The combination of sour cream, mascarpone, cream cheese, and goat cheese makes the filling of this cake ultra rich.

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Ingredients

FOR THE CRUST
FOR THE FILLING
FOR THE TOPPING

Directions

Instructions Checklist
  • Make the crust: Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.

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  • Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.

  • Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.

  • Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Cheesecake can be frozen or refrigerated for up to 2 days. Cherry topping can be refrigerated for up to 3 days.

Cook's Notes

Serving Idea

Drizzle slices with extra balsamic vinegar, and sprinkle with freshly ground pepper.

Reviews (3)

104 Ratings
  • 5 star values: 24
  • 4 star values: 30
  • 3 star values: 26
  • 2 star values: 18
  • 1 star values: 6
Rating: 5 stars
03/01/2013
no bake cheesecake,
Rating: Unrated
08/07/2011
O my, Delicious! The combination of cheeses is amazing, the texture is so light and creamy. Stirring fresh cherries into the compote at the end is fabulous and the balsamic vinegar is wonderful. I took the suggestion and drizzled a little more on top for serving. Will certainly make again!
Rating: Unrated
08/15/2010
My sister is a diabetic and I switched the sugar for artificial sweetener. Made the crust out of almond meal. This was a HUGE hit! Very easy to make.
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