Sweet and Salty Cheesecake with Cherries
Creamy and salty cheesecake cups with cherry compote and hazelnut crumble topping.
Yield: 6
Materials
for the Cheesecake
- 4 ounce feta
- 8 ounces cream cheese room temp
- 1/2 cup sugar
- 1 lemon zested
- 1/2 cup heavy cream
for the Crumble
- 1 cup hazelnuts, roughly chopped
- 4 tbsp unsalted butter diced, cold
- 1 cup almonds ground
- 1/4 cup sugar
- 1 tbsp black or white sesame seeds
- 1/4 tsp salt
for the Cherry Compote
- 1-1/4 lbs cherries frozen
- 3/4 cup sugar (or to taste)
- 3-4 star anise whole
- 4 strips orange peel
Instructions
- In a food processor or stand mixer, add the feta cheese and process until fairly smooth. Add the cream cheese, sugar and lemon zest and pulse to combine. Add cream and pulse to mix. Set aside in refrigerator to thicken.
- Preheat oven to 350 degrees F.
- Make the crumble. In a medium bowl, add the chopped hazelnuts, ground almonds and sugar. Stir to combine. Add the butter and (using fingers) rub the butter in until mixture forms fine, pea-sized crumbs. Stir in salt and sesame seeds. Transfer to a rimmed baking sheet and bake for 12 minutes or until golden brown. Leave to cool, then break apart until crumbly.
- For the compote, add the cherries to a medium saucepan. Add the sugar, star anise and orange peel strips. Bring to a boil and cook over medium-high heat for 10-15 minutes or until slightly thickened. Allow to cool at room temperature. Remove star anise and orange peels.
- To assemble, spoon cheesecake mixture into serving glasses or bowls. Top with cherry compote and crumble.