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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.