When the world seems too sad or scary to bear, I always find comfort in the kitchen. Focusing on creating something nourishing to my family’s body nourishes my soul, even when life is at its gloomiest. This dessert is an attempt to combine all that’s good in the world — brownies, cheesecake, and cherries — in one lovely treat.

Ingredients

2 cups of frozen pitted cherries, thawed
2/3 cup of sugar
2/3 cup of water
2 tbs cornstarch
1/4 cup water
2 tbs lemon juice (I used two frozen lemon juice cubes made when I made the lemon poundcake)
1 Ghirardelli brownie mix (you’ll make this according to the directions, so you’ll need an egg and vegetable oil)
3 packages of cream cheese
8 ounces Noosa Tart Cherry yogurt
3/4 cup sugar
1 tbs vanilla
3 eggs

How I Made It

In a large microwave safe bowl, combine the cherries with 2/3 cup of sugar and 2/3 cup of water.  Cover and microwave for however long it takes to come to a boil.  You might stir it halfway through to make sure the sugar dissolves.

In a separate bowl, combine the cornstarch and 1/4 cup water.  When the cherries are bubbly,  carefully remove the bowl from the microwave. Stir in the cornstarch, then the lemon juice.  Set the cherries aside to cool.

Preheat the oven to 325 degrees.  Prepare a springform pan with a little oil or butter.

Make the brownie batter according to the directions on the box. Spread the batter in the springform pan and bake for 35 minutes. The edges will be completely set but the middle will be just set.

While the brownie bottom bakes, make the cheesecake batter.  In a standing mixer, beat the cream cheese and sugar together. Add the 3 eggs, one at a time, beating to combine.  Add the yogurt and vanilla.  Allow the batter to mix until thoroughly combined and smooth. I like to turn up the speed for a minute or so to whip the batter, for a lighter consistency when it’s done.

Gently spoon cherries over the brownie batter. Use a slotted spoon so it’s not too soupy. Top with the cheesecake batter.  It will be thick, so add it in dollops and spread it gently to fill the pan (don’t just dump it in).

Bake for 55 minutes or until the middle is set (not hard, but not wet either).  Turn off the oven and let the cake rest in the oven for 20 minutes or so.  Remove the cake and let it come to room temp, then chill it in the fridge until you are ready to serve.

Serve it with a spoon of cherry sauce or a little whipped cream.

How It Turned Out

This may be the first crack-free cheesecake I’ve ever made.

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The layers are lovely, and super rich. A small piece is certainly enough.  Until later, that is.

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