Looking for a dessert recipe for Easter? Try our Easter Cheesecake. This recipe pairs with Sweet wines, Tawny Port. Enjoy! #easter #cheesecake #dessert @chefvivant
Preheat oven to 135°C/225ºF.
Butter a 23cm9 inch spring form pan and line with baking paper.
Combine cookie crumbs, sugar, cinnamon and nutmeg and sprinkle evenly over pan. Set aside.
Separate eggs and beat yolks until lemon colored, gradually add sugar. Cut cream cheese into small chunks, beat until smooth, slowly add egg yolk mixture. Beat until smooth, add sour cream, flour and vanilla. Beat again until smooth. Beat egg whites until stiff but not dry. Gently fold egg whites into cream cheese mixture. Pour into prepared pan and bake for 1 hour 10 minutes.
Turn off heat leave cheesecake in oven for 1 hour longer without opening oven door.
Drain the cherries and place 1/2 cup of the liquid with the jam and sugar in a saucepan, bring to a boil and reduce by half. Add the cherries and simmer for 3 more minutes. Cool and pour over the cooled cheesecake.
Pairs with Sweet wines, Tawny Port.