Hot days call for tasty mains on the grill, cool, colorful veggies and fruity seasonal desserts. These recipes from Jmore foodie Elite Jakob are just the ticket!
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Sweet Cherry Cheesecake
Ingredients
- 1 bag (16 ounces) frozen or fresh pitted cherries
- 1 Tablespoon butter
For cheesecake filling:
- 4 eggs, separated into two bowl
- 1 1/2 cups Greek yogurt
- 1 cup sour cream
- 3 Tablespoons instant pudding powder
- 1/2 lemon, zest only
- 1/2 Tablespoon vanilla
- 1 heaping Tablespoon cornstarch
- 1 Tablespoon water
- 2 Tablespoons sugar (for the egg whites)
Instructions
- Place the cherries in a strainer and run cold water on them. When the cherries show their color and (if frozen) are almost defrosted, drain and place them at the bottom of a pie dish and spread small pieces of butter all over the cherries.
- Combine Greek yogurt, sour cream, instant pudding, lemon zest, egg yolks, vanilla, cornstarch, and water in a bowl and whisk until smooth.
- Add two tablespoons of sugar to the egg whites and whisk it quickly for
- Add the egg whites to the cheese filling and blend them well using the whisk or large spatula in folding motions.
- Pour the filling on top of the cherries making sure the filling reaches the bottom.
- Bake at 350° for 15 minutes, then lower the heat to 325° and continue baking for another 45 minutes.
- Remove from the oven, let cool, sprinkle with powdered sugar and refrigerate overnight.
Notes
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