Baked Cheesecake With Boozy Cherries - cooking recipe

Ingredients

6 oz graham crackers
1/2 cup butter, melted
9 oz mascarpone cheese, softened
1 cup granulated sugar
2 tsp lemon zest
2 tsp vanilla extract
3 None large eggs
18 oz cream cheese, softened
None None Boozy Cherries
10.5 oz frozen cherries
2 tbsp Kirsch (cherry liqueur)
1 tbsp sugar
1 tsp lemon juice

Preparation

Grease a 9 1/2 inch springform cake pan and line sides with parchment paper.
In a food processor, process graham crackers to fine crumbs. Add butter and process until combined. Press into base of prepared pan and chill for 30 mins.
Preheat oven to 400\u00b0F. Place springform pan on a baking tray and bake for 10 mins. Let cool.
Reduce heat to 350\u00b0F. Beat cream cheese, mascarpone, sugar, lemon zest and vanilla until smooth. Beat in eggs, 1 at a time, until just combined. Transfer to prepared pan and bake for 50 mins. Turn oven off. Let cheesecake cool in oven with door ajar. Cover and chill for 3 hours or overnight.
Meanwhile, to make the boozy cherries, bring frozen cherries, liqueur, sugar, lemon juice and 1 tbsp water to a boil in a medium saucepan. Reduce heat and simmer for 10 mins, or until slightly thickened. Pour over cheesecake before serving.