April 27, 2009
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
I have made cheesecake twice before and all I can say about this month's Daring Bakers Challenge is...this recipe is THE BOMB!
Seriously rich and creamy but not at all heavy, thank goodness I made mini cakelettes because I would be at the gym for the rest of the week! I stuck with Abby's Infamous Recipe original style, only substituting vanilla bean for vanilla resulting in the cutest little speckles all over these fabulous cheesecakes. Keeping it old school, I made a Dark Cherry coulis to go on top. It is all I can do not to go to fridge right now and make quick work of the five remaining cakelettes.
All in good time...
Dark Cherry Coulis
2 1/2 cups frozen, pitted dark cherries
3/4 cup sugar
Juice from 1/2 a meyer lemon
Dissolve 1 tbsp corn starch in 1 tbsp water
Combine cherries, sugar and lemon juice in a saucepan and simmer over medium heat until sugar dissolves, approx. 10 minutes. Strain the coulis through a fine mesh sieve, reserving the whole cherries. To thicken the coulis, pour liquid back into saucepan and bring to a boil. Whisk in slurry and bring to a boil again. Once thickened, turn off the heat and let cool before using.
Top chilled cheesecakes with a spoonful of coulis and additional reserved cherries to garnish.