SIMPLE TART CHERRY COMPOTE
Tart cherries are hard to find where I live but when we occasionally come across them, we look forward to making this recipe to put over local vanilla bean gelato. Sweet and tart all at the same time. Also delicious on ice cream, pound cake, pancakes, Greek yogurt... The options are endless! It's the taste of summer for our family! Keeps up to 3 days in the fridge.
Provided by trixie_stardust73
Categories Side Dish Sauces and Condiments Recipes
Time 44m
Yield 9
Number Of Ingredients 6
Steps:
- Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
- Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 16.2 g
EASY CHERRY COMPOTE
This rich compote makes a perfect addition to pancakes for brunch
Provided by Good Food team
Categories Afternoon tea, Breakfast, Condiment, Dessert, Treat
Time 1h5m
Yield Makes 3 x 450g jars
Number Of Ingredients 4
Steps:
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
EASY BAKED CHERRY CHEESECAKE
This showstopping easy baked cherry cheesecake is just as delicious as it is beautiful. Smooth and creamy on the inside, it's topped with a homemade cherry topping.Note: this recipe requires 3-4 hours cooling and setting time
Provided by Marie Roffey
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 160C / 320F / 140C fan forced. Grease and line an 8 inch round spring form tin with baking paper.
- Blend the biscuits to crumbs (if you don't have a blender, put the biscuits in a bag and crush them with a rolling pin)
- Add the melted butter, cinnamon & ginger and mix well.
- Press firmly into the bottom of the prepared tin using the bottom of a glass. Bake for 10 minutes while making the filling.
- Using a handheld beater or stand mixer and the beater attachment, beat the cream cheese on low-med speed for about 2 minutes until smooth. Scrape down the sides of the bowl as required.
- Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
- Add the eggs and extra yolk, one at a time beating until each is well incorporated.
- Add the sour cream, salt, lemon juice and zest and beat until combined.
- Pour the filling over the top of the biscuit base and smooth the top.
- Place a dish or cake tin filled with warm water on the bottom shelf of the oven. Then place the cheesecake onto a separate baking tin (to catch any butter that might leak out in cooking) and place in the middle shelf of the oven. Bake for 55-65 minutes.
- Turn the oven off and let the cheesecake cool in the oven for half an hour with the door closed, then open the door and let it cool for a further 1/2 an hour before removing it. Let it cool to room temperature, then transfer to the fridge.
- Once cool, top with cherry sauce and serve.
Nutrition Facts : ServingSize 138 g, Calories 338 kcal
THE BEST CHERRY CHEESECAKE
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Provided by Lily Ernst
Categories dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
- Add in the eggs, one at a time, mixing well in between on low speed.
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
- Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Nutrition Facts : Calories 353 calories, Sugar 32 g, Sodium 427.9 mg, Fat 13.6 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 1.7 g, Protein 13.4 g, Cholesterol 79.3 mg
SIMPLE CHERRY COMPOTE
Steps:
- Place cherries, orange juice, and sugar in a saucepan under medium heat. Cook for 7-8 minutes until cherries begin to soften.
- Using a fork or potato masher, mash approximately half of the cherries (or more depending on your preferred consistency). Cook on medium heat for another 10 minutes or so until juices start to thicken. Stir occasionally.
- Remove from heat, stir in vanilla extract, and either serve warm or wait until completely cool before sticking in the refrigerator. You can eat warm, room temperature, or cold. Compote will store well in a glass jar for up to 10 days.
GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE
Categories Cake Dairy Fruit Ginger Dessert Bake Cream Cheese Cherry Summer Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- For Crust:
- 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.
- For 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.
- Meanwhile, 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. Cut cake into wedges. Serve with Sour Cherry Compote.
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NEW YORK CHEESECAKE WITH SOUR CHERRY TOPPING - BAKING SENSE
From baking-sense.com
4.3/5 (3)Category Cakes/Cupcakes Recipes
- Preheat the oven to 350°F. Line the bottom of a 9 round cake pan with https://amzn.to/2K3b8YK, or use a springform pan lined with parchment. Wrap the outside of the springform pan with aluminum foil.
- Combine the graham cracker crumbs, sugar and cinnamon. Add the melted butter and toss to combine. Press the crumbs into the bottom of the prepared pan. Bake until fragrant and lightly browned, about 10 minutes, set aside to cool. Reduce oven to 325°F
- Combine the cream cheese & sugar and mix on low speed until well combined with no lumps of cream cheese. Scrape the bowl and mixer attachment to make sure there are no lumps of cream cheese. Add the vanilla, lemon zest and lemon juice and mix to combine. Add the sour cream and mix to combine.
