3 cups sweet cherries, halved and pitted
1 cup sour cream, room temperature
1/3 cup sugar
1 2/3 cups vanilla wafer or shortbread cookies, finely ground
1/3 cup sugar
½ cup Mascarpone cheese, room temperature
2 tsp. Balsamic vinegar
2 tbsp. unsalted butter, melted
½ cup cream cheese, room temperature
2 tbsp. sugar
¼ cup fresh, soft goat cheese, room temperature
1 tbsp. cornstarch
1 ¼ tsp. ground cinnamon
¼ tsp. lemon zest, finely grated
1 cup heavy cream
Vegetable oil cooking spray, for pan
½ cinnamon stick
1 tbsp. water
1 vanilla bean, split and scraped, pod reserved for another use, or ¾ teaspoon pure vanilla extract
Make the crust: Coat a 9-inch spring-form pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, 2 tablespoons sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
Make the filling: Beat sour cream, 1/3 cup sugar, the cheeses, vanilla seeds or extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate for 45 minutes before serving.
Make the topping: Bring half the cherries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until cherries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining cherries. Refrigerate until ready to use.
Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake. Serves: 10.