HOMEMADE CHERRY CHEESECAKE TOPPING RECIPES
BEST CHERRY-TOPPED CHEESECAKE RECIPE - HOW TO MAKE CHERRY ...
Steps:
- For the crust: Preheat the oven to 350 °. Pulse the cookies and sugar in a food processor until the mixture is very finely ground. Add the melted butter and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake until set and dry, about 15 minutes. Let cool while you make the filling. For the filling: Beat the cream cheese, sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