Servings: 8
- 9" cheesecake pan
INGREDIENTS
Crust:
- 1½ cups/150 grams graham crackers
- ⅓ cup/75 grams melted butter
Filling:
- 2 cups/480 milliliters heavy whipping cream
- ¾ cup/150 grams sugar
- 8 tablespoons/80 grams instant vanilla pudding
- 1¼ cup/250 grams mascarpone cheese
- 2 cups/500 grams sour cream
- 1 teaspoon vanilla extract
Cherry jam:
- 2½ cups/350 grams pitted cherries
- 5 tablespoons sugar, or less
- 1 tablespoon lemon juice
INSTRUCTIONS
Cherry jam (make at least 10 hours in advance):
- Add the cherries, sugar and lemon juice to a small pot and cook over medium heat until the mixture is boiling, stirring often.
- Remove the foam, lower the heat and cook for 90 minutes.
- Refrigerate for 10 hours.
Crust:
- Grind the crackers in a food processor. Add the melted butter and mix well. Transfer to the cake pan and spread an even layer.
Filling:
- Whip the cream with the sugar until you get a stable whipped cream.
- Add the mascarpone, sour cream, instant vanilla pudding and vanilla extract and whip for another 2-3 minutes until well combined.
- Pour the mixture over the crust and spread it evenly with a ladle/spatula. Refrigerate for 2 hours.
- Remove from the fridge and gently top with cherry jam. Refrigerate for at least 3 hours (preferably overnight).