Whew, long title! However, made right, this cheesecake is smooth and delicious just as it should be. AND, made with the right ingredients, it can also be kosher for Pesach!
I first saw this recipe in a newsletter sent out by the wonderful Shabbat.com in a partnership with Jamie Geller’s Joy of Kosher and I knew I had to try it. Her original recipe can be found here (and the video can be found here).
The thing is, I couldn’t make the recipe exactly how it’s written so the version I’m sharing below will be a more adapted/easily accessible version.
Skill Level: Surprisingly Basic
- If you don’t own cheesecloth (much like me), cheesecake tastes just as good if you leave it in the ramekin as if you take it out.
- If you don’t own heart-shaped ramekins (much like me), normal ones are also fine.
- If you aren’t a fan of compote or cherries, there are definitely other fruit you can use or you don’t have to make it at all!
- If you want more than 4 individual cheesecakes, double (or triple…) the ingredients I list!
- We don’t cook with sour cream in my house so I substituted Greek yogurt.
- These are really rich so plan accordingly!
For the Cake:
- 2 ounces of semisweet chocolate, melted
- 1 package of cream cheese
- 1 cup of plain Greek yogurt
- 1/4 cup of confectioner’s sugar
- 1 teaspoon (or extra if you like it) of freshly grated orange peel
- 1 tablespoon of chocolate orange liqueur (I used Sabra which my parents had on hand)
For the Compote:
- 1/2 cup of frozen pitted cherries
- 1/6 cup of sugar
- 1/6 cup of water
- Melt the chocolate and then set it aside to cool. Using a mixer, beat together the cream cheese, Greek yogurt, and confectioner’s sugar until smooth. Add the melted chocolate, orange peel, and liqueur and beat until completely blended.
- Divide the cheesecake mixture among the ramekins evenly. Cover them with plastic wrap and let them sit overnight.
- Before ready to serve, combine the cherries, sugar, and water and boil them over a high heat. Reduce the heat then let simmer for 15 minutes. Allow the mixture to cool completely, then break the cherries up with a fork. Refrigerate until ready to serve.
- When ready to eat, spoon the compote on top of the cheesecakes and enjoy!