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From Farm To Table Homemade New York Cheesecake With Cherry Sauce

I have been making New York Cheesecake since when I moved to USA almost decade ago. I have been trying many ways of how I prepare the cheesecake to make it taste the best. As well, I have tried this dessert at many restaurants to try others flavor of cheesecake for some other ideas of the taste and texture of the cheesecakes.


Homemade Plain Cheesecake with Cherry Sauce by Pitsuda's Kitchen

This Plain Cheesecake recipe has been adjusting over time for the past several preparations in many years and I, finally, got the right texture and taste just perfected for our family favorite taste of this plain cheesecake.


You can adjust this recipes to the ways you would like the taste to be. This plain cheesecake is my daughter favorite dessert, so I make it often whenever she request to have it. I served this dessert with Espresso coffee, Matcha Latte, Chai Tea Latte, or Thai Ice Tea. This plain cheesecake can be served for brunch, afternoon tea time, or after dinner meal dessert.


This favorite plain cheesecake has creamy flavor from cream cheese. As you know cream cheese has some salty flavor, so I will have to added good amount of sugar to dilute the salty of the cream cheese. If you prefer sweetness, you can added more sugar to 2 cups if you prefer. Sour cream gave some sour flavor which go well with sweet and salty cream cheese and a little bit of sour cream. Vanilla extract give you vanilla flavor while Amaretto give some almond flavor. I tend not to use this liqeur when I prepare this menu for my toddlers. If I know I prepare this cheesecake for only adult, I would added this Ameretto liquor for some tasty flavor.



Menu Ingredients Serving for 10 to 12 Slices


All ingredients that we need for New York Cheesecake with Cherry Sauce

Crust Ingredients

  • 1 cup of Unsalted or Less Salt Crackers, crushed (crushed or you can use “Graham Cracker Crumbs”)

  • 2 tablespoons of Brown Sugar (Optional: I substituted with Coconut Sugar instead for healthy choice)

  • 1/2 teaspoon of Cinnamon Powder

  • 3 tablespoons of Salted Butter, melted



Crust Preparation

  1. Preheat oven for 315 Fahrenheit degrees.

  2. Crushed crackers then mixed well with coconut sugar and cinnamon powder in a large mixing bowl until everything corporate. (This processed can crushed everything in a food processor if it made easier for you; added crackers, sugar, and cinnamon then turn on food processor for 2 to 3 minutes or until everything looked ground. Then put in a clean mixing medium bowl.)

  3. Added melted butter into the bowl and mix well.

  4. Cut the placement paper in a round shape and placed at the bottom of the baking pan then used butter stick rub on the side so, the cheesecake won't stick to the side of the pan.

  5. Added the mixed crust on the baking pan and press them all over the pan.

  6. Baked for about 7 – 8 minutes until golden brown. Then take it out from the oven and let it cool for about 5 minutes before pour the filling.


 

Cheesecake Filling Ingredients

  • 4 packs (8 oz.) of Cream Cheese

  • 4 large Eggs

  • 1 and 1/2 cups of Fined Sugar

  • 1/2 teaspoon of Pure Vanilla Extract

  • 2 tablespoons of Amaretto or Almond Liqueur (I use “Disaronno Amaretto Liqueur, it’s optional)

  • 2 tablespoons of Cornstarch

  • 1 cup or 8 oz. of Sour Cream

*Optional choice: I prefer Organic if I can possible fine ingredients at the store when I shopping because organic choice is healthier and taste a lot better.



Cheesecake Filling Preparation

I used a hand mixer for this preparation, a large mixing bowl, and 9 inches baking pan for cheesecake.


  1. Preheat oven for 350 Fahrenheit degrees.

  2. Beaten cream cheeses in the large mixing bowl until cream cheese look creamy.

  3. Added sugar small portion at a time and mix well until everything corporate. (at this process, the cream will get a bit more shinny). Beat for about 60 second (or 1 minutes).

  4. Added eggs and sour cream then beat until all ingredients corporate with the cream (at this process you don’t need to beat too much because if you beat too much the egg will make the cheesecake rise which we don’t need the cheesecake to rise while cooking).

  5. Added the left of ingredients; vanilla extract, Amaretto, sour cream, and cornstarch, then mix by hand mixer or with a spatula until they all corporate and looks creamy.

  6. Pour the filling into the baking pan over the baked crust and bake for 1 hour and 30 minutes or until the surface look a bit light golden brown (use a toothpick check at the middle of the cheesecake, if it come out clear, it means inside cooked).

  7. Let the cheesecake cool completely before put in the refrigerator over the night before serving.


 



I served this plain cheesecake with Cherry Sauce that we pick our own cherries from the farm at Spring Valley Orchard Farm in Virginia. It was really fun picking with my girls and this could be a weekend family outdoor activities and enjoy the time together. We started the summer fruits in season with Cherries. As a Holistic Health Coach, we need to get sweat during summer, so make sure you drink clean water or more hydrate with lemon juice in your water, plus lemon juice give you fresh vitamin C, win-win and good health benefit for your health.



Pick Our Own Cherries at Spring Valley Orchard Farm in Afton, VA


Cherry Sauce Ingredients

  • 2 cups of Fresh Cherries 🍒 (We picked these cherries straight from the cherry farm)

  • 2 tablespoons of Raw Local Honey (optional substitute choices if you prefer: fined sugar, brown sugar, or coconut sugar)

  • 1/2 tablespoon of Fresh Squeezed Lemon Juice

  • 1 teaspoon of Constarch (Optional if you like thick sauce)


Cherry Sauce Preparation

  1. In a small pot, added cherries, honey, and lemon juice in a pot and stirred well with medium high heat for about 3 to 5 minutes.

  2. Then reduced heat to low heat and keep stirred for another 5 minutes until the cherries al soften and will pop for a little bit.

  3. Mashed the cherries if you need the sauce more smoothed and puréed.

  4. Take all cherry's seeds out if you prefer.

  5. You can blended the sauce in the blenders for 1 to 2 minutes and poured back to the pot and added the cornstarch for thicken sauce.

  6. Turned off stove when the sauce and poured into an airtight containers.

  7. Let the sauce completely cool down before store in refrigerator, it will last for about a week. Can possible leave at the room temperature but need to finish the same within 2 to 3 days due to summer heat might effect the sauce gone bad quicker. So, the best option during summer, I would store the sauce in refrigerator.


Enjoy New York Cheesecake With Cherry Sauce!


Visit my YouTube Channel at Pitsuda's Kitchen


 

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