Balsamic Cherry Cheesecake
- 2 cups Graham Cracker Crumbs
- 1/3 cup butter, melted
- 2 - 8 oz packages of cream cheese
- 1 can Eagle Brand sweetened condensed milk
- 1/4 cup whipping cream
- 1/2 tsp vanilla
- 1 28 oz jar sour cherries, in light syrup
- 1/4 cup white sugar
- 1 Tbsp cornstarch
- 1 tsp grated orange zest
- 1/4 cup OLiV Cherry Balsamic Vinegar
For crust: In small bowl mix graham crumbs with butter until moistened. Press into greased 13 x 9 inch pan. Bake in 350F oven until set about 10 minutes. Cool on rack.
For filling: In large bowl, beat cream cheese until fluffy. Add condensed milk, cream and vanilla until smooth. Pour over base, smoothing top with spatula. Cover and refrigerate until firm, about 4 hours.
For topping: Drain cherries, reserving juice in saucepan. Add OLiV Cherry Balsamic Vinegar and sugar. Bring to a boil. Whisk cornstarch with 1 Tbsp cold water. Whisk into juice and cook, stirring until thickened about 1 minute. Remove from heat. Stir in cherries and orange zest, let cool. Add to top of cheese cake and refrigerate until you are ready to serve.