Fruit-filled, sous-vide, light and fluffy, this is the most flavourful cheesecake you will ever have
Welcome to the Cheesecake Revolution. This new ingredient-method mashup gives you a unique type of cheesecake: one with the fruit flavour in the batter, not on top.
I devised this cheesecake recipe for my audition for the first season of The Great Canadian Baking Show. Sad to say that I did not make it on, but the producers were incredibly gracious and I left the audition feeling lucky to have been invited to participate. What do you think—should I audition again? Maybe let me know after you’ve tried this cheesecake.
This recipe is special thanks to two things: the miracle of sous vide cooking, and freeze-dried fruit. At the time, this was a really innovative use of ingredients and method, although both commonly used by foodies now.
Freeze-dried fruits are everywhere nowadays, but I first learned about them when I saw this post on the Serious Eats website by the brilliant Stella Parks (aka Brave Tart): Super Thick Fruity Food Processor Whipped Cream.
The idea is that you pulverize freeze-dried fruits with sugar into a fine, Kool Aid-like dust, and then blitz it with whipped cream. The fruit is hygroscopic, meaning that it absorbs some of the moisture from the cream, leaving an extra-thick, smooth, fully flavoured whipped-cream topping. I thought, if you can do this with cream, why couldn’t you do it with cream cheese? I wanted a cheesecake that was flavoured throughout, not just plain vanilla with fruit on top.
Well, turns out that if you try to beat fruity sugar into your cream cheese, it doesn’t get all that light and fluffy. But if you add to it the sour cream and let it sit while you make the rest of the batter, it supplies a fulsome, hearty flavour to your batter.
Where it got tricky in devising the recipe is that you need granulated sugar to help aerate the cream cheese as you beat it, too. Obviously sugar in the cream cheese AND sugar in the fruit could lead to a cloying, tooth-aching mess. But both require it. So I had to reduce the sugar in each part of the recipe as much as possible while keeping it at a functional base level. Too little sugar in the cream cheese and your cake will be dense. Too little sugar in the fruit mixture and your fruit powder will harden as it is processed. After several trials, I hit a version that is just right.
This recipe owes much to Rose Levy Berenbaum’s Cordon Rose Cheesecake from her classic Cake Bible (as does my Banana Chai Cheesecake recipe, for those who love spice). I tried to replace the lemon juice with cherry juice, but it needed the tang to avoid being overly sweet. I’ve increased the amount of cream cheese to make up for the absorbent fruit powder. I’ve increased the vanilla both to add liquid and make a more assertive base note to complement the cherry flavour.
Once you try this cheesecake, you’ll be sharing it with all your friends. My taste testers were certainly enthusiastic, agreeing that all the experimentation along the way was well worth it. If you don’t have a sous vide device, you can cook this batter in the usual way. It just won’t be as fluffy and light, but then some people prefer a cheesecake that is more dense.
Top with freshly made cherry sauce, crumble amaretti, and top with whipped cream. Or dark chocolate sauce on freshly pitted cherries. Or mixed berries, or lemon curd, or….you get the idea.
- Sous vide device or oven
- Mason jars, 16 x 4oz, or 8 x 8 oz jars OR cheesecake pan
- Stand mixer
- Food processor or mini-chopper
- 3 pkgs cream cheese Philidelphia brand, if possible
- 1 1/4 cup granulated sugar
- 12 tsp freeze-dried cherries (60 grams)
- 2 cups sour cream
- 6 egg yolks
- 1 tbsp vanilla
- 1/8 tsp cherry flavouring
- 3 tbsp lemon juice
- 1/4 tsp salt
- Attach your sous vide device to a heatproof container, then fill ¾ full of water. Preheat to the water to 80 °C or 176 °F
- Make the flavoured cream first: into the bowl of a food processor (small bowl or mini-chopper if you have it), pulverize the cherries with ½ cup of sugar until it mostly resembles a fine dust. A few little pieces are okay but bigger chunks mean you need to pulse a few more times. Stir into the sour cream and let sit.
- Place the cream cheese in the bowl of a stand mixer and blend with remaining 3/4 cup of sugar using the whisk attachment. Beat for 3 minutes on medium high speed until light and smooth, scraping down the side as needed.
- Add the egg yolks one at a time on medium low speed, scraping down the sides after each addition
- Add the lemon juice, vanilla, and salt. Whisk until combined.
- Stir fruit and sour cream mixture again, trying to make sure as much of the fruit sugar has dissolved as possible, squelching any little pockets you find with a brisk stir.
- Beat into the cream cheese mixture gently until fully incorporated, no more.
- Cast the batter into your jars using a ladle or serving spoon. Fill to just below the rim, leaving about a half inch of space between the cheesecake and the lid. Screw on fingertip tight (see here) and place gently in your preheated water bath. Use tongs if you like to avoid getting splashed by hot water. .
- Cook for 90 minutes.
- When they are done, use those tongs again to remove the jars to a tray or a flat tea towel on a hard surface. Let them sit until they have cooled to room temperature. Refrigerate overnight.
- Top with freshly made cherry sauce, crumble amaretti, and top with whipped cream. Or dark chocolate sauce on freshly pitted cherries. Or mixed berries, or lemon curd, or….you get the idea.
- If the cherries aren’t powdered with some sugar they can turn sticky and hard.
- If the bowl of the food processor is too big, the cherries won’t pulverize into a small enough pieces.
- Cherry flavouring is really strong – err on the side of caution. You can always add more, but you can’t take it away. Add with care.
- This recipe works really well with freeze-dried raspberries as well, and I’m sure blueberries would do too. Strawberries tend to be too mild in flavour to stand up to the tang of the cream cheese and sour cream.