Ginger Cheesecake with Sour Cherry Compote
For many years I refused to make parve versions of any dessert that was by definition supposed to be dairy. Like cheesecake. Or ice cream. Or caramel. There are worlds of delicious parve desserts that are not merely a poor imitation of the original dairy version and those seemed like a better place to start if I wanted to wow people. If I wanted a specific dairy dessert that badly, I could always make a dairy meal to serve it at.
As you can tell if you have been reading my blog, my opinion on this topic has shifted.
Ginger Cheesecake with Sour Cherry Compote Recipe
Ingredients & Quantities
- 3 cups gingersnap cookie crumbs (about 12 ounces)
- 6 tablespoons (3/4 stick) margarine, cut into small pieces
- 3 8-ounce packages toffuti cream cheese, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3 tablespoons minced peeled fresh ginger
- 4 large eggs, room temperature
- 2 cups toffuti sour cream
- 1/4 cup sugar
- 2 tablespoons chopped crystallized ginger
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 2/3 cup water
- 6 tablespoons sugar
- 3 tablespoons fresh lemon juice
- 1 vanilla bean, halved lengthwise
- 2 1/2 cups (1 pound) cherries, pitted
To make the compote:
Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold.
To make the cheesecake:
Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
While the cake is baking, prepare the topping:
Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Top with Sour Cherry compote.
Save & Share
Search the Kosher Connection
The Kosher Connection is a group of Kosher Foodies that share ideas, recipes and culinary experiences together. This custom search widget allows you to search recipes from these bloggers