< Previousc a k es 165You could, if you wished, make this cheesecake with a cookie-crumb crust, but I love the cakey texture of a streusel pastry. Some cheesecakes come with the fruit on top; here, we’ve tucked a sour cherry compote (page 36) between the crust and the filling. You’ll find tons of sour cherries on Salt Spring Island— if you’re lucky enough to beat the birds to them. 1 quantity Streusel Pastry dough (page 22)3 cups cream cheese, room temperature1¼ cups sugar2 Tbsp finely grated lemon zest1 tsp freshly grated ginger3 eggs2 egg yolks1 cup sour cream1 quantity Fruit Compote (page 36), made with sour cherries, cooled Put the dough into a ı0-inch springform pan or a round baking pan with a removable bottom. Press the dough evenly three-quarters of the way up the sides of the pan, and evenly into bottom of the pan. Refrigerate until chilled.Preheat the oven to 350°f.In the bowl of a stand mixer fitted with a paddle attach-ment, blend cream cheese until smooth. Beat in sugar, lemon zest and ginger. Beat in eggs and egg yolks, one at a time, until well combined. Stir in sour cream.Remove crust from fridge, pour in cherry compote and spread evenly. Pour cheesecake filling over the cherries. Bake on the bottom rack for 30 minutes. Turn oven temperature down to 275°f. Move the pan to the centre rack and bake for ı½ hours, or until cheesecake is set. The centre should be firm to the touch. Turn off oven and, with door slightly ajar, leave cake to cool for 2 hours. Remove cake from oven, cool completely and refrigerate until ready to serve. Remove the pan from around the cake. Using a palette knife, carefully loosen bottom and slide onto a serving plate. cheesec ake wiTh soUr cherry coMpoTem a k e s 1 ( 10 - i n c h ) c h e e s e c a k eWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >