{ cherry + cardamom + rye-crust cheesecake }

cherry + cardamom + rye-crust cheesecake | displacedhousewife.

cherry + cardamom + rye-crust cheesecake
 { cheesecake basics + jazz hands }

This is a great classic cheesecake recipe. You may look at the cardamom and rye-crust and think it’s all jazz-hands-y, but it’s not. You could just as easily omit the cardamom and sub in some graham crackers and you’ve got yourself a basic cheesecake recipe. Give me a minute to brag about this cheesecake… It’s perfectly textured, zero cracks, just the right amount of sweet without being too cloying and you can make it ahead. Did I mention it’s easy? It’s also totally fab because you can dress it up or down. Change out the fruit? Go nude, with no fruit? What’s your mood? Like a chameleon this little pretty will adapt.

Quick Cheesecake Tips Before We Get Started:

  • Your crust will burn on a dime. Don’t walk away or start working on something else. Focus. This is ground zero for a great cheesecake.
  • Keep your mixer on low when mixing the filling. Whether you’re using your arms and a spatula or an electric stand mixer fitted with the paddle attachment, you want to completely avoid putting air into your cheesecake batter. Don’t try to rush the process. Meditate. Relax. Enjoy the moment. Whatever you do, don’t give into your need for speed.
  • Wrap your springform pan in foil. Twice. I don’t want my water bath seeping into my cheesecake, do you? Which leads us to the next tip…
  • Don’t skip the water bath!!! This will keep things nice and moist and dewy and keep cracks at bay. Like a good skincare product. Yes. Just what we’re looking for.
  • Cool in the oven. That’s right. When the cheesecake is done, turn off the oven and crack the door. Keep the cheesecake right there in the water bath to relax and slowly start the cooling down phase.
  • Once out of the oven, take it out of the water bath, take the foil off and let it cool in a non-drafty area. Are you getting the drift here…gradual temperature changes make for a very happy cheesecake.

cherry + cardamom + rye-crust cheesecake | displacedhousewife

cherry + cardamom + rye-crust cheesecake | displacedhousewife

{ cherry + cardamom + rye-crust cheesecake }

Makes About 8 Servings

INGREDIENTS

For the Crust

  • 2 cups thin rye crispbread crumbs (I used 41 Finn Crisp crackers)
  • 3 tablespoon light brown sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1 stick of unsalted butter, melted (8 tablespoons)

For the Filling

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 16 oz sour cream, 1 pint, room temperature
  • 1 tablespoon fresh orange zest
  • 1 teaspoon almond extract
  • ½ teaspoon ground cardamon
  • ½ teaspoon sea salt

For the Topping

  • 1 ½ cups pitted cherries (I used Trader Joe’s jarred cherries, drained…you could use fresh as well)
  • 1 cup fresh blueberries (totally optional…you could also use more cherries or some other fruit…I was aiming for a Memorial Day red, white & blue thing…that didn’t quite show)
  • 1 tablespoon light brown sugar
  • 1 tablespoon granulated sugar
  • 2 tablespoon fresh orange juice
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground cardamom

