Concord Grape Cheesecake

October 01, 2011

Instructions

Concord Grape Topping

Recipe by Pam Miller, owner of Your Little Cheesecakery in Hartville, Ohio

1½ cups Concord grape juice concentrate
¼ cup white sugar
2 tablespoons cornstarch
3 tablespoons water

Combine the grape juice and sugar in a small saucepan and bring to a boil over medium-high heat. In a small bowl combine the water and cornstarch; stir until smooth. When the sugar is dissolved and the juice is boiling, stir in the cornstarch mixture with a whisk. Continue to whisk until the sauce is thickened and smooth. Use as a topping on your favorite cheesecake or ice cream recipe.

Cheesecake

For the crust:

5 tablespoons butter, melted
1 cup graham cracker crumbs
½ cup roasted almonds, crushed
2 tablespoons sugar

Mix together all ingredients and line a 10-inch spring-form pan.

For the cake:

3 8-ounce packages cream cheese, room temperature
1½ cups sugar
4 eggs
2 teaspoons vanilla

Preheat oven to 350°. In a mixing bowl, beat cream cheese slowly with a mixer, then add remaining ingredients. Thoroughly mix and pour into pan. Smooth top and bake for an hour. Remove and let rest for 15 minutes. Increase oven to 400°.

For the topping:

2 cups sour cream
¼ cup sugar
1 teaspoon vanilla

Combine in a mixing bowl and blend until mixed thoroughly. Pour over cheesecake and bake for 10 minutes. Cool for 30 minutes. Cut around the edge of the spring-form pan and remove cheesecake. Serve with Concord grape topping or other local, seasonal fruit.

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