Torched Cherry Cheesecake

I absolutely love cheesecake.  Once you have done it a few times, you really get a feel for how ingredients should look at you progress through the steps.  It is so versatile, and can be flavored in so many incredible ways.

Ingredients:

Cheesecake crust

¼ cup butter

2 cups finely chopped nuts (I used a mix of almonds, pecans, and walnuts)

2 Tbsp. packed brown sugar

Cheesecake filling

4 8-oz packages of cream cheese

2 cups packed brown sugar

2 Tbsp. all-purpose flour

1 tsp. vanilla

¼ cup Bacardi Torched Cherry Rum (or similar flavored liquor)

4 eggs

Ganache

1 cup whipping cream

½ lb. dark chocolate, chopped

Directions:

1.       Set all ingredients out in advance so that they are at room temperature before you start the cake.  This will help prevent your cheesecake from cracking.

2.       Preheat oven to 350 F.

3.       Melt butter, and combine with brown sugar and chopped nuts.  Press into the bottom of a 9” springform pan.

4.       Bake for 10-15 minutes, until nuts are toasted.

5.       Let crust cool while you prepare the filling.

6.       Beat cream cheese, flour, sugar, and vanilla until combined.

7.       Add rum and beat until smooth.

8.       Crack the eggs into a bowl and mix gently to break up the yolks.  Blend into the cream cheese mixture until comined.

9.       Pour the filling into the pan and bake for about an hour, until the center appears almost set when you shake the pan.

10.   Remove from oven and allow to cool for an hour.

11.   Using a thin metal spatula or knife, loose the cake from the side of the pan, and then let the cake cool for another half hour.

12.   Remove the sides of your springform pan, and let the cake cool for another hour.

13.   Once the cake is almost cool, prep your ganache.  Place the chocolate in a bowl and heat the cream over medium heat.

14.   When bubbles start to form in the edge of the pot, remove the cream from the heat and pour over the chopped chocolate, letting it sit for 5 minutes.

15.   Stir until smooth.  Pour over the cooled cheesecake and refrigerate for at least 6 hours.

16.   For an extra delicious treat, top with Rum Cherry Sauce.