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Recipes

Cherry Cheesecake

Cherry Cheesecake

This cherry cheesecake recipe comes from our colleague Tharshini. The addition of spices reveals her Sri Lankan touch and famously spicy personality.

Cherry Garnish

  • 2 cup pitted cherries
  • 2 cups rhubarb, chopped into ½-inch pieces
  • 4 pears, sliced into 8 quartered  
  • 2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 tsp sapote, grated

Pie Crust

  • 2 cups graham cracker crumbs
  • ½ cup + 2 Tbsp melted butter
  • 2 Tbsp sugar

Cake

  • 4 containers cream cheese (25og / 8oz)
  • 1 cup sour cream
  • 2 cups sugar
  • 4 eggs
  • 1 Tbsp mulling spices, ground

Method

  1. 1

    Preheat oven to 325 °F.

  2. 2

    Place all garnish ingredients in a thick-bottomed pot. Heat on medium and simmer for around 20 minutes. Set aside and let cool. 

  3. 3

    Mix all crust ingredients together in a bowl. Spread into a 13x9-inch rectangular mold or 11-inch round mold and press down until even and flat. Set aside. 

  4. 4

    In another bowl, whip sour cream and cream cheese with sugar. Add eggs one at a time, then spices, stirring constantly. 

  5. 5

    Pour cheese mixture into the crust and bake for 55 minutes. 

  6. 6

    Let cool one hour, then refrigerate at least 6 hours. 

  7. 7

    Pour the garnish on top and serve. 

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