Black Cherry Cheesecake

This is the first year at this house that we were able to get some cherries off of our cherry tree. AND to our pleasant surprise we figured out they were black cherries! The tricky thing was getting them off before the birds ate them all and before the black cherry aphids destroyed it.

But we did get 1,500 lady bugs to help us out with the aphid situation. They did a great job!

In the end we were able to get about 5 gallons of cherries. Which was turned into delicious cherry syrup (which we've tried on and in everything we can think of!) and was used for this amazing cheesecake recipe.

A very special thanks to my neighbor for letting me use her cherry pitter, which made for quick work at getting a gallon of those cherries pitted!

If you don't happen to have a cherry tree in your backyard or can't get your hands on some fresh cherries, you could always use cherry pie filling on top, or any other delicious fruit topping you prefer! Enjoy! :o)

Ingredients:

• For the crust:
• 12 whole graham cracker rectangles
• 5 Tbsp butter, melted
• For the filling:
• 2 lbs cream cheese, softened
• 1 cup sugar
• 1 Tbsp cornstarch
• 1/2 cup sour cream
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 4 eggs
• For the cherry topping:
• 1/2 cup cherry syrup (recipe below)
• about 2 cups cherries, pitted

Directions:

Preheat oven to 350 degrees F. Coat or spray a 9 or 10 inch spring-form pan with butter or oil. (Optional: wrap the bottom of the pan with two strips of foil, if planning on doing the water-bath method).
Make the crust: using your food processor, crush the graham crackers until they form fine crumbs. Slowly add melted butter until fully incorporated and graham cracker crumb resembles wet sand. Transfer to your prepared pan and press evenly onto the bottom. Bake for 8-10 minutes or until fragrant. Let cool.
Make the filling: beat cream cheese until smooth. Scrape down sides. Add sugar, corn starch and sour cream. Mix until incorporated, scraping down the sides after. Add eggs, lemon and vanilla. Beat until fully incorporated. Pour over cooled crust.
If doing the water bath method (this will result in a prettier, less cracked cheesecake): find a roasting pan or casserole dish larger than the cheesecake. Place the cheesecake (with the foil wrapped around the edges) in the center and pour 1-2 cups of boiling water around the cheesecake in the roasting pan (the foil should help keep the water from seeping into the cheesecake while baking). Fill to about an inch or so that it's just below the foil.
Bake at 350 for 50-60 minutes on the middle rack of your oven. Cheesecake is done when the edges are set and golden brown but the center is still a little jiggly.
Remove from oven and let cool (Optional: let cool in oven with oven turned off and door slightly opened).
Chill cheesecake for at least 8 hours (overnight preferred) before topping.

Cherry Syrup: (makes 1 cup of syrup)
3 cups cherries (1 pound) can leave pits in.
3/4 cup sugar
In a medium saucepan over medium heat mix the cherries and sugar with a rubber spatula. As it starts to warm up mash with a potato masher. Let simmer on low for about 15 minutes, mashing a few more times. Remove from heat and using a strainer, strain syrup into a bowl, pushing down with a spoon to get all the juices out. Discard pulp and store syrup in an airtight container in fridge for up to 2 weeks.

My Favorite Scone Recipe

I love a good scone recipe. And it's taken me a few years, but I have found the perfect scone recipe. And it can be easily adapted to pretty much any type of scone you could want! I've listed a few of the ones I've tried and liked. 

• 2 cups flour
• 6 Tablespoons sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 stick (½ cup) cold butter, cut into pieces
• ½ cup heavy cream
• 1 egg
• 1 teaspoon vanilla
• course sugar (optional)
• heavy cream, milk or buttercream (for brushing) - Also optional.

Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, set aside. Mix flour, sugar, baking powder and salt in your stand up mixer. Add the butter, piece at a time. Slowly stir in heavy cream, egg and vanilla. Mix just until incorporated. Roll out into an 8 inch circle. Brush with heavy cream, milk or buttermilk and sprinkle with course sugar. Cut into triangles and place about ½ an inch from each other and bake for 12-16 minutes, or until set and edges are starting to brown. Let cool 5-10 minutes before removing to wire racks to cool completely.

Makes 8 scones.

Recipe adapted from:

http://sallysbakingaddiction.com/2014/05/18/strawberry-lemon-poppy-seed-scones/

Make these delicious scones using the above recipe:

Cranberry - Orange Scones

To the flour mixture (before adding butter) zest 1 orange into the flour. Add butter. After adding the liquids, add the juice of the orange and blend well. You might need to add more flour if your orange is super juicy. Fold in 1 cup fresh or frozen cranberries (I've also used dried cranberries and actually prefer the sweetness of the dried better). Bake as normal.

Maple Pecan Scones

Add ¾ cup chopped pecans to the flour mixture (after adding the butter). Follow directions above. While baking make the maple icing: blend 4 cups powdered sugar, ¼ cup milk, 4 Tablespoons butter, melted, 1 Tablespoon brewed coffee, and 2 teaspoons maple extract until well blended and lump free. Once scones have cooled completely ice with maple icing and top with pecans. Let icing dry completely before storing in an airtight container.

Strawberry Lemon Poppy Seed Scones

To the dried mixture (before adding butter) zest in one lemon and add 2 teaspoons poppy seeds. After you've mixed everything together slowly fold in 1 cup chopped strawberries (fresh or frozen). Then bake as normal. Drizzle cooled scones with lemon glaze (if desired): Juice of 1 lemon, 1 cup powdered sugar, 1 Tablespoon heavy cream. Mix together until well blended, adding more powdered sugar as needed to get a good drizzling consistency. 

Cherry Almond Scones

After scones have been mixed, carefully fold in 1 cup (fresh or frozen) cherries (halved is a little easier to work with) and bake as normal. While baking make the Almond glaze: 2 cups powdered sugar, 3 Tablespoons milk or cream, ½ teaspoon almond extract. Mix until well combined. Drizzle over cooled scones and top with sliced almonds. 

Orange Chocolate Chip Scones

Just like the cranberry orange scones, except fold in mini chocolate chips instead of cranberries. 

Caramel Apple Scones

To the flour mixture (before adding butter) add 1 teaspoon ground cinnamon. After scones have been mixed with wet mixture, fold in 1 apple that's been chopped into bite size pieces. Bake as normal. After scones have cooled drizzle with your favorite caramel sauce. I like to use my homemade salted caramel recipe.

More scone ideas to come! :)