This irresistibly creamy cheesecake is a breeze to make, and is a fabulous excuse to enjoy some of our signature Jill's Table Cherry Brandy Sauce.
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.
Preheat oven to 475F. Place the oven rack slightly higher than the middle.
Place all ingredients except for the cherry brandy sauce into a food processor or blender. Blend until smooth.
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.
Remove from the oven and cool to room temperature on a cooling rack, about 2 hours.
Chill in the fridge for at least 4 hours or overnight.
Before serving, spoon the cherry brandy sauce over top of the cheesecake. Serve chilled.
8 servings