Cheesecakes have ancient origins; according to legend one was served in Greece at the first ever Olympics in 776 bce! The dessert eaten around the world today, however, has more recent American roots. Cheesecake has been popular in the United States since its founding—Martha Washington's personal cookbook lists three varieties—but it was with the popularization of cream cheese in the 1930s that cheesecake as we know it today really took form. Cream cheese was invented in New York by William A. Lawrence in 1872, when he attempted to create something similar to French Neufchatel cheese. Philadelphia brand cream cheese was purchased by the Kraft Cheese Company in 1928, and almost overnight, cheesecakes went from being made with curd cheese to cream cheese, resulting in a smoother texture and easier home-baking. The creamy, slightly sour flavor of classic New York-style cheesecake pairs excellently with tart fruit, and a topping of cherry syrup or cherry pie filling is a classic way to finish a cheesecake.
Recipe Servings: 10
+ 4 hours resting
Ingredients
Cheesecake:
- 1¼ cup graham cracker crumbs
- 3 Tbsp melted butter
- 1 package (8 oz) cream cheese, room temperature
- ¾ cup sugar
- 3 large eggs
- 3 cups sour cream (light or full-fat, not fat-free)
- 2 tsp vanilla extract
Cherry Topping:
- 5 cups (1½ lb) frozen pitted cherries
- ½ cup sugar
- 4 Tbsp water, divided
- 1 Tbsp cornstarch
- 1 tsp almond extract
Directions
- Preheat the oven to 325°F.
- Combine the cracker crumbs and melted butter in a small bowl, stirring to coat.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Beat together the cream cheese and sugar in a large bowl.
- Add the eggs, one at a time, mixing between additions.
- Add the sour cream and vanilla, stirring until smooth.
- Pour the mixture over the crust in the pan.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, until the edges are set but 2–3 inches around the center is still wobbly.
- Remove and let cool to room temperature before refrigerating for at least 4 hours, or overnight.
- Combine the cherries, sugar, and 3 tablespoons of water in a medium saucepan over medium heat until warmed through.
- Dissolve the cornstarch in the remaining tablespoon of water in a small bowl.
- Add the cornstarch mixture and almond extract to the saucepan, stirring until the sauce thickens.
- Let cool completely.
- Slice the cheesecake and spoon the cherry topping over the slices before serving.
For Cheesecake:
For Cherry Topping:
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