Cheesecake with Smoked Cherries
 
Prep time
Cook time
Total time
 
Serves: 16
Ingredients
Crust
  • 16 Graham crackers
  • ¼ cup sugar
  • ⅓ cup unsalted butter, melted
Filling
  • 16 oz cream cheese
  • 8 oz ricotta
  • 8 oz sour cream
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 3 eggs
Topping
  • 1½ lbs fresh cherries, cleaned, stemmed and pitted
  • ½ cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • ½ cup water OR
  • ¼ cup water and ¼ cup orange liqueur like Grand Imperial, Grand Marnier, etc
Garnish
  • mint leaves
  • whipped cream
Instructions
  1. Allow the cream cheese to soften to room temperature by sitting it onto a counter for 1 hour. Preheat oven to 350 degrees with racks on the bottom and middle only.
Making the crust
  1. Pulse the sugar and graham crackers in a food processor until a fine crumb.
  2. Add the melted butter and pulse to combine into the crumb begins to collect.
  3. Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.
Making the filling
  1. In a large bowl, add the cream cheese, ricotta, and sugar.
  2. Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.
  3. Add the sour cream and vanilla.
  4. Beat on Medium speed to incorporate.
  5. Add the eggs, one at a time, and beat until incorporated.
Baking the cheesecake
  1. Pour the filling into the prepared springform pan and smooth the top with a spatula.
  2. Gently tap or shake the pan to release any bubbles and level the filling.
  3. Place 2 9 inch cake pans onto a large cookie sheet and put on the lower rack.
  4. Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place. This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.
  5. Place the spring form pan in the center of the center rack.
  6. Bake for 60 to 70 minutes until the center is still slightly wobbly when the pan is tapped.
  7. Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly.
  8. Remove from the oven and run a paring knife along the edge to loosen. Do not remove the rim.
  9. Cover loosely with foil before refrigerating for 4 hours.
Make the topping
  1. Prepare the smoker and smoke the cherries for 30 minutes using a smoker box.
  2. Remove the cherries from the smoker into a medium saucepan.
  3. Place the saucepan over Low/Medium-Low heat.
  4. In a small bowl, whisk together the sugar and cornstarch.
  5. Add the lemon juice, water (OR water and orange liqueur) to the sauce pan.
  6. Add the sugar mixture and gently stir to combine.
  7. Allow the cherries and sauce to come to a light simmer and thicken, gently stirring regularly.
  8. Allow the cherries and sauce to cool before topping the cheesecake.
Serving
  1. Gently spoon the cherry topping on top the cheesecake and slice into 16 wedges.
  2. Garnish with whipped cream and mint leaves, if desired.
Notes
I use the Char Broil Grill Infusion Cooker to smoke the cherries on my Char Broil grill.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/08/28/cheesecake-with-smoked-cherries/