Grape Juice Box Cheesecake

One of the most delightful and popular items offered at Hadley Go Lucky this past year has been my Grape Juice Box Cheesecake, a thick, indulgent cheesecake with a deep grape flavor, topped with delicate sugared champagne grapes and edible flowers.  It’s an unexpected punch of sweet flavor inspired by grape Juicy Juice, one of my favorite juice boxes to drink during my school lunches as a kid.  Who else drank juice boxes every day with their packed grade school lunchBack-to-school season has always been a favorite of mine.  It’s a time for sweet beginnings; new school supplies, new classes, and new friends.  In honor of the back-to-school season, I’d like to share this recipe with you!  It’s sure to please the children in your life, as well as your inner child.  Explore new flavors in the kitchen with your favorite little ones, or rekindle your own sense of childlike wonder as you create the perfect decadent dessert for yourself and a loved one.

Hadley Go Lucky will be offering a 15% discount on all treats for the month of September to Dessert Goals readers to celebrate the back-to-school season.  Use the code OMGDESSERT15 at checkout.  This school year will have unique challenges, but there are still opportunities to channel the fresh energy that the back-to-school season affords.  Spread the word, bake a cheesecake, make time for sweet moments, and savor your new beginnings!

Ingredients:

Makes one 9-inch cheesecake

For the Crust

• 1 ½ cups graham cracker crumbs (about 10 graham cracker sheets)

• 5 tbsp unsalted butter, melted

• ⅓ cup granulated sugar

For the Filling

• 20 oz cream cheese (2 ½ 8-oz bars)

• ¾ cup granulated sugar

• ¼ tsp salt

• 1 tsp vanilla extract 

• 2 tsp grape flavoring, or to taste

• ⅔ cup sour cream, at room temperature

• 2 large eggs, at room temperature

• 3 drops purple gel food coloring, if desired

For the Sugared Grape Garnish

• Champagne grapes

• 1 cup granulated sugar

• ½ cup water

• Edible flowers, such as those from Farm.One

For the Crust:

1. Preheat the oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add sugar and salt and pulse just to combine. Add melted butter and pulse until mixture is combined.

2. Transfer mixture to springform pan and press crumbs firmly onto the bottom. Bake the crust until fragrant and edges just start to brown, about 12 minutes. Transfer to a wire rack and let cool.

For the Filling:

1. Preheat the oven to 325°. 

2. Pulse cream cheese, granulated sugar, and salt in a food processor, occasionally scraping down the sides of the bowl, until smooth. 

3. Add vanilla extract and grape flavoring and pulse to combine. 

4. Add sour cream and eggs and pulse until smooth. 

5. Mix in purple food coloring, if desired. Scrape into cooled crust and bake cheesecake until edges are set but center is still jiggly, around 35–40 minutes. 

6. Transfer to a wire rack and let cool. Then, chill until firm, at least 2 hours.

For the Sugared Grapes:

1. Heat ½ cup sugar and ½ cup water over medium heat until dissolved.

2. Coat champagne grapes in sugar/water mixture.

3. Roll the grapes in your additional sugar, until coated evenly.

4. Let cool before adding sugared grape garnish to your cheesecake.

5. Enjoy!

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For more from Hadley, checkout her site and social:

https://blog.hadleygolucky.com

@hadleygolucky