Michigan is known for its cherries, so we have plenty of opportunities to use them—and this Japanese-style cheesecake is a perfect example! —Laura Kurella, Wellston, Michigan,
- 6 tablespoons butter, cubed
- 4 ounces reduced-fat cream cheese
- 2/3 cup heavy whipping cream
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 6 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 to 2 teaspoons grated lemon zest
- 12 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon cayenne pepper, optional
- 2 cups fresh or frozen pitted tart cherries
- 1/2 cup water
- 1 tablespoon butter
- Confectioners’ sugar
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Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside.
In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely.
Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended.
In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed and springs back when lightly touched and the center appears set, 55-65 minutes longer.
Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely.
Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners’ sugar and cherry topping. Refrigerate leftovers.
1 piece: 294 calories, 16g fat (9g saturated fat), 132mg cholesterol, 157mg sodium, 31g carbohydrate (24g sugars, 1g fiber), 7g protein.