Our first year at Orasella, we produced just a handful of quart jars, all lovingly crafted by hand. This initial batch found a home at some of the best restaurants in Seattle where we were constantly delighted by the creative ways they were put to use. We discovered, through working with these talented chefs, that our cherries pair incredibly well with all manner of soft cheese – from goat to house made ricotta.
We know you’ve probably tasted the New York style cream cheese based cheesecake, but, did you know there’s a whole suite of soft cheese cheesecakes to explore? Orasella’s version is made with mascarpone which, in addition to being Italian (swoon), has a slightly tangier flavor that pairs perfectly with the sweetness of our cherries. Buon appetito!
CHOCOLATE WAFER CRUST
6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)
Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of extra wide foil. This is so the water won’t creep in when you cook the filling. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.
Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. Decrease oven temperature to 325 degrees.
FILLING
2 (8-ounce) containers mascarpone cheese, room temperature
2 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
Using an electric mixer, beat the mascarpone cheese, cream cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
TOPPING
1 jar Orasella cherries
To serve, cut a piece of cheesecake and serve topped with Orasella cherries and a drizzle of the remaining syrup in the jar. For a more professional look, reduce syrup by half in a pan over medium heat.