- With the mixer running on low speed add the eggs in 3 batches, scrape the bowl and paddle attachment between additions. Pour batter into the pan. Set the pan into a larger pan and pour warm water into the larger pan until it comes ½ way up the sides of the cake pan.
SOUR CHERRY CHEESECAKE | GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 8Category Baking
- Line a 23cm springform cake tin with baking parchment. Put the biscuits in a food processer and blitz to crumbs. Alternatively, place them in a plastic bag and hit them with a rolling pin until they are finely crushed (the latter is slightly more therapeutic). Mix the crushed biscuits with the melted butter, then spoon into the prepared tin, pressing down the base to form an even layer. (I sometimes use the base of a cup or glass to even out the crumb.) Transfer to the refrigerator to set.
- Beat the cream cheese and yogurt until smooth. Whisk in the sugar, eggs and flour, then the vanilla, lemon zest and juice. Preheat the oven to 160°C/fan 140°C/Gas 3 (and see recipe introduction). Pour the filling into the chilled biscuit base and bake for around 1 hour. You can tell it is cooked when it looks set but still has a wobble in the middle. Now turn off the oven, open its door and leave the cheesecake to cool for 10 minutes without touching it. Remove it from the oven and leave to cool completely, then chill for 4 hours.
- To make the topping, place the frozen cherries and sugar in a saucepan over a medium heat. Stir frequently to begin with, so the sugar doesn’t catch. Once the cherries have defrosted and the sauce come to the boil, add the cornflour and simmer for 5 minutes. Set aside and leave to cool.
- To serve, either spoon the topping all over the cheesecake, or slice the cheesecake into pieces and place a dollop of cherries on top of each serving.
NO BAKE SOUR CHERRY CHEESECAKE | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 4 hrs 15 minsCuisine FusionCalories 672 per serving
- Line a 7 x 2 inches (18 x 5 cm) Springform pan with parchment paper and transfer the crushed butter cookies to it. Gently press to flatten it using a rubber spatula. Refrigerate for 60 minutes.
- Add the cream cheese, powdered sugar, and vanilla extract to a bowl. Mix until even using a hand mixer. Add the whipped cream and mix some more.
- Add the canned sour cherries and mix them in using a spatula. Transfer to the Springform pan and evenly spread it. Refrigerate for 3 hours.
QUICK NO-BAKE CHEESECAKE WITH CHERRY COMPOTE - FOOD FOR NET
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CHERRY COMPOTE - RICARDO
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5/5 (4)Category DessertsServings 3Total Time 35 mins
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SOUR CHERRY CHEESECAKE RECIPE | BON APPéTIT
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3.9/5 (8)Servings 8-10
- Lightly coat pan with nonstick spray and line bottom with a parchment paper round. Pulse graham crackers in a food processor until finely ground. (Or crush in a resealable plastic bag with a rolling pin.) Drizzle in butter; pulse to combine. Press into bottom of prepared pan, packing with a measuring cup. Chill until firm, about 30 minutes.
- Place a rack in middle of oven; preheat to 325°. Using an electric mixer, beat cream cheese and yogurt in a large bowl until smooth. Add eggs, sugar, flour, and salt and beat until just combined. Mix in vanilla, lemon zest, and lemon juice.
- Pour filling into pan and gently tap on counter to evenly distribute; set on a rimmed baking sheet. Bake cheesecake until filling is set but still wobbly in the center, 55–65 minutes. Turn off oven and prop door open. Let sit in oven 10 minutes. Remove from oven; let cool completely, 1–1½ hours. Chill until cold, 1–2 hours. Do ahead: Cheesecake can be made 3 days ahead. Keep chilled.
- Bring cherries and sugar to a simmer in a medium saucepan over medium heat, stirring often, until cherries are thawed if frozen. Add more sugar if needed. Sprinkle cornstarch over and stir in. Simmer until thickened slightly, about 5 minutes.
EASY CHERRY COMPOTE {WITH ORANGE ... - WILD WILD WHISK
From wildwildwhisk.com
5/5 (5)Total Time 24 minsCategory DessertCalories 64 per serving
- Add cherries, sugar and orange juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until cherries are wilted and soft.
- Remove cherries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.
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