Press a sheet of scrunched up parchment paper into a 6- or 7-inch cake pan with the edge of the paper hanging over the rim.
2
Preheat oven to 475F. Place the oven rack slightly higher than the middle.
3
Place all ingredients except for the cherry brandy sauce into a food processor or blender. Blend until smooth.
4
Pour the batter through a fine sieve into the prepared cake pan, and bake for 25-35 minutes. Or until the top is dark but the center of the cake is still slightly wobbly.
5
Remove from the oven and cool to room temperature on a cooling rack, about 2 hours.
6
Chill in the fridge for at least 4 hours or overnight.
7
Before serving, spoon the cherry brandy sauce over top of the cheesecake. Serve chilled.
Press a sheet of scrunched up parchment paper into a 6- or 7-inch cake pan with the edge of the paper hanging over the rim.
2
Preheat oven to 475F. Place the oven rack slightly higher than the middle.
3
Place all ingredients except for the cherry brandy sauce into a food processor or blender. Blend until smooth.
4
Pour the batter through a fine sieve into the prepared cake pan, and bake for 25-35 minutes. Or until the top is dark but the center of the cake is still slightly wobbly.
5
Remove from the oven and cool to room temperature on a cooling rack, about 2 hours.
6
Chill in the fridge for at least 4 hours or overnight.
7
Before serving, spoon the cherry brandy sauce over top of the cheesecake. Serve chilled.
Recent Comments