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
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1
Preheat oven to 325 °F.
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2
Place all garnish ingredients in a thick-bottomed pot. Heat on medium and simmer for around 20 minutes. Set aside and let cool.
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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.
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4
In another bowl, whip sour cream and cream cheese with sugar. Add eggs one at a time, then spices, stirring constantly.
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5
Pour cheese mixture into the crust and bake for 55 minutes.
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6
Let cool one hour, then refrigerate at least 6 hours.
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7
Pour the garnish on top and serve.
