cherry curd cheesecake

The one dessert my four kids can agree upon is cheesecake.

Now don’t get ahead of yourself… they all like different flavors of cheesecake; which is why I tend to make a standard vanilla bean version, and then switch up all the toppings so they can have, or have not, if you will.

And this one? This cherry curd (did you know you can make curds other than lemon?!?), is so rich and luscious you’ll love to have it.

I like to leave it a little less than smooth, so you really taste and feel the cherries.

Ingredients:

8oz frozen cherries

1/2 Tbsp fig balsamic vinegar

3 whole eggs

2 egg yolks

1 cup sugar

5 Tbsp butter, cut into pats

1 1/2 cup graham cracker crumbs (1 package of 9 crackers)

1/4 cup whisked powdered sugar

6 Tbsp melted butter

1 tsp cinnamon

2 eggs

16 oz cream cheese

1/2 cup sugar

1 tsp vanilla paste

1/2 tsp salt

1 1/2 cups sour cream

2 Tbsp sugar

1/2 tsp vanilla paste

1/8 tsp salt

Directions:

Preheat oven to 350.

Add cherries to a sauce pan with vinegar. Heat on low, until softened and easily mashed. Use an immersion blender to puree - but not completely smooth.

Whisk 3 whole eggs and 2 egg yolks together in the top of a double broiler, placed over boiling water.

Continue whisking, adding in cherry mixture and sugar. Stir and cook for 5 minutes.

After 5 minutes, add pieces of butter, one piece at a time, stirring with each addition until melted.

Cook, while continuously stirring until the curd is very thick and creamy. 15-20 minutes.

Remove from stove and let cool. Can store in fridge for a week.

Mix graham cracker crumbs with powdered sugar, melted butter and cinnamon. Press into a buttered pie pan.

Bake 10 minutes and set aside to cool.

Turn oven up to 375.

Mix 2 eggs, with cream cheese, 1/2 cup sugar, 1 tsp vanilla paste, and 1/2 tsp salt. Pour into cooled crust.

Bake 20 minutes. Remove from oven and let cool.

In a medium bowl, mix sour cream, 2 Tbsp sugar, 1/2 tsp vanilla paste, and 1/8 tsp salt.

Bake in oven for 5 minutes. Remove and cool.

Refrigerate 6 - 12 hours before serving.