Cherry & rhubarb Cheesecake

This cherry cheesecake recipe comes from our colleague Tharshini. The addition of spices reveals her Sri Lankan touch and famously spicy personality.
Cherry & rhubarb 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
Preheat oven to 325 °F.
-
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
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
In another bowl, whip sour cream and cream cheese with sugar. Add eggs one at a time, then spices, stirring constantly.
-
5
Pour cheese mixture into the crust and bake for 55 minutes.
-
6
Let cool one hour, then refrigerate at least 6 hours.
-
7
Pour the garnish on top and serve.