MICHIGAN CHERRY JAPANESE-STYLE CHEESECAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Michigan Cherry Japanese-Style Cheesecake image

Michigan is known for its amazing cherries, especially the tart ones, so we have plenty of opportunities to use them. They became my muse for this Japanese-style cheesecake recipe. -Laura Kurella, Wellston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 12 servings.

Number Of Ingredients 17

6 tablespoons butter, cubed
4 ounces reduced-fat cream cheese
2/3 cup heavy whipping cream
1/4 cup all-purpose flour
1/4 cup cornstarch
6 large egg yolks, room temperature
2 teaspoons vanilla extract
1-1/2 to 2 teaspoons grated lemon zest
12 large egg whites, room temperature
3/4 cup sugar
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cayenne pepper, optional
2 cups fresh or frozen pitted tart cherries
1/2 cup water
1 tablespoon butter
Confectioners' sugar

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside., In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely., Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended., In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed, springs back when lightly touched and center appears set, 55-65 minutes longer., Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely., Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners' sugar and cherry topping. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 132mg cholesterol, Sodium 157mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.

There are no comments yet!