Fire Roasted Cherry Cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Fire Roasted Cherry Cheesecake is another cheesecake to add to our growing collection of cheesecake recipes. Specifically it’s to celebrate National Cherry Cheesecake Day; who wouldn’t want to do that? This cheesecake is completely gluten free, and totally awesome! Try it yourself.
- 1/2 cup butter, cubed
- 1/2 cup packed brown sugar
- 1½ cups gluten free all-purpose flour mix
- 1/2 cup cocoa powder
- pinch of salt
Fire Roasted Cherry Topping
- 1 lb. fresh black or red cherries, (or 1 bag of frozen cherries)
- 1 tbsp. melted coconut oil
- pinch of sugar
- 1/4 cup water
- 2 tbsp. brown sugar or maple syrup
- pinch of cinnamon
- 2 (8 oz.) packages of cream cheese (250 g packages or 1 cup each)
- 1 cup Greek yogurt, plain, vanilla or cherry
- 1 cup sugar
- 2 tbsp. gluten free all purpose flour
- 1 tsp. vanilla
- 2 eggs
- 1 cup solid dark chocolate, broken into small chunks
- 1/4 cup of cream
Preheat your grill to 375°F, preparing for indirect grilling.
Line a sheet pan with foil and spread the cherries on it, drizzle with coconut oil and sprinkle with sugar. Grill over indirect heat while the grill is preheating, (and while you make the crust and cheesecake,) between 15 and 25 minutes. Once they’re split, juicing and bubbly, remove the cherries from grill and transfer them to a saucepan. Set aside.
Bring the cream cheese to room temperature while you make the crust.
Using a stand mixer, or by hand, cream together the butter and sugar for the crust. Add the flour and cocoa powder, using a pastry cutter or two butter knives to cut the sugar mixture in to the flour and cocoa powder until you have a crumbly mixture that will stay together when pressed.
Cut the cream cheese into squares. Blend them with the sugar, flour, and vanilla, using a hand or stand mixer. Add the eggs and yogurt, beating on low, until smooth.
Warm the cream until steaming. Pour the cream over the chocolate chunks, stirring until melted. If the chocolate doesn’t all melt, use the microwave in short 15-second bursts until everything is melted.
Pour the filling into the crust lined pan. Swirl in about half of the dark chocolate. Bake at 350°F for approximately 45 minutes. You can test the doneness of your cheesecake by carefully jiggling it. If the center‐inch still moves like jello, you’re ready to pull it out.
Cool in the pan for about 15 minutes, then remove the sides of the pan and cool another 15 minutes. You can serve still warm, or chill for at least an hour. Do not put it in the freezer.
While waiting for the cheesecake to cool, add the water, sugar, and cinnamon to the cherries. Bring them to a simmer. Allow to cool, or keep warm.
When you’re ready to serve, top the whole cheesecake with the fire roasted cherry mixture, slice and drizzle with the remaining chocolate.
Recipe from Napoleon Grills.