In a large mixing bowl beat the cream cheese and sugar until very smooth (about 3 minutes), preferably with a whisk beater. Beat in the cornstarch if desired. NOTE: If cornstarch is omitted, a small amount of liquid will seep out after un-molding. If the cake has a sponge base, this is no problem. Otherwise, liquid can be absorbed with a paper towel. I prefer not using cornstarch as the cake is a shade (but only a shade) more creamy. Also, it makes it suitable to serve as a Passover dessert. Add the eggs, 1 at a time, beating after each additional until smooth and scraping down the sides. Add the lemon juice, vanilla and salt and beat until incorporated. Beat in the sour cream just until blended.
Pour the batter in to the prepared pan. One 8" by 2 1/2" or higher springform pan, greased and bottom lined with greased parchment; outside of the pan wrapped with a double layer of heavy duty foil to prevent seepage. One 10" cake pan or roasting pan to serve as a water bath. Set the pan in a larger pan and surround it with 1" of very hot water. Bake 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.
To unmold: Have ready a serving plate and a flat plate at least 8" in diameter, covered with plastic wrap. Place pan on a heated burner and move it around for 15 seconds. Wipe sides of pan with a hot, damp towel.
Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic wrapped plate on top and invert. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate and use a smal metal spatula to smooth sides. Refrigerate until shortly before serving.
NOTE: A 8x3" solid cake pan can be used instead of a springform. To unmold the cake sun a thin spatula aroudn the sides, place the pan on a heated burner for 10 to 20 seconds, moving the pan back and forth, and then invert. If the cake does not release, return to the hot burner for a few more seconds.
PROCESSOR METHOD: A food processor also works well to mix this batter. Process the cream cheese and sugar for 30 seconds or until smooth. Add the cornstarch if desired and pulse to blend. Add the eggs one at time with the motor running. Add the lemon juice, vanilla, salt and sour cream and pulse to combine.
Store: 1 week refrigerated, Do not freeze the texture will become less smooth.
Day before: In a colander suspend over a deep bowl drain the cherries for 30 minutes or until they lose 3/4 cup juice. Press slightly if necessary. Reserve only 2 tablespoons juice. There will be almost 1 cup cherries.
In a 1 1/2 quart saucepan combine the 2 tablespoons juice, sugar and cherry kijafa, stirring until the sugar is dissolved. Add the cherries and bring to a boil> Cover and cool. Refrigerate until the following day.
Drain the cherries again for 30 minutes or until 7 oz are obtained. Reduce the liquid to 1/2 cup. Pour into a bowl and cool COMPLETELY. In the same sauce pan place the cornstarch and salt, gradually stir in the cool liquid, then the cherries. Bring to a full boil and simmer 1 minute. The mixture should just barely drop from a spoon. Remove from the heat and stir in the almond extract. Cool slightly and spoon over cold cheesecake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (259g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 280 (75%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 17g||85 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 246.2mg||76 %|
|Sodium 9002.9mg||310 %|
|Potassium 323.8mg||9 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.1g|
|Protein 10.6g||15 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 372
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!