1 1/2 cups whole milk Greek yogurt
16 ounces cream cheese
2/3 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/8 teaspoon kosher salt
3 large eggs
For Cherry Glaze and Topping:
2/3 cup Oregon Fruit Dark Sweet Cherries, drained,
reserving 1/2 cup juice*
2 teaspoons cornstarch, divided
1/3 cup Oregon Fruit Red Tart Cherries, drained
1/3 cup Oregon Fruit Light Sweet Cherries, drained
2 tablespoons maple syrup
1/4 teaspoon cinnamon
*There are so many options for the
leftover cherries: spoon them over Greek
yogurt and top with Muesli, use for
topping our Toasted Oatmeal, or freeze
them and replace them for blueberries to
make a Chocolate Cherry Smoothie.
- For the cheesecake: Set out the yogurt, cream cheese, and eggs and let them rest at room temperature for at
least 30 minutes.
Preheat oven to 275F. Bring a large kettle of water to
simmer (this will be used for the waterbath).
To prevent any leaking during baking, tightly wrap outside
of an 9-inch springform pan with two layers of foil.
Thoroughly grease the bottom and side of the pan.
In the bowl of a mixer with a paddle attachment, add the
cream cheese and sugar and beat on medium-high for 5
minutes, scraping occasionally. Add vanilla, nutmeg,
kosher salt, and Greek yogurt and mix on low until
combined. With mixer on low, mix in eggs one at a time
and stop as soon as fully combined. Pour the batter into
the springform pan and smooth the top with a spatula.
Place a towel in the bottom of a tall-rimmed roasting pan.
Place the springform pan on the towel. Slowly pour the hot
water around the pan until it is about halfway up the
Bake for about 1 hour and 15 minutes until edges are
barely set and center wiggles gently when shaken.
Carefully remove the springform pan from water and
remove the foil. Cool on a wire rack for 20 minutes. Run a
thin knife around the edge of the pan to release the
cheesecake from the sides of the pan.
Allow to continue cooling at room temperature for
additional hour and then cover and transfer to fridge. Chill
3 hours or up to 3 days before serving.
For the glaze (optional): Before serving, drain the can of
Dark Sweet Cherries into a measuring cup. In a small
saucepan, heat 1/2 cup of the cherry liquid over low heat.
Remove about 1 tablespoon to a small bowl and stir in 1
teaspoon of cornstarch. Return cornstarch mixture to the
cherry liquid and simmer until it has thickened to a syrupy
consistency. Cool for 5 minutes, then brush onto the
cheesecake with a pastry brush.
For the cherries: In a small skillet, place the Dark Sweet
Cherries, Red Tart Cherries, Light Sweet Cherries, maple
syrup, and cinnamon. Heat over medium heat until just
bubbling. In a small bowl, mix 1 tablespoon water with 1
teaspoon cornstarch until smooth, then pour it into the
cherries. Heat until the syrup thickens into a sauce, then
remove from the heat. Cool for a few minutes, then spoon
over the cheesecake. Cut into slices and serve.