Sour Cherry Cheesecake – GFCFSF

September 24, 2016


Sour Cherry Cheesecake - GFCFSF

12 ounces GFCF gingersnaps, graham or Ktoos (GFCF Oreos)
1 tablespoon sugar
1/4 to 1/2 cup melted coconut oil or GFCFSF margarine

3 8oz packages Daiya or Kite Hill cream cheese
1 cup sugar
3 eggs
1 tsp vanilla extract

24 ounces frozen sour cherries
½ cup sugar (or to taste)
½ vanilla bean
1 teaspoon almond extract
1 tablespoon arrowroot or cornstarch and a little water

Take cream cheese out and let set on counter for 15 minutes to warm up a little.

Line a cheesecake springform or a 9x11 pan with parchment paper. Hint, the 9x11 allows for smaller square servings.

Put cookies or crackers into a large Ziploc and remove as much air as you can. Using a rolling pin or solid coffee cup, smash the cookies into a small crumb. You can also use a food processor. Mix crumbs, sugar and coconut oil/margarine. Press mixture to the bottom of the lined pan. Bake 10 minutes at 325.

Put cream cheese and sugar into mixer, whip until fluffy. Add in vanilla extract and eggs, on medium slow speed. Scrape down sides and pour onto crust. Bake at 350 for 45 minutes for a 9x11 pan or 60 minutes for a 8-9” springform. If using a springform pan, release ring lock, run sharp knife around edges, then let cool on counter for 30 minutes. Relock ring, wrap and refrigerate overnight.

While cheesecake is cooking, add cherries, sugar and vanilla bean to a saucepan. Cook on medium low 15-20 minutes until the cherries are hot and the sauce is bubbling. Mix arrowroot/cornstarch with a little water to make a slurry. Stir into cherries with almond extract. Let cook 1 minute, then turn heat off. Sauce will continue to thicken as it cools. Refrigerate overnight.

Day of serving, cover cake with cherries and keep refrigerated until serving.
Sour Cherry Cheesecake