(Mass Appeal) – With Passover just around the corner, it’s time to start thinking about what you’re making for dessert! Here with her recipe for a gluten-free marbled vanilla and chocolate cheesecake that everyone will enjoy is Author Jessie-Sierra Ross. of the blog Straight to the Hips, Baby.

Marbled Vanilla & Chocolate Cheesecake with Brandied Cherry Sauce
serves 10-12

Equipment
1 (9 inch) springform pan
1 extra large cast iron skillet or (12-inch) cake pan
Foil


Ingredients
For the Almond Cookie Crust
2 cups finely ground almond meal
3 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
For the Cheesecake Batter
32 ounces cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 eggs, room temperature
1 1/2 teaspoons vanilla extract
1/2 cup 60% cacao chocolate chips
3 cups boiling water, for the water bath

For the Brandied Cherry Sauce
16 ounces frozen pitted cherries, thawed
1/2 cup sugar
3/4 cup water
1 small pinch salt
1 tablespoon orange juice
1 teaspoon potato starch, can use cornstarch if it’s not for Passover
1-2 tablespoons fine brandy or cognac
Optional Garnish
fresh blackberries, whipped cream, and edible flowers.

Instructions
For the Almond Cookie Crust

  1. Line a 9 inch springform pan with a circle of parchment paper and preheat the oven to 350F.
  2. Place the almond meal, sugar, salt, and ground cinnamon into a medium sized mixing bowl. Fork stir.
  3. Melt the butter in the microwave in a microwave safe bowl or on the stovetop in a small skillet. Add to the mixing bowl along with the vanilla extract. Mix well with a fork to start, and then with your hands to fully incorporate the ingredients. The crust should look “sandy” after mixing.
  4. Dump the crust into the center of the springform pan and press evenly to spread the mixture across the bottom. Using a drinking glass, tamp and press the crust into one even layer.
  5. Place the springform pan on the center rack of the preheated oven and bake for 10-12 minutes, until slightly golden brown. Cool completely on a cooling rack before filling.

For the Cheesecake Batter

  1. Preheat the oven to 325F.
  2. In the bowl of a stand mixer, beat the 32 ounces (4 blocks) of cream cheese with the paddle attachment on medium-high until fluffy. About 5-7 minutes. Lower the mixer speed to medium. Add the sugar and salt. Beat to combine.
  3. On low speed, add each egg individually and beat until incorporated. It is important not to mix too vigorously or for too long, as you’ll end up adding too much air to the batter. An “airy” batter often leads to cracks and a dipped center after baking.
  4. Beat in the vanilla extract. Turn off the mixer and reserve 1 cup of the cheesecake batter in a medium sized mixing bowl.
  5. Gently melt the chocolate chips in the microwave in 30 second increments, or on the stovetop in a double boiler. Once melted, allow to cool slightly.
  6. Add the reserved 1 cup of cheesecake batter to the cooled chocolate. Mix well.

To Make the Water Bath & Assemble

  1. Before pouring the batter into the crust, prepare the springform pan and baking vessel.
    Taking four large sheets of foil, construct a protective liner for the cheesecake as it bakes in the water bath. Take two large sheets of foil and fold the horizontal edges together to make one large sheet. Crunch the seam together to make a ‘seal’. Do the same with the next two sheets.
  2. Place the two extra-large sheets of foil on top of each other, with one seam horizontal and one vertical. This will prevent any water from leaking into the cake! Place the springform pan into the middle of the foil. Scrunch & fold around the pan. Keep the top of the foil from touching the top lip of the pan.
  3. Nest the springform pan into the larger baking vessel. Make sure there is room around the springform pan for the water bath.
  4. Pour 1/2 of the vanilla cheesecake batter into the pan. Next, dollop 1/2 of the chocolate cheesecake base around the pan. Swirl lightly with a chopstick or skewer. Layer the last of the vanilla cheesecake base on top and dollop the remaining chocolate cheesecake batter around the pan. Repeat the swirls.
  5. Carefully add the boiling water to the outer vessel, being sure not to splash the cheesecake.
  6. Using a pair of oven mitts, gently place the cheesecake on the middle rack of the oven . Bake for 1 hour and 15 minutes. The center should be just set when done.
  7. After baking, place the cheesecake on a baking rack to cool completely. Chill covered in plastic wrap for at least 6 hours, or even better overnight before serving. This helps the cheesecake set and the flavors to meld.

For the Brandied Cherry Sauce

  1. Place the cherries, sugar, water, orange juice, and a pinch of salt into a medium sized pot. Set over medium-high heat and let come to a boil. Once at a boil, lower the temperature slightly and continue cooking at a low boil for 15-20 minutes.
  2. Remove 3 tablespoons of the cooking liquid and place into a small bowl with the potato starch. Fork whisk to combine. Add the starch and juice mixture back to the pot and allow to boil until thickened.
  3. Remove the sauce from the heat. Add the brandy and stir well. The residual heat from boiling will burn off any alcohol, but keep the flavor.
  4. Let cool to room temperature and chill for at least 1 hour in a covered container.

To Serve

  1. Gently unwrap and release the springform pan around the cheesecake. I find it helpful to run a warmed paring knife (dip the knife in boiling water) around the edge of the cheesecake before unsnapping the springform pan.
  2. Place the cheesecake (carefully!) onto a serving plate or cake stand. The parchment paper liner should make this a little easier..
  3. Garnish with piped whipped cream, blackberries, and edible flowers. Dot the cheesecake with some of the brandied cherries as well. Serve with the remaining brandied cherry sauce on the side.

Notes: This cheesecake is best served after chilling for at least 6 hours. I prefer to make it the night before and garnish right before serving. Piping the whipped cream with a large star tip adds a special flair! Edible flowers such as violets, pansies, and roses are a wonderful touch. Be sure that they are bought from a reliable source and are marked “edible or food safe.” Flowers from the local florist or grocery store are not considered edible due to pesticides and preservatives. If fresh edible flowers aren’t available, dried edible flowers are a great option too! Dried rosebuds, butterfly pea blossoms, or pansies are a great addition.
Cutting a cheesecake can be nerve-wracking! I like to use a long piece of unflavored dental floss to cleanly cut each slice! Simply span the cheesecake and press the floss down through the cake. Pull through and repeat for 10-12 slices.