Black Cherry Spiritual Meaning and Magic
The mysterious energy and deep purple beauty of Black Cherry are mesmerizing and hint at its latent magical potential. Black cherries are the yang to red cherry’s yin, as Black Cherries vibrate with psychic and divinatory power. Symbolically, the tree and its fruit and flowers represent duality and balance.
How Black Cherry Spiritual Meaning is Connected to Longevity and Immortality
Black Cherries have a connection to longevity and immortality. For example, the tree sometimes lives long, over 200 years, and decays very slowly. They represent the Sun’s energy and love sunlight; however, they are very vulnerable to storms and shade.
Black Cherries are Associated with Prosperity and Abundance
Black Cherry spiritual meaning also contains the energies of abundance and prosperity. A black cherry tree’s odds of reaching full maturation are uncommon. Moreover, if trees with higher canopies surround them, they cannot flourish. So to hold Black Cherry in your hand is to grasp the power of a fruit that found success and made its way to you.
Interesting Facts About Black Cherry
When Black Cherries are in the right environment, they grow in abundance. So much so that as birds propagate black cherry sides in other areas, they can drastically affect the area’s biodiversity.
Why Black Cherry Trees Poison Livestock
Black Cherry trees rely on wildlife to transport their seeds. However, livestock poison themselves frequently by eating the falling leaves and bark. Poisoning by Black Cherry leaves and bark is such a problem that it has become a leading cause of death among livestock.
Black Cherry Bark and Leaves are Poisonous
While Black Cherries are edible, the bark and leaves can be poisonous, as they contain compounds that convert into cyanide. If you scratch a young black cherry tree, you will notice it smells like almonds, as does cyanide.
Classic Cherry Cheesecake
- 9 inch Springform Pan
- 8 oz crushed graham crackers
- 4 oz unsalted butter, melted
- 4 oz granulater sugar
- 48 oz cream cheese softened to room temperature
- 13 oz granulated sugar
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 3 oz heavy cream at room temperature
- 3 oz sour cream at room temperature
- 6 large eggs at room temperature
- 32 oz fresh cherries pits, removed can substitute with black cherries
- 8 oz granulated sugar
- 8 ounces water
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 5 tbsp clear jel or 3 tbsp cornstarch
- 2 oz cool water
- 1/4 tsp salt
- Preheat oven to 350°
- Move one oven rack to the bottomost spot of your over, then place the other oven rack in the middle of the oven.
Graham Cracker Crust
- Combine crush graham crackers, sugar and melted butter in a mixing bowl.
- (Optional) Cut a piece of parchment paper in a circle the same size as the bottom of your springform pan. This will help prevent the cheesecake from sticking.
- Pour graham cracker mixture evenly on top of the parchment paper in the springform pan. Compress the crust by pressing it down with the bottom of a flat measuring cup.
- Bake the crust for 5 minutes at 350°, then set it aside and let it cool.
- Place a sheet pan on the bottom rack in your oven, then fill it 3/4 of the way with water. Reminder: Your cheesecake will bake above it on the middle rack.
- Beat the cream cheese in a mixing bowl on a low setting until its extra smooth and no lumps remain.
- Delicately sprinkle granulated sugar into the cream cheese while mixing it with the mixer on low setting. Smoothly blending the cream cheese and sugar together will help ensure that your cheesecake is extra creamy.
- Continue to mix on low as you incorporate the heavy cream and sour cream.
- While mixing on low speed, proceed to add your eggs one at a time. Be sure not to add the next egg until the previous egg is fully incorporated. Add salt and vanilla extract as well.
- Once the eggs have been fully incorporated into the cheesecake mixture, stop mixing. Overmixing can introduce excess air into the mixture, which can lead to cracking.
- Pour cheesecake mixture onto the cooled graham cracker crust.
- Bake cheesecake at 335° for 60 minutes, making sure not to open the door while it bakes to prevent cracking. Afterwards, open the over door slightly, allowing the cheesecake to cool within for another 60 minutes.
- Remove the cheesecake and allow it to cool in the refrigerator for at least 6 hours (overnight for optimal results).
- Combine cherries, water, sugar and salt in a large saucepan and simmer at a medium heat, stirring occasionally.
- Make a slurry by combining Clear Jel, 2 oz water, lemon zest and lemon juice.
- Add Clear Jel slurry to the simmering cherries and stir consistently for 1 minute until it thickens.
- Let the cherry topping cool before decorating your cooled cheesecake. You can also add whipped cream and other toppings as you so desire. Enjoy!
How to Ensure Your Cheesecake Doesn’t Crack
- Use a mixer on a low setting to avoid too much air being introduced into the batter.
- If your oven is too hot, your cheesecake will inflate too much, which will cause it to shrink too much once it’s cooled, causing cracks. To avoid this, ensure your oven is set at the proper temperature, and bake your cheesecake as far away from the top heating element as possible.
- Cooling the cheesecake slowly helps to avoid dramatic temperature changes which can cause the cheesecake to crack.
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