History of the StationOur FoodConcerts & TheatreSpecial EventsCritics & AwardsMeet Our Owner & StaffChef's CornerContact UsCork And Bottle Find us on Facebook

Volume 2

Welcome to the Chef's corner. This little portion of our website allows me the opportunity to directly communicate with all of you. Due to the recent climatic tragedies that have affected our fresh produce industry and distribution from the West Coast, lettuce, citrus and fruit prices have been on the rise while the quality and quantity have been on the decline. Still, our customers at Baldwin 's expect the same high quality product that we have been delivering for the past thirteen years. When a situation like this presents itself, we find every possible way to overlook the problems that face us and satisfy our patrons' needs. The following recipe is a great example of the way in which we achieve that goal.

In any restaurant, products are purchased and used for many different applications. On any restaurant bar top, you will find Maraschino cherries. At Baldwin 's, Maraschino cherries aren't just for the bar anymore. One of our regular customers had requested a sweet, fruit filled cheesecake. I had decided not to raise the price and sacrifice the product quality by utilizing current West Coast produce. As we were in the kitchen discussing how to solve this problem, one of my dessert line chefs came up with the idea of using the Maraschino cherries we already had on hand. Desperate times call for desperate measures folks - Voila! Our customers liked it so much; we have now included it in our revolving line-up of specialty flavored cheesecakes. And now it can be on your table at home.

Maraschino Cherry Cheesecake


2 lb. Cream Cheese, Soft

1 2/3 C Granulated Sugar

1/4 C Cornstarch

1 T Vanilla

2 Eggs, Large

3/4 C Heavy Cream

1 C Maraschino Cherries, Chopped


1 C Almonds, Crushed

2 C Graham Crackers, Crushed

1 C Butter, Melted


Pre-heat oven to 350 ° F

Grease a 10" spring form pan and set aside

Make crust by mixing almonds and graham crackers

with melted butter. Add crust to pan and refrigerate

for 30 minutes.

In a mixer fitted with a paddle attachment, whip cream

cheese and sugar until well combined.

Add eggs one at a time and mix until well incorporated.

Add cornstarch, vanilla and cherries, mix to combine.

Slowly add heavy cream and mix until well combined.

Pour batter over crust mixture and bake in a water bath

for approximately 1 hour, or until a toothpick inserted

into the center of the cake is removed clean.

Let cake cool on counter top for 1 hour before refrigeration.

Refrigerate for at least 2 hours before serving.

I hope you get as much enjoyment out of this cheesecake as our regular customers have. Please return to the site and check out my Chef's Corner for some more of my ideas for your family and friends.

Darrick Granai
Executive Chef
Baldwin 's Station