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Sweet Cherry Cheesecake

Sweet Cherry Cheesecake

Elite Jakob
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Course Dessert

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

Sour cream can be subbed with Greek yogurt for a total of 2 1/2 cups.
Cherries can be subbed with two cups of blueberries.