New York baked cheesecake with cherry sauce
Baked cheesecake is one of two of my favourite desserts in the whole world ever (the other is creme brulee). I don’t make it often because despite normally avoiding moral judgments about food, it’s difficult to rationalise eating quite so much fat and sugar in one sitting in a normal day-to-day setting. And I refuse to make low fat desserts on principle. Like I refuse to eat low fat mars bars or low fat cheese. If you’re going to eat something, do it right I always say. I’d rather eat a little bit of something delicious than a whole lot of nothing. But that’s me.
So. Cheesecake is one of those desserts that’s a real treat and was well received on New Year’s Eve. Kind of a last hurrah before the grim, diet-filled, alcohol free days of January (although check back soon for a wholesome yet deliciously creamy smoothie which will pave the way to a healthier lifestyle). And because I can’t leave well enough alone (I’m always putting sauces on my dishes, I suspect I have a deep seated thing for pseudo 1980s Nouvelle cuisine) I thought I’d whip up a fresh, sweet cherry sauce to go on the side.
This recipe is amazing. The creamy, tangy cheesecake went so well with the juicy sweetness of the cherries and paired perfectly with a cup of strong coffee. And we froze the rest. Right up the back of the freezer behind the organic wholemeal bread with the 1/2 bottle of vodka left over from Christmas and New Year’s.
Bring on February.