Cheesecake with Brandy-Cherry Sauce

Cheesecake with Brandy-Cherry Sauce 

MAKES 1 (9-INCH) CHEESECAKE

Cheesecakes taste best at room temperature, but it’s much easier to slice while it’s cold. When I’m hosting a dinner party, I remove the cheesecake from the refrigerator, cut my serving slices, and plate. Then I prepare a pot of coffee or espresso, sometimes both, and put it on the stovetop to brew (my family and friends prefer percolated coffee, as do I). I then prepare my after-dinner liqueurs. And when the coffee is finished brewing after about twenty minutes, the cheesecake has almost come to room temperature. By the time I bring the coffee, liqueurs, and cheesecake to the table, the cheesecake is the right temperature.

GRAHAM CRACKER CRUST

• 2 1/4 cups (270 g) graham cracker crumbs
• 1/4 cup (57 g) superfine sugar
• 1/2 cup (113 g) unsalted butter, melted

CREAM CHEESE FILLING

• 5 1/4 cups (1.26 kg) cream cheese, softened
• 1 2/3 cups (375 g) superfine sugar
• 3 tablespoons (24 g) all-purpose flour, sifted
• finely grated zest of 1/2 lemon
• finely grated zest of 1/2 orange
• 1 teaspoon pure vanilla extract
• 5 large eggs, at room temperature
• 2 large egg yolks, at room temperature

BRANDY-CHERRY TOPPING

• 1 1/2 tablespoons (14 g) cornstarch
• 3 tablespoons (45 ml) water
• 4 2/3 cups frozen or 5 cups fresh sweet cherries, pitted, divided
• 1/2 cup (120 ml) orange juice
• 1/4 cup (57 g) superfine sugar
• finely grated zest of 1/2 lemon
• splash of freshly squeezed lemon juice
• finely grated zest of 1/2 orange
• 2 tablespoons (30 ml) brandy

TO MAKE THE GRAHAM CRACKER CRUST

1. Position a rack in the center of the oven. Preheat the oven to 350°F (180°C). Unlatch a 9-inch springform pan, flip the base over so the lip is on the underside, and cover the base with a sheet of parchment paper, leaving a 1 1/2-inch overhang. Reassemble the pan. Using a pastry brush, coat the paper and sides of the pan with softened butter.
2. In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture is evenly moistened.
3. Press the crumb mixture onto the bottom and up the sides of the prepared pan, stopping about 1 inch from the top of the pan.
4. Preheat the oven to 500°F (260°C) and chill the pan in the freezer while you prepare the cream cheese filling.

TO MAKE THE CREAM CHEESE FILLING

1. In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes, scraping down the sides and bottom of the bowl and the paddle, as needed.
2. Reduce the speed to low and gradually add the sugar and flour. Beat until smooth, about 2 minutes (do not overmix).
3. Add the lemon zest, orange zest, and vanilla. Beat to just combine.
4. Reduce the speed to low and add the eggs and egg yolks one at a time, beating to just combine after each addition, about 30 seconds (do not overmix), scraping the sides and bottom of the bowl after each addition.

TO ASSEMBLE

1. Remove the crust from the freezer. Set the pan in the center of a rimmed baking sheet to catch any drips while the cake bakes.
2. Pour the filling through a fine-mesh sieve (to catch any lumps) into the crust, using an offset spatula to level the filling.
3. Bake until puffed, about 12 minutes. Pay close attention—some ovens will brown the top quicker than others. I place a sheet of parchment over the top of the springform pan when the cheesecake top has just set, about the 6-minute mark for me.
4. Reduce the oven temperature to 200°F (95°C) and continue baking until the cheesecake is mostly firm but the center still has a slight jiggle when the pan is gently shaken, about 1 hour.
5. Transfer the pan to a wire rack. Run a sharp, thin knife around the top edge of the cheesecake to loosen it to prevent the surface from cracking as it cools. Cool completely in the pan on the wire rack away from drafts. A drastic temperature change can cause the surface of the cheesecake to crack.
6. Chill the completely cooled cheesecake in the pan, uncovered or loosely covered, for at least 6 hours, preferably 24 hours, to allow the flavors to develop and the cheesecake to set to the perfect consistency, or up to 2 days.
7. Before serving, prepare the brandy-cherry topping.

TO MAKE THE BRANDY-CHERRY TOPPING

1. In a small bowl, dissolve the cornstarch in the water.
2. In a medium saucepan, stir together 3 3/4 cups (570 g) of the cherries and the orange juice and sugar. Cook over medium heat, stirring constantly until the sugar dissolves.
3. Add the lemon zest and juice and the orange zest, and bring to a boil over medium heat, stirring occasionally.
4. Pour the cornstarch mixture through a small sieve into the cherry mixture, stirring to combine well. Cook over medium heat for 2 minutes.
5. Reduce the heat to low, add the brandy and remaining cherries, and simmer for 2 minutes.
6. Remove from the heat and transfer the cherry topping to a heatproof bowl. Allow the topping to cool completely at room temperature, then cover and refrigerate until cold.

finale TO SERVE

1. Remove the cheesecake from the refrigerator. Remove the ring from the springform pan and carefully pull the sides of the pan straight up off the cheesecake. Position the cheesecake so that the base is flush with a cake plate or cake stand. Position the parchment paper (the overhang) at the edge of the cake plate. Use a large offset spatula to carefully slide the cheesecake off the pan and parchment onto the cake plate.
2. Spoon the cherry topping over the cheesecake. Cut the cold cheesecake into serving slices using a thin knife dipped in hot water and wiped clean with a kitchen towel, making sure to dip the knife and wipe it dry after each cut. Alternate serving suggestion: Cut the cold cheesecake into slices and spoon cherry topping over each slice. Allow the cheesecake to come to room temperature before serving.