To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
Makes 12 mini cheesecakes

INGREDIENTS:

• 1 pound cream cheese (2 8-ounce packages)


• 1/3 cup white sugar


• 1/3 cup light brown sugar


• 2 large eggs


• 1 tsp vanilla extract


• 1/3 cup heavy cream (or half and half)
• 12 paper cupcake liners


For the cherries:

• 3 cups fresh sweet cherries, halved and pitted


• 1/4 cup orange juice


• 2 Tbs balsamic vinegar


• 2-3 Tbs light brown sugar


For the almonds:

• 1 1/2 cups sliced almonds


• 2 tsp olive oil


• Salt to taste

PROCEDURE:

Preheat the oven to 300 degrees.

Add the cream cheese to the bowl of an electric mixer with 1/3 cup each white sugar and light brown sugar and beat that on medium low speed until it is nice and creamy.

Then add 2 large eggs, one at a time, add 1 tsp vanilla extract and 1/3 cup heavy cream and, when that is well combined, turn the machine off.

Divide that mixture into the 12 paper lined cups of a regular muffin pan and place that pan on top of a large, rimmed baking tray.

Put the baking tray on the center rack of the preheated oven and add enough hot water to the baking tray to come half way up the muffin pan and carefully slide the tray and rack back into the oven.

Those will take just about 45 minutes to bake and, while that is happening, you'll have plenty of time to lightly toast some sliced almonds in a tiny bit of oil and then take them out of the pan to cool, and also prepare the cherries.

Halve and pit 2-3 cups of cherries and add those to a stainless steel pot with 1/4 cup orange juice, 1-2 Tbs balsamic vinegar and 2-3 Tbs light brown sugar and cook those along until they soften up and cook down quite a bit.

The cheesecakes will feel slightly firm to the touch when they are done and they may even be a pale golden brown on top and you'll want to take them out of the water bath and let them cool down to room temperature and then cool them all the way down in the fridge.

And then, while they are nice and cold, gently roll the sides and bottoms of each one into the toasted almonds and place that on top of some of the stewed cherries with a sprig of mint on the side.

HINTS:

Make the cheesecakes a day ahead of time to make sure they really set up and place a sheet of plastic wrap or parchment paper over the top, once they have cooled down, so they don't dry out on top.

Serve the cherries and almonds right on top of the cheesecake instead.