Shut. The. Front. Door.
I am about to change your life. Sure, Cheery Cherry Cheesecake is a cheek-full but you need to understand the richness and decadence this concoction will bring to your life. And your mouth. But mostly your life. It's that good. Change your life good. And since your life is changing...
It's probably about time I made my life a little clearer. If you're friends with me personally I'm sure you've noticed some social media or personal hints that my time in New York is coming to an end. Truth is it's coming to an end in three short days. I kind of can't believe how quickly it snuck up on me and to be honest, this blog post has been sitting in my drafts for a few weeks because I wasn't quite sure how to write about it. But what more fitting way to say goodbye to New York than a tribute to it's most famous dessert? Cheesecaaaaaake!
Five short years ago, I packed up three suitcases after college and moved my adventurous (or slightly naive) patootie to New York City. Without a job, apartment, or real plan, things kind of just came together. Sure, it wasn't always easy but I've made some memories to last a lifetime. I mean, who wouldn't want to spend their early twenties experiencing life in this iconic city?! I went from living in a mouse infested apartment my first year to living with a high-school friend turned best friend in a dream neighborhood for the past four. I have seen more of the East Coast than ever before, had many a failed date, eaten at some of the most renowned restaurants, learned to run (and then how to avoid running), traveled abroad THREE times, made incredible life-long friends, I've fallen in and out of love, discovered a new career, cried on the subway, started a blog, eaten pizza at 3 am, and so so much more. I could bore you with hours of my New York stories but we'll save some of those memories for a later day.
More to the point, the reason I am leaving New York after five tumultuous and memorable years comes down to stability. As much as I would've loved to stay a freelance stylist, I just couldn't quite swing a stable life on the schedule and finances it was providing. I had to reevaluate. After a lot of debate and soul-searching I made the tough decision to move back home to California. I am so incredibly grateful to have a wonderful family and beautiful home to fall back on. And let's be honest, California is a pretty great place to get to go back to. Seriously though, thanks Mom and Dad. I don't know where I'd be without you. Probably eating cheesecake ice cream on the street and crying.
In the midst of all this change, and California job-searching, I decided to whip up this cool concoction to escape for a moment or two. What better way to escape than ice cream? Especially in the New York summer heat. It's super rich, fruity, creamy, and most of all, reminiscent of that iconic NY slice. While I am off and away to the West Coast to start an office management gig, you can bet that I'll still be posting away on the regular! I'll even have access to my parents' beautiful California kitchen so who knows what adventure, or tasty recipe is next!
Au revoir for now! XOXO
Cheery Cheesecake Ice Cream
1 8-oz package cream cheese, at room temperature
1 cup whole milk
1 cup heavy whipping cream
1 cup granulated sugar,
1 tsp molasses
1/4 tsp salt
Cherry Compote: 1 bag frozen trader joe's dark, pitted cherries
1/2 cup granulated sugar
2 teaspoons cornstarch
1/4 cup water
pinch of salt
Combine the milk, cream, sugar, salt, and bourbon (if using) in a pot over low heat. Stir until sugar is dissolved and light bubbles form along the edge of the pan. Turn off heat and let cool for a few minutes.
In a stand mixer beat cream cheese on medium speed until light and fluffy. Add in sweetened cream mixture. Blend until smooth. If there are still spots of cream cheese, don't worry! It will still taste delicious.
Remove bowl from stand, cover, and refrigerate for an hour or two until chilled. While base is chilling create your cherry compote on the stovetop.
In a small skillet combine cherries, water, sugar, and salt over a low heat. Mix cornstarch and one tablespoon of water in a small cup until smooth and add into the simmering cherries. This will cause the mixture to thicken to a more gelatinous texture. Like pie filling! So good. Once you've received your desired texture, remove from heat and set aside to cool.
Once ice cream base is chilled, transfer to the bowl of your ice cream maker and churn for approximately thirty minutes or a smooth, icy consistency is reached. Quickly move the ice cream into an ice cream container (or loaf pan) and stir in spoonfuls of cherry compote. Cover and freeze immediately. Enjoy after four or more hours of freezing!