Anika's Chocolate Cherry Cheesecake

An anniversary treat 

My parents, Thyme Garden founders Rolfe and Janet Hagen, always make a big fuss over their anniversary, and as I go forward in my own marriage—11 years already!—I start to understand more the hard work and dedication it takes to maintain a relationship as we age, change and settle down. And we need our friends and family to be a part of that relationship too, to support us and help us through difficult passages. I guess that's why we always get to celebrate their anniversary with them; we are a part of their journey through life together. Supporting actors, but with a role nonetheless.

This year, they're celebrating 48 years and while we couldn't take our customary trip to Mexico, or even go out to dinner at a fancy restaurant, we did get to spend the evening together with our closest family, eating delicious turkey, salad with bacon, feta and broccoli (you had me at bacon!), and potatoes mashed by Kaiden (age 6).

The topper came at dessert, when Anika, (age 8), presented this amazing Chocolate Cherry Cheesecake.

Standing tall, covered in luscious and somewhat naughty country cherries (don't know how those got in my pantry!), this cheesecake is the marriage of all the wonderful elements you wish for in a dessert. It's smooth. It's creamy. It's tangy and rich. The chocolate comes through and the flavors all play well together. Just like the cousins as they built Lego animals in the living room...maybe even better!

So here's Anika's recipe. She typed it herself and shared it with me via google doc. We used gluten free graham crackers and chocolate sandwich cookies for the crust and topped it with Ghiradelli bittersweet chips. 

It's perfect for an anniversary, Valentine's Day, or simply a winter-during-a-pandemic-pick-me-up. Leave some on a friends doorstep who you know could use some cheer. We're all in this together.

Yours Truly,

Emily 🍒 

Anika’s Chocolate Cherry Cheesecake

Ingredients

Crust                       

1 box Schar gluten free graham cracker squares (5.6 oz crumbs)
7 tablespoons butter, melted                        
3 tablespoons sugar 
1 tablespoon cocoa powder
5 Glutino gluten free chocolate sandwich cookies
¼ cup Ghiradelli bittersweet chocolate chips
Dash of salt

Filling

4 neufchatel cream cheese packages (32 oz)
4 eggs, at room temperature
¾ cups sugar
2 teaspoon vanilla

Topping

1 can Country Cherries
½ cup light sour cream
1 Tbsp sugar

Dash vanilla

1. Preheat the oven to 375 degrees and grease a 9-inch springform pan.
2. In a food processor, mix the graham crackers, cookies, sugar, salt. Add butter and mix well. Press onto the bottom and a little up the sides, forming a crust. Bake 10 minutes. Place chocolate chips on crust. Set aside.
3. Mix together the cream cheese, vanilla, and sugar. Add eggs one at a time.
4. Pour this mixture into the crust and bake for 45 minutes to 1 hour. The center should still jiggle, as the cake will continue to bake as it cools. Place a cup of water in the oven to create steam, and make sure a baking sheet is under the pan to catch any drips.
5. When it's done turn off the oven and leave it slightly open to slowly cool. After 15 minutes, remove the cake from the oven and place on rack to cool for 1 hour
6. After it's cooled, chill for at least 4 hours. Mix sour cream, sugar and vanilla. Spread on the top of the cheesecake after it has cooled. Spoon on cherries and enjoy!