1 jar (28 oz/796 mL) red sour cherries, in light syrup
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) finely grated orange rind
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD 12 servings
Instructions
In bowl, stir crumbs with butter until moistened; press into greased 13- x 9-inch (3 L) glass baking dish.
Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.
Filling: In large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over base, smoothing top. Cover and refrigerate until firm, about 4 hours.
Topping: Drain cherries, reserving juice in saucepan; add sugar and bring to boil.
Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into juice and cook, stirring, until thickened, about 1 minute. Remove from heat.
Stir in cherries and orange rind; let cool. (Make-ahead: Cover and refrigerate cheesecake and topping separately for up to 2 days.)
Cut cheesecake into serving sizes; serve with topping.