Cherry Merlot Cheesecake and Sauce

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Cherry Merlot Cheesecake and Sauce

Recipe Information
Description: My friend JUST relented and gave me this recipe, it is OUTSTANDING!! Looks like an adventure in baking, but ohhh.. is it ever worth the flavor! Source: S. Chokel Serves/Makes:1 10 inch cheesecake Ingredients Crust Ingredients: 2 cups (475 ml) plain granola, wheat-free if desired is fine 1-1/2 tbsp (20 ml) oil 1-1/2 tbsp (20 ml) light agave nectar (available at natural food stores) Filling Ingredients: 4 8 oz (224 grm). packages cream cheese 6 eggs 1 cup (225 ml) light agave nectar 1 10 oz (280 grm). bag of frozen, pitted dark cherries Cherry-Merlot Sauce: 3 cups (700 ml) medium-bodied, dry Merlot wine 3/4 cup (175 ml) light agave nectar 1 10 oz (280 grm). bag frozen, pitted dark cherries Pinch of salt 3-1/2 tbsp (50 ml) arrowroot powder or cornstarch 1-1/2 cups (350 ml) medium-bodied, dry Merlot wine 2 tbsp (30 ml) arrowroot powder or cornstarch Preparation Preheat oven to 375 degrees (200 C.). Place the Merlot and cherries in a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes. In a small bowl, mix the arrowroot powder or cornstarch with just enough water to dissolve, and stir it into the cherry-Merlot mixture. Bring back to a simmer then remove from heat; cool for 15 minutes. Meanwhile, place the granola into a food processor and grind into a coarse powder. Pour the granola, 1-1/2 tbsp (20 ml) of oil, and 1-1/2 tbsp (20 ml) light agave nectar into a bowl, and combine until all of the granola is wet. Place the granola mixture into a 10-inch spring-form pan and pat down to cover the bottom evenly (a wet hand makes this easier). Bake for 8 minutes; allow to cool. Reduce oven temperature to 325 degrees (175 C.). In a food processor, begin to blend the cream cheese and eggs, adding one egg at a time (you'll need to stop the machine periodically and scrape the bowl with a rubber spatula to remove lumps). After all the eggs have been added and the cream cheese is smooth, add the cup of light agave nectar. Then add the cherry-Merlot mixture and pulse until the cherries are roughly chopped and the mixture is swirled in. Place the spring-form pan containing the crust into a larger pan with tall sides, such as a roasting pan. Pour the filling over the crust and place the pans together in the oven. Into the outside pan, pour enough water to make the water level reach about 2/3 of the way up the sides of the spring-form pan. Bake for one hour. Check for doneness by touching the center of the cake. It should feel like Jell-O that is almost set, or a firm waterbed. Cool the cheesecake in a refrigerator for at least 3 hours. Serve with cherry-merlot sauce, if desired. Cherry Merlot Sauce: Place the Merlot, agave nectar, cherries and pinch of salt into a saucepan; bring to a boil, then reduce heat and simmer for 10 minutes. Mix the arrowroot powder or cornstarch with just enough water to dissolve, then stir it into the saucepan. Bring the sauce back to a simmer, and stir until thick. Remove from heat and cool. Makes approximately 4-1/2 cups (1050 ml) sauce. Comments This is such a fabulous sauce. It is good with fresh fruits and pound or angel cakes too. Try it with with vanilla ice cream while it is still warm yet for a delicous treat too!

Recipe Information

Description:: My friend JUST relented and gave me this recipe, it is OUTSTANDING!! Looks like an adventure in baking, but ohhh.. is it ever worth the flavor!

Source:: S. Chokel

Serves/Makes:1 10 inch cheesecake

Ingredients

Crust Ingredients:
2 cups (475 ml) plain granola, wheat-free if desired is fine
1-1/2 tbsp (20 ml) oil
1-1/2 tbsp (20 ml) light agave nectar (available at natural food stores)
Filling Ingredients:
4 8 oz (224 grm). packages cream cheese
6 eggs
1 cup (225 ml) light agave nectar
1 10 oz (280 grm). bag of frozen, pitted dark cherries
Cherry-Merlot Sauce:
3 cups (700 ml) medium-bodied, dry Merlot wine
3/4 cup (175 ml) light agave nectar
1 10 oz (280 grm). bag frozen, pitted dark cherries
Pinch of salt
3-1/2 tbsp (50 ml) arrowroot powder or cornstarch
1-1/2 cups (350 ml) medium-bodied, dry Merlot wine
2 tbsp (30 ml) arrowroot powder or cornstarch

Preparation

Preheat oven to 375 degrees (200 C.).
Place the Merlot and cherries in a small saucepan and bring to a boil, then reduce heat and simmer for 5 minutes.
In a small bowl, mix the arrowroot powder or cornstarch with just enough water to dissolve, and stir it into the cherry-Merlot mixture.
Bring back to a simmer then remove from heat; cool for 15 minutes.
Meanwhile, place the granola into a food processor and grind into a coarse powder.
Pour the granola, 1-1/2 tbsp (20 ml) of oil, and 1-1/2 tbsp (20 ml) light agave nectar into a bowl, and combine until all of the granola is wet.
Place the granola mixture into a 10-inch spring-form pan and pat down to cover the bottom evenly (a wet hand makes this easier).
Bake for 8 minutes; allow to cool.
Reduce oven temperature to 325 degrees (175 C.).
In a food processor, begin to blend the cream cheese and eggs, adding one egg at a time (you'll need to stop the machine periodically and scrape the bowl with a rubber spatula to remove lumps).
After all the eggs have been added and the cream cheese is smooth, add the cup of light agave nectar.
Then add the cherry-Merlot mixture and pulse until the cherries are roughly chopped and the mixture is swirled in.
Place the spring-form pan containing the crust into a larger pan with tall sides, such as a roasting pan.
Pour the filling over the crust and place the pans together in the oven. Into the outside pan, pour enough water to make the water level reach about 2/3 of the way up the sides of the spring-form pan.
Bake for one hour.
Check for doneness by touching the center of the cake. It should feel like Jell-O that is almost set, or a firm waterbed.
Cool the cheesecake in a refrigerator for at least 3 hours.
Serve with cherry-merlot sauce, if desired.
Cherry Merlot Sauce:
Place the Merlot, agave nectar, cherries and pinch of salt into a saucepan; bring to a boil, then reduce heat and simmer for 10 minutes.
Mix the arrowroot powder or cornstarch with just enough water to dissolve, then stir it into the saucepan.
Bring the sauce back to a simmer, and stir until thick.
Remove from heat and cool.
Makes approximately 4-1/2 cups (1050 ml) sauce.

Comments

This is such a fabulous sauce. It is good with fresh fruits and pound or angel cakes too. Try it with with vanilla ice cream while it is still warm yet for a delicous treat too!