Cheesecake feature image

New-fangled CHERRY CHEESECAKE

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

Freeze-dried cherries are available all year around.

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. 

Looks like chunkier Kool Aid.

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.

Almond cookies make the perfect crunchy accompaniment to this mousse-like cheesecake. @somachocolatemaker

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.

New-fangled Cherry Cheesecake

This original cheescake uses freeze-dried fruit to saturate the batter with cherry flavour. Sous vide makes it lighter and fluffier, but you can make it in a traditional cheesecake pan and water bath as well.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American, Canadian
Keyword: #cheesecake, #cherrycheesecake, #sousvide
Servings: 8 servings
Author: Theresa

Equipment

  • 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

Ingredients

  • 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

Instructions

  •  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.

Notes

  • 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.
Tried this recipe?Let us know how it was!

Wannabe Italian Potato Salad

Mayonnaise or vinaigrette? Neither! This potato salad only uses olive oil—the best you have—to bind the potatoes together. Don’t be tempted to add balsamic vinegar, that’s not what this dish is about. Eat it hot or cold, same day or made ahead. Everybody who I’ve ever served this to has immediately declared it to be their favourite potato salad ever. With thanks to my lovely friend MJ who served it to me many years ago in Montreal. 

Reading the ingredient list, you may find the proportions of oil and garlic here a little extra. Please consider that when dining at your favourite restaurant, you don’t really want to know how they made it taste that good. Or, cut the recipe in half and it suddenly sounds like it contains more reasonable amounts. I honestly never measure my ingredients when I make this. But since this is a recipe, let’s just accept that we are using a heavy hand with a very short ingredient list. Don’t let that put you off trying it. People love it! Promise. I would not lie about potato salad. And don’t skimp on the garlic, or your potatoes will be underwhelming. 

Ingredients

  • 2 lbs new potatoes
  • 8 cloves garlic
  • 1 cup best quality olive oil
  • 2-3 cups fresh basil leaves
  • Sea salt 

Bring a large pot of water to a boil with handful of kosher salt. The salt will season the potatoes as they cook. For smaller potatoes, cut them in half. For larger ones, cut them in quarters. Even proportions being the thing for even cooking. Boil them until a fork goes in easily into the middle. 

While the potatoes are cooking, peel and mince your garlic. Wash the basil—honestly, this is the longest and most tedious part—and get rid of any stems. Spin them dry in a salad spinner—you don’t want to add water to the salad. Reserve a handful for decoration and chop the rest roughly. 

When the potatoes are cooked and drained, put them in a large bowl and toss them immediately with a LOT of salt* and garlic. Slosh some olive oil—about half—over the potatoes and stir it in, then add the basil to the still hot potatoes. Stir it in until all wilted, then add the rest of the oil and more salt if desired. It doesn’t matter if the potatoes get a little crumbly or mushy around the edges. You can’t really mess up potatoes. 

Grind fresh pepper on, then top with whole leaves as garnish. Watch them be devoured! And when people ask you for the recipe, you can honestly say you just threw a few ingredients together. 

notes:

  • No iodized salt! Kosher or sea salt only. You will easily taste the iodine in this simple dish.
  • This is a decadent but excellent use of your best quality olive oil. I use Single Grove.

Banana chai cheesecake

As many of you know, what we in North America call a chai tea latte is known as masala chai in India. Masala is the spice blend, and chai means tea. How such a redundant and confusing moniker was ever adopted here, who even knows. As such, the title of my cheesecake ought to be Banana Masala Cheesecake or even just Spiced Cheesecake, but I think I’m going to run with the bastardized version for the sake of recognition. Also, I like how it sounds. 

I devised this recipe while studying in the Tea Sommelier program with the Tea and Herbal Association of Canada (THAC). This is my spice blend added to The Cake Bible‘s banana cheesecake, which is then cooked sous vide in little mason jars. It’s a light and fluffy custard, more tangy than sweet.

INGREDIENTS

  • 2 pkgs of cream cheese
  • 1 cup sugar
  • 1 tbsp masala spice mix*
  • 1 tsp freshly grated ginger
  • 3 large eggs
  • 3 tbsp freshly squeezed lemon juice
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 2 cups sour cream
  • 1 cup mashed very ripe bananas
  • fresh bananas and whipped cream for serving

Preheat the water bath to 80°C (176° F) .

Mash two very ripe bananas until you have approximately a cup. Add in the lemon juice, vanilla, grated ginger and salt. Smush it all together and set aside.

Put the spice blend and the sugar into the bowl of a stand mixer with the whisk attachment and stir together. Add in the cream cheese and beat until smooth.

Add the eggs one at a time, scraping down the sides after each addition. Beat in sour cream until incorporated, then the mashed banana.

Cast the batter into mason jars—I use a ladle or a serving spoon to make sure I don’t spill on the edges of the jar. If you do, just wipe with a clean cloth—you want a good seal. Fill until just below the screw top. Put the lids on and turn them until fingertip tight.**

Using tongs, lower the jars into the water, stacking them up if need be. Cook for 90 minutes, then remove and let cool to room temperature before putting them in the fridge. Chill for 6 hours or preferably overnight. They’ll last for two weeks in this state.

To serve, open the jars, top with slices of banana, dollops of whipped cream and a pinch of masala spice to top it off. If you like crunch, add toasted ground pistachio or cashews, or crushed cookies. Pair with masala chai made with the same spice mix, or contrast the sweetness with a fortifying Assam or Ceylon black tea.

NOTE

  • If you don’t have a pre-made spice blend, and you don’t want to make the once I’ve suggested in this post, then I recommend ½ tsp ground cardamon, ¼ tsp cinnamon, and ¼ tsp white or black pepper, and a pinch of ground cloves. If you don’t use the fresh ground ginger, use ½ tsp ground.
  • “Finger-tip” tight means that you screw the lid firmly, but it’s possible to open it just using your finger tips.
  • The size of the jars is not a big concern. You can use 4, 6, or 8 oz.
  • If you don’t have a sous vide machine, you can absolutely make this in a cheesecake or springform pan in a water bath. Bake the cake in 350 degree oven for 45 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. Remove it to a rack and cool to room temperature (about 1 hour). Cover with plastic wrap and refrigerate overnight.