My little seven-year-old is a great graham cracker-pulverizer!
CRUST
2-1/2 C finely ground graham crackers
1/2 C yellow cornmeal
2 T raw sugar
1 teaspoon ground cinnamon
1/2 C (1 stick) butter, melted
1 T hazelnut oil
Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Crush crackers, cornmeal, sugar and cinnamon together. Add butter and hazelnut oil; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
FILLING
3 - 8 oz. packages cream cheese, room temperature
1 C raw sugar
4 large eggs
2 C sour cream
1 T pure vanilla extract
2 C fresh or frozen cherries
2/3 C raw sugar
2/3 C raw sugar
1/3 C tangerine juice
2 T grated lemon peel
1/2 t ground cinnamon
1/4 t ground nutmeg
4 t vanilla extract
Position rack in center of oven and preheat to 350°F. Beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream and vanilla.
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Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Remove pan sides to serve. Drizzle slices with compote syrup.
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Also shared on Sweet Tooth Friday.
In my family, when company comes over for dinner, cheese cake is always a must for dessert!
ReplyDeleteThis cake looks so delicious and sounds wonderful! I love the spices you've added. It sounds wonderful with the addition of tangerine!
Blessings,
Catherine
Your cheesecake looks just beautiful! And delicious, too.
ReplyDeleteBeth
Drool. This looks amazing. I didn't even know that there was such a thing as hazelnut oil.
ReplyDeleteI'd love for you to stop by and share this recipe on my Sweet Tooth linky! http://alli-n-son.com/2011/03/03/monster-cookies/