Vanilla Cheesecake with Cherry Topping

Vanilla Cheesecake with Cherry Topping

Vanilla Cheesecake with Cherry Topping

In this rich cheesecake, we use the entire vanilla bean, so none of it is wasted: The seeds flavor the cheesecake, and the bean halves flavor the topping.

User sarate gave this recipe the ultimate praise: "I've never made a better cheesecake, low fat or otherwise. The texture was creamy perfection - silky, substantial, and, as my guests put it, DECADENT."

Ingredients:

CRUST:

3/4 cup graham cracker crumbs

1/4 cup sugar

2 tablespoons butter, melted

2 teaspoons water

Cooking spray

FILLING:

3 (8-ounce) blocks fat-free cream cheese, softened $

2 (8-ounce) blocks 1/3-less-fat cream cheese, softened $$

1 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 (8-ounce) carton fat-free sour cream

4 large eggs

2 teaspoons vanilla extract

1 vanilla bean, split lengthwise

TOPPING:

2/3 cup tawny port or other sweet red wine

1/2 cup sugar

2 (10-ounce) bags frozen pitted dark sweet cherries

2 tablespoons fresh lemon juice

4 teaspoons cornstarch

4 teaspoons water

Preparation:

Preheat oven to 400°.

To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

To prepare topping, combine port, 1/2 cup sugar, cherries, and reserved vanilla bean halves in a large saucepan; bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves; discard.

Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture; bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.