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Author Notes: This recipe is for a soft and tall cheesecake in a 10 inch springform. Greek yogurt adds the tang of sour cream with a boost of protein. The extra eggs and yolk add a bit more structure. The cornstarch isn't necessary, but add it for a little insurance to prevent cracking. This recipe is adapted from Emma Christensen's recipe at The Kitchn. Instructions are Emma's https://www.thekitchn.com/how-to-make-perfect-cheesecake-recipe-cooking-lessons-from-the-kitchen-110760 —global guppie
Graham cracker crust & Cherry Topping
- 2 1/4 cups Graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon granulated sugar
- 20 ounces Frozen tart cherries
- 1/3 cup granulated sugar
- 1 lemon
- 1 tablespoon cornstarch
- Preheat the oven and warm the cream cheese: Preheat the oven to 350°F with a rack in the lower-middle position. Take the blocks of cream cheese out of their boxes and let them warm on the counter while you prepare the crust, about 30 minutes.
- Grease the springform with butter.
- Set the springform in a slow cooker liner to prevent water leakage. Alternatively, you can prepare the traditional way and wrap it in two pieces of aluminum foil.
- Melt butter in the microwave or on the stovetop and mix this into the graham cracker crumbs. The mixture should look like wet sand and hold together in a clump when you press it in your fist. Use a glass to press the crumbs evenly on the bottom of the pan and up the sides.
- 5. Bake the crust: Place the crust in the oven (be careful not to tear the foil). Bake for 8 to 10 minutes until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.
- Prepare cherry topping: Combine frozen unsweetened cherries, sugar and water in a medium saucepan and bring to a boil over medium heat until defrosted and sugar melts. Stir often to prevent burning.
- Combine 1 tsp of zest from the lemon, the juice of one lemon, and and the cornstarch in a small bowl. Add the slurry to the cherries and bring to a boil. Cook this until it is thickened to your liking. Remove it from heat and allow to come to room temperature before putting it on your cheesecake
- 2 pounds Full fat cream cheese
- 5 Whole large eggs
- 2 Egg yolks
- 1/2 cup Greek yogurt
- 1 cup Granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Mix the cream cheese, sugar, cornstarch, and salt: Combine the warmed cream cheese, sugar, cornstarch, and salt in the bowl of a stand mixer fitted with a paddle attachment (or use a handheld mixer). Mix on medium-low speed until the mixture is creamy, like thick frosting, and no lumps of cream cheese remain. Scrape down the beater and the sides of the bowl with a spatula.
- Add the yogurt, lemon juice, and vanilla to the bowl and beat on medium-low speed until combined and creamy. Scrape down the beater and sides of the bowl with a spatula.
- 8. Mix in the eggs and yolk one at a time: With the mixer on medium-low speed, beat in the eggs and the yolk one at a time. Wait until the previous egg is just barely mixed into the batter before adding the next one. At first, the mixture will look clumpy and broken, but it will come together as the eggs are worked in. Stir a few times by hand.
- Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan.
- Transfer the pan to the water bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to about an inch, or just below the lowest edge of foil.
- Bake the cheesecake: Bake the cheesecake at 350°F for 50 to 60 minutes. This is usally closer to 50 minutes, and the temperature should be about 150 degrees F. The cheesecake is done when the outer two to three inches look slightly puffed and set, but the inner circle still jiggles (like Jell-o) when you gently shake the pan. Some spots of toasted golden color are fine, but if you see any cracks starting to form, move on to the next step right away.
- Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour.
- Run a knife around the edge of the cake and cool the cake completely: After an hour, remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely on the rack.
- Chill the cheesecake for four hours in the refrigerator: Chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture — don't rush it.
- Top the cheesecake and serve: Take the cheesecake out of the fridge about 30 minutes before you plan to serve. Unmold the cake and top the cheesecake just before serving. You can serve the cake right from the bottom of the springform pan, or use a large off-set spatula to gently unstick the crust from the pan and transfer it to a serving platter. Leftovers will keep, uncovered and refrigerated, for several days. Visit The Kitchn.com for more tips, hints, and information on the original version of this recipe.