Super Moist Cheesecake
|Cream cheese||16 Ounce, softened (Two 8 Ounce Or 250 Grams Packages)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Liqueur||3 Tablespoon (Tia Maria)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Egg whites||4 , beaten stiff|
|Canned pitted bing cherries||14 Ounce|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Cold water||3 Tablespoon|
|Graham crumb bottom crust||1 , cooked in 10 inch spring-form cake pan|
Preheat oven to 300°F (150°C).
Place cheese and 1/2 cup (125 ml) sugar in bowl of electric mixer.
Mix at medium speed until creamed.
Add liqueur and 2 tbsp (30 ml) cornstarch; continue mixing until completely incorporated and smooth.
Add egg yolks and mix very well €” about 2 minutes.
Add whipped cream and continue mixing until incorporated.
Remove bowl from mixer and fold in beaten egg whites with spatula.
Continue folding until well incorporated.
Pour batter into cake pan prepared with crumb crust and bake 1 1/4-1 1/2 hours or until toothpick inserted comes out clean.
Remove cake from oven and let cool in pan.
Unmold and refrigerate 1 hour.
Meanwhile, begin preparing topping.
Pour cherry juice (set cherries aside) and 1/4 cup (50 ml) sugar in small saucepan.
Bring to boil and continue cooking 2-3 minutes.
Mix 1 tbsp (15 ml) cornstarch with 3 tbsp (45 ml) cold water; stir into sauce and continue cooking 1 minute over medium heat.
When sauce has thickened enough, stir in cherries and set aside on counter to cool.