Bing Cherry "Cheesecake"
Created by Chef Judy Gilliard for Wisconsin Cheese, this bing cherry 'cheesecake' is made with three types of cheese: ricotta, neufchatel and mascarpone.
1 cup graham cracker crumbs
1 teaspoon ground allspice
3 tablespoons unsalted butter, melted
15 ounces Wisconsin Ricotta Cheese
8 ounces Neufchatel Cheese
1 (15-ounce) can bing cherries in syrup, drained, syrup reserved
3/4 cup turbinado sugar - divided use
1 1/2 packages unflavored gelatin (1 1/2 tablespoons)
8 ounces Wisconsin Mascarpone Cheese
3 tablespoons milk
- Preheat oven to 350°F (175°C). Line bottom and sides of 8-inch springform pan with parchment paper.
- Place graham cracker crumbs and allspice in food processor with metal blade; process 5 seconds. Add butter; process until well mixed. Pat mixture in bottom of pan. Bake 10 minutes or until set; cool.
- Whip Ricotta Cheese and Neufchatel Cheese in food processor until very smooth, about 5 minutes.
- Place reserved cherry juice in small microwavable bowl; stir in 1/2 cup turbinado sugar. Heat in microwave 30 seconds. Sprinkle gelatin over juice and stir until dissolved.
- With food processor running, pour gelatin mixture through feed tube and continue processing 1 minute.
- Reserve 8 cherries for garnish; add remaining cherries to food processor. Pulse 2 or 3 times, just until coarsely chopped. Cool 30 minutes. Pour into cooled crust. Refrigerate 2 hours or until set.
- Place Mascarpone cheese, milk and remaining 1/4 cup turbinado sugar in food processor or in mixing bowl. Process or beat with electric mixer until stiff peaks form. Gently spread over top of cheesecake.
- Carefully remove side of pan; remove strip of parchment paper.
- Garnish with remaining cherries. Cut in wedges to serve.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.