BAKED CHERRY CHEESECAKE RECIPES
BAKED CHEESECAKE RECIPES - BBC GOOD FOOD
Impress dinner guests with these baked cheesecake centrepieces. Try all kinds of flavour twists, from cherry and blueberry to double chocolate.
Provided by Good Food team
Number Of Ingredients 1
CHERRY CHEESECAKE RECIPE | ALLRECIPES
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Holiday Cakes
Total Time 5 hours 30 minutes
Prep Time 30 minutes
Yield 1 - 9 inch cheesecake
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, CarbohydrateContent 44.2 g, CholesterolContent 31.6 mg, FatContent 13.7 g, FiberContent 0.6 g, ProteinContent 4.9 g, SaturatedFatContent 6.8 g, SodiumContent 205.7 mg, SugarContent 24.7 g
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This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
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- When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.
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CHERRY CHEESECAKE RECIPE | NIGELLA LAWSON | FOOD NETWORK
This recipe has overturned a lifetime's prejudice - which is good, but unsettling. I had always been a committed believer that the only true cheesecake was the proper, baked cheesecake, but now I'm not so sure. This improper, unbaked cheesecake, feature of many a 1970s dessert trolley, has entirely won me over. It's light, it has tang, it is rapturously good. The fact that it is speedily easy to make is more reason for general hilarity and joy. Even in the spirit of retro-accuracy, please do not be tempted to open a jar of cherry pie filling over the cake. I use some French cherry concoction that seems to be pretty universally available and has no added sugar, but anything labelled 'conserve' as opposed to 'jam' should be safe. And, if you feel like it, when cherries are in season, rather strew the top with a couple of handfuls of beautiful fruit.
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