It’s the best time of the year: cherry season!
Everyone who knows me knows I am CRAZY about cherries. I bake them up in all sorts of different desserts, and I love eating them just as they are too, right out of the bag! They’re such a treat and I have so many happy summer memories attached to cherries!
For today’s recipe, I’m sharing this luscious cherry swirl cheesecake, with a traditional graham cracker crust, plated on a pool of cherry sauce. It’s such a delicious way to enjoy summer cherries!
The cheesecake is so soft and creamy- in the classic New York style.
And the cherry swirl and sauce are a perfect, fruity counterpoint to all the creamy goodness. Just pit them and cook them down with a little sugar, cornstarch, and water. They’ll get soft and release a lot of dark juice. Puree them smooth, and season with lemon juice and almond extract to bring out all their lush flavor.
You can use half the cherry sauce to swirl in the cheesecake, and the other half can be pooled onto the plate before serving. This way, you get plenty of sweet cherry flavor in every bite!