Graza

Preheat the oven to 425ºF. Line a 6-inch round cake pan with parchment paper, making sure that the paper hangs over the rim of the pan. The parchment paper doesn’t need to fit the pan perfectly; it should have folds and creases.

Using a hand mixer on medium speed, cream together the cream cheese and sugar for around 3 minutes. On low speed, beat in the eggs one at a time until each egg is fully incorporated. Make sure to scrape down the sides while mixing.

Using a spatula or whisk, mix in Frizzle and heavy cream, then the flour and salt. Mix until everything is just combined.

Pour the batter into the cake pan. Firmly but carefully tap the pan on the countertop a few times to pop any air bubbles in the batter.

Bake for 30 to 35 minutes, until the top has browned. The cheesecake should still be a little jiggly! Let cool to room temperature before slicing, around 2 hours. While it’s baking or cooling, make the cherry compote.

To serve, top each slice with some of the cherry compote and Drizzle.

For the Cherry Balsamic Compote: Stem, pit, and halve the cherries. Place them in a small saucepan and add water, sugar, and balsamic vinegar.

Over medium-low heat and stirring frequently, bring to a gentle simmer. Continue to cook and stir for around 10 minutes, until the liquid has reduced and the cherries are tender (but not too soft—you don’t want them to be falling apart). Let cool, then transfer to a container. The juices will thicken as the compote cools.