Bing Cherry Wisconsin Cheesecake
Here's the first recipe I created using Wisconsin Cheese.I love being a Chef Ambassador for Wisconsin Cheese.
- 1 Cup Graham cracker crumbs
- 1 teaspoon ground all spice
- 3 Tablespoons unsalted butter
- 15 ounces Wisconsin ricotta cheese,
- 8 ounces Wisconsin Neufchatel cheese
- 1 can cherries in syrup, drained, syrup reserved
- 1/2 cup turbinado sugar
- 1 ½ packages gelatin
- 8 ounces Wisconsin mascarpone cheese
- 3 Tablespoons Milk
- 1/4 cup turbinado sugar
Place graham cracker crumbs and allspice in food processor with steel blade and plus add in melted butter. Place mixture in a 8 inch spring form pan lined with parchment paper. Press mixture down with the palm of your hand or a flat bottom glass. Bake in a preheated oven at 350 degrees for 10 min take and let cool.
In the food process with steel blade whip Wisconsin ricotta cheese and Wisconsin Neufchatel cheese until very smooth, about 5 min.
In the reserved cherry syrup add 1/2 cup of turbinado sugar, heat juice in microwave for 30 seconds than sprinkle the 1 1/2 packages of gelatin and stir until dissolve. With food processor running pour the gelatin mixture in and continue processing for 1 min. Put cherries in the processor, leaving 8 out for garnish and plus 2 times. Let cool 30 min than pour into spring form pan, refrigerate until set.
Place Wisconsin mascarpone cheese, milk and 1/4 cup turbinado sugar in food processor and process until just mixed; be careful not to over mix as it will become butter.
Gently spread the Wisconsin Mascarpone mixture over the top of Cheese Cake,
Garnish with remaining cherries.
Per Serving 483 Calories; 32g Fat (58.8% calories from fat); 12g Protein; 39g Carbohydrate; 1g Dietary Fiber; 100mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.