*Please note this giveaway has ended.
Valentine’s Day is the time for an indulgence in something sweet. And what better way then with a rich, creamy cheesecake? This cheesecake really has enough flavor that you don’t need to dress it up with a sauce. However, I couldn’t post Eli’s recipe so I had to add something! Plus, this sauce is a great way to use frozen fruit this time of year. And it’s delicious on ice cream too!
I’m not usually a big cheesecake person, but I do enjoy a bite here and there if someone else orders it. 🙂 The Husband is a big fan, so he was very excited to try this out since I don’t usually make cheesecake. It was nice and creamy, but the almonds in the honey topping gave every bite a nice crunch.
One of the great things about Eli’s is that they partner with a local high school in Chicago, the Chicago High School for Agricultural Sciences, to get their honey. Check out the video here for details! As an added bonus, Eli’s is giving away one Wildflower Honey Cheesecake to a lucky reader. Just enter below and you could have your own cheesecake to enjoy this Valentine’s Day!
Sour Cherry Sauce, adapted from about.com
- 1 lb frozen, pitted sour cherries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tbsp. cornstarch
- 1 tbsp. fresh lemon juice
Bring cherries, sugar and water to a boil in a medium saucepan over medium-high heat, stirring often.
Stir 1 tbsp. lemon juice and cornstarch together in a small bowl until smooth. Whisk into the boiling cherry mixture.
Return to a boil, stirring constantly. You don’t want to scorch the bottom. Cook until the liquid has thickened, which should take about 1 more minute. Remove from the heat.
Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.
*Please note this giveaway has ended.
Click the link below to enter!
a Rafflecopter giveaway
*I received a complimentary Wildflower Honey Cheesecake to review. I did not receive any compensation for this post. Opinions expressed here are my own.
