Dress up your cheesecake with one of these!
CHERRY-VANILLA SAUCE Drain two 14.5-ounce cans tart cherries, reserving ⅓ cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, ⅔ cup sugar, ½ vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in ¼ teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.
MALTED GANACHE Heat ⅔ cup heavy cream and ½ cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes. Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.
TROPICAL FRUIT TOPPING Slice a 2-inch piece of ginger into thin rounds. Combine the ginger with ¼ cup sugar and ¾ cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in ½ teaspoon lime zest. Toss the ginger-lime syrup with ¾ cup chopped pineapple, 2 chopped kiwis and ½ chopped mango. in partnership with
