Sorrel is such a versatile plant and is the perfect topping if you are looking to transform a regular cheesecake into an exotic and vibrant dessert. Break away from the usual and give this recipe a try!
Ingredients
- 1 pound cream cheese,
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- a dash of vanilla extract
- 1 teaspoon salt
- 2 cups finely ground graham crackers or bisucuit of choice(about 30 squares)
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
Directions
Crust
- In a container mix crushed or blended graham crackers with melted unsalted butter and sugar until evenly moistened.
- Grease the bottom and sides of your pan. Then pour crumbs into pan and begin to press crumbs down into pan until it’s tightly packed into the base and 1 inch up the sides of the pan.
- Leave in the fridge for about 5 mins or until you are ready to use
Filling
- In a bowl use mixer to mix the room temperature cream cheese until smooth. Gradually add eggs, 1 at a time.
- Add sugar and a pinch of salt and sour cream
- Also add 3 tablespoon of flour gradually until all ingredients are combined.
- Periodically scrape sides of mixing bowl to allow all the batter to be mixed evenly
- Ensure batter is well mixed and not over-beaten.
- Once batter is ready pour into crust-lined pan and smooth the top with spatula
Baking
- Preheat the oven to 325 degrees F.
- Prepare pan with cheesecake by wrapping aluminum foil around the sides of the container
- Next place wrapped pan into a large enough pan.
- Add boiling water to the large pan until its about halfway up the container with the cheesecake and ensure no water seeps into the cheesecake
- Bake for 45 – 70 mins until the center is slightly jiggly
- Turn off oven and leave partially opened and allow cake to cool for about 1 hour
- Remove from oven and continue to cool at room temperature
- Finally move cheese to refridgerator and chill for about 4 hours
Sorrel Jam Topping
In a small saucepan add Sammis Sorrel Jam and simmer over low heat for 3-5 minutes or so. Leave to cool before spreading on cheesecake
Plating
- Unmold and transfer cake to plate
- Using a spatula spread evenly a layer of Sorrel Jam Sauce over the surface
- Slice the cheesecake with a non-serreated knife dipped in hot water. Dry after each slice has been cut.
Notes
- Use room temperature ingredient ie, eggs and cream cheese etc
- Graham crakers are optional since any cookie/biscuit can be used