For the crust-
6 Graham crackers 4 Tbs melted butter (give or take for right moisture) A couple pinches of salt 1/4 cup sugar
For the cheesecake-
3/4 package of cream cheese 3/4 cup sour cream 2 eggs 1 1/2 tsp vanilla 1/2 cup honey Pinch of salt
For the cherry topping-
1 1/2 cups pitted cherries 1/4 maple syrup 3tbsp lemon juice 1 tbsp cornstarch
Method:
Oven preheated 400
Blend crackers with salt into a chunky dust. Add butter bit by bit mixing till mixture sticks together and has structure but isn’t to wet or oily(shiny)
Press mixture into a pan of choice (I used a ceramic tart dish, but a non stick spring form pan would do just as good if not better) create walls up the edges of the dish to cushion the cheesecake as it rises in the oven. Bake for 10-15 minutes or until crust starts to brown.
While crust bakes and cools, change oven temp to 325. Add cream cheese, vanilla, salt and honey in a bowl and use hand mixer or stand up mixer to mix throughly until smooth and no lumps. Add sour cream and once incorporated add eggs one by one. Mix on medium high until smooth. Don’t over mix.
Pour mixture into crust. Pick up and tap dish lightly on counter to get air bubbles out before placing into the preheated oven. Bake for 60-70 minutes. Cheesecake will rise significantly but will fall once out of the oven. Should still jiggle when taking it out and will need a few hours to set up fully. Hoping I didn’t forget something.
