Birthday Cherry Cheesecake

This is my second typing of the this post. I didn't like the first version, too lame. But I'm not really feeling a good story on this version either. Oh well... I am very glad it is Friday, it has been the LOOOONNNNGGGEEESTTT week for some reason, ugh.

I'm also super excited at the prospect of doing a Sprint Triathlon in August. I'm not a strong swimmer, but I have 2 months to work on that, besides I only need to master 250 meters, piece of cake. Or more appropriate for this blog piece of cheese cake. And even more so cheesecake with cherry topping, yum. Maybe I will make cheesecake to eat after the triathlon, or maybe I will eat something good for me... who knows.

What do you like to eat after working out? Are a person that likes to eat whatever you want after a workout because you just burned a lot of calories, or are you the type that prefers to eat healthy after working out, keep the good going? I think I go both, some days I like staying healthy and some days I say, it's OK to have a second piece of of dessert after all you just burned at least as many calories in that little slice...

Have you ever made cheesecake before? I had one other time, like 10 years ago. So I will count this as my first time. It's trickier than I remember or thought. By that I mean, if you want it to look a certain way, you have to do a lot to ensure that. I didn't do that, but it's OK. My cake tasted great and I think it looked nice, in a ugly red-headed-step-child kind of way. (no offense if you are red-headed step child)

I made the cheesecake for RJ's birthday. I was impressed, so was he, it only took 6 days to eat the whole thing. Now it makes sense why I want to do a triathlon!
The cherry sauce was a nice topping. But you can top the cake with whatever you like.

Do you see how the top of my cake is brown and crackled, that is as No-No in cake. Well now I know-know (ha!) how to fix that...maybe. I will let you know the outcome next time I make a cheesecake.

Cheesecake: Adapted from Food Network

Crust:
2 C. Ground Graham Cracker

5 TBS sugar

1/4 tsp Cinnamon

6 TBS Melted butter

Filling:

24 oz Cream Cheese (3 packs)

1 C. Sugar

1 1/2 tsp Vanilla

5 egg (separated)

1/4 C. Light Cream

2 TBS Sugar

Topping:

1 Bag Frozen Cherries

1/4 C. Sugar

1/2 tsp Cinnamon

2 TBS Amaretto liquor (if desired)

1 TBS Cornstarch

Preheat oven to 350*

Mix the graham crumbs, sugar, cinnamon, and butter together in a mixing bowl. Pour the mixture into the spring form pan and using a mixing cup press the crumbs into the base. Using your fingers gently press crumbs into the sides of the pan. Bake for 6 minutes. Let cool.


Filling:
In a food processor, or with a mixer, cream the cream cheese and the sugar together. Add the vanilla, blend until smooth. Add 5 egg yolks and heavy cream, pulse until smooth. Pour into a large clean bowl. In a separate bowl, whisk the egg whites until a soft froth forms. Add 2 tablespoons sugar slowly to the egg whites and continue to whisk until soft peaks form. Fold into cream cheese, a little bit at a time until fully integrated. Pour into the prepared spring form pan. Bake for 1 hour and 15 minutes or until firm. Let cool for 1 hour and 30 minutes.

Meanwhile in a small sauce pan over medium low heat combine cherries with their juice, sugar and cinnamon. Allow to simmer. Combine Amaretto and cornstarch to make a slurry then pour into cherry mixture. Allow sauce to thicken. Remove from heat and cool. Serve or cheesecake slice.

This is pretty good stuff, don't pass it up.

Piece.