INSTRUCTIONS

  1. Butter your 9-inch springform pan and set aside.
  2. Preheat your oven to 325 degrees F.
  3. Melt butter in a large, microwave safe bowl. Set aside to cool while you make your crumbs.
  4. Grind up your rye crackers in a Cusinart or high-speed blender. Make sure you break them up a bit before you put them in there…it tends to speed along the process.
  5. Put your two cups of rye crumbs in with the butter. Add your brown sugar, cardamom and cinnamon and blend with a spatula until they have the consistency of wet sand.
  6. Press the rye-butter crumbs into a 9-inch springform, on the bottom and about one inch up the sides. This isn’t going to be exact, just do your best eyeballing it.
  7. Bake in the oven for 8 minutes and then set aside to cool.
  8. Increase your oven temperature  to 400 degrees F.
  9. Put a kettle on to heat up some water. You’ll need this for your water bath.
  10. In an electric stand mixer fitted with the paddle attachment (or use your arms and a spatula), mix the softened cream cheese and sugar on low for about 2 minutes. Use your spatula to scrape down the sides, to make sure everything is incorporated.
  11. Add the eggs and yolk, scraping down the sides again to make sure everything gets well blended together. Keep your machine on low…this should take about 2 minutes.
  12. Add the room temperature sour cream, zest, almond extract, cardamom and salt. Mix on low for another 2 minutes until well blended. Use the side of your spatula to smash down any rogue chunks of cream cheese that are resisting blending in with the other folks.
  13. Wrap your springform pan, with the crust in it,  in two layers of foil and set in a large roasting pan. Pour the cheesecake filing in the springform pan.
  14. Put the roasting pan, with the cheesecake in it, in the oven.
  15. Pour your boiling water in the pan being careful not to get any water in the springform pan. Fill to about 1 cm up the side of the cheesecake pan. Should be about 3 to 4 cups of water.
  16. Bake for 15 minutes.
  17. Turn temperature to 250 degrees F and bake for 1 hour.
  18. When the timer goes off, turn the oven off and let it sit in the oven for 30 minutes, with the door open, still in the water bath.  Most of the water evaporates in my oven, fyi.
  19. After 30 minutes take the cheesecake out of the oven. Let it sit at room temperature for about one hour.
  20. When cool, wrap tightly in plastic wrap (still in the springform pan) and set in the fridge to cool and set. At least several hours or overnight.
  21. To make the topping, throw all of the ingredients in a medium saucepan over medium-high heat. After several minutes, your mixture will boil and start to thicken. Done. Refrigerate before serving. Do not pour on the cheesecake hot…it will be all kinds of weird. You want the topping cool too.
  22. How was that? Hope you love it as much as we did! xx

cardamom + rye-crust cheesecake | displacedhousewife

{ on my mind }
  • When I was creating this recipe I referenced back to my salted caramel pumpkin cheesecake from Thanksgiving and I noticed that I use to list my ingredients from largest quantity to least, not in order of use. I honestly don’t know when I made this subconscious switch, but man, does the order of use make a recipe so much easier to use. I will start reviewing my earlier recipes and editing them for clarity and ease of use. Thanks to those of you that have given me feedback on my recipes — I love it!! If you ever catch a glitch/mistake/whatever in one of my recipes please let me know.
  • It’s Memorial Day. I’m thinking about BBQ and cocktails. Just wanted to send this pretty out before I completely check out. Hope you all are having a marvvy one. Happy Memorial Day!! xx

I’d love to make it into your inbox weekly! Click here to sign up.


Follow DisplacedHousewife Instagram | Pinterest | Twitter | Food52 | Facebook | Bloglovin Email info@displacedhousewife.com

4 Comments

  • Jennifer 2016/03/17 at 4:34 PM

    Can I make this cheesecake dark chocolate? How would I do that? And if I cannot find Rye Crisps….? It looks AMAZING. This recipe looks challenging too, so I hope I’m worthy!! Thank you for your response!
    Jennifer

    Reply
    • DisplacedHousewife 2016/03/17 at 5:31 PM

      Hi Jennifer! There are lots of tips in here…it’s a pretty straightforward cheesecake. I think you’ll do great! As for the dark chocolate…I’m not totally sure how you would incorporate that into this recipe. Perhaps some chopped chocolate in the cheesecake batter? I’m not sure…if you want a dark chocolate cheesecake I might look for a different recipe? Good luck! xoxo

      Reply
  • DisplacedHousewife 2015/05/26 at 12:00 AM

    Thanks Jessica!!! Try these tips–they should totally help!! I’ve had some major crevasses in my day. Hope I spelled that correctly?!! Happy Memorial Day!! xoxo

    Reply
  • Jessica | A Happy Food Dance 2015/05/25 at 11:55 PM

    This cheesecake looks amazing – I have never in my life made a cheesecake that doesn’t have at least one crack running down it (sometimes there’s even a mini Grand Canyon running through the top). I love your tips, I think my issue is mixing everything too quickly! Who would’ve thought?!?
    BEAUTIFUL!

    Reply

Leave a Comment