaspoon vanilla

  1. Beat cream cheese and sugar in a large bowl until smooth and creamy.
  2. In a second bowl whip cream to which you have added 1 package Whip It (whipping cream stabilizer) and 1 teaspoon vanilla until stiff. OR Prepare the whipped topping as directed on the box.
  3. Add whipped cream/topping to cream cheese mixture and fold in until well combined.
  4. Spread over cooled crumb crust and chill.

Cherry Topping:

4 cups pitted sour cherries, drained

1 cup cherry juice (or other red tart juice e.g. cranberry)

¼ cup cornstarch

1/3 cup brown sugar

1/3 cup white sugar

Flavouring – 1 tablespoon Kirsch OR 1 teaspoon almond extract and 2 teaspoons vanilla

  1. In a medium saucepan, combine the cornstarch and sugars.
  2. Slowly whisk in the cherry juice.
  3. Heat over medium heat until thickened and clear – it will be very thick.
  4. Immediately add the drained cherries and stirring constantly bring cherries back to a boil.
  5. Remove from heat (Cherries are a very tender fruit and should not be overcooked).
  6. Add flavourings.
  7. Let cool to room temperature before spreading over the cheesecake layer.
  8. Cover with plastic wrap and chill the cheesecake at least 6 hours or overnight before serving.

Garnish each serving with a dollop of whipped cream and a fresh cherry if available.

For more great recipes using Evans cherries, check out my recipe book, Cherry Desserts Magic:

Cherries, dark and sweet or tangy and tart, add that something special to everyday favorites and special family celebrations. How to bring a baked cheesecake from ho-hum to fabulous? Try the Cherry Lime Cheesecake. Crème Brulée with Cherry Sauce will please the most discriminating palate at your next dinner party. Need a special lunchbox treat? Chocolate Cherry Muffins and Black Forest Cupcakes will delight. These recipes are for both the novice and the experienced baker. Take a look and tell me what you think.

 

Evans Cherry Cheesecake

Prep Time: 1 hour

Cook Time: 10 minutes

Yield: Serves 10 - 12

Ingredients

    Crust:
  • 3 cups graham wafer crumbs
  • ½ cup melted butter
  • ½ cup sugar
  • Cheesecake:
  • 12 oz. (1 ½ cups) cream cheese at room temperature
  • ½ cup icing (confectioner’s) sugar
  • 1 cup whipping cream or 2 packages whipped topping prepared with 1 cup milk and 1 teaspoon vanilla
  • Cherry Topping:
  • 4 cups pitted sour cherries, drained
  • 1 cup cherry juice (or other red tart juice e.g. cranberry)
  • ¼ cup cornstarch
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • Flavouring – 1 tablespoon Kirsch OR 1 teaspoon almond extract and 2 teaspoons vanilla

Instructions

    Crust:
  1. Combine ingredients in a medium bowl and mix until butter is evenly distributed.
  2. Press firmly into prepared baking pan.
  3. Bake 8 minutes in preheated oven. Cool on cooling rack.
  4. Cheesecake:
  5. Beat cream cheese and sugar in a large bowl until smooth and creamy.
  6. In a second bowl whip cream to which you have added 1 package Whip It (whipping cream stabilizer) and 1 teaspoon vanilla until stiff. OR Prepare the whipped topping as directed on the box.
  7. Add whipped cream/topping to cream cheese mixture and fold in until well combined.
  8. Spread over cooled crumb crust and chill.
  9. Evans Cherry Topping:
  10. In a medium saucepan, combine the cornstarch and sugars.
  11. Slowly whisk in the cherry juice.
  12. Heat over medium heat until thickened and clear – it will be very thick.
  13. Immediately add the drained cherries and stirring constantly bring cherries back to a boil.
  14. Remove from heat (Cherries are a very tender fruit and should not be overcooked).
  15. Add flavourings.
  16. Let cool to room temperature before spreading over the cheesecake layer.
  17. Cover with plastic wrap and chill the cheesecake at least 6 hours or overnight before serving.

Notes

Chill the assembled cheesecake for 6 hours or overnight for easy slicing and serving.

http://www.bestbakingrecipe.com/evans-cherry-cheesecake/

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Category: Cakes & Tortes, Desserts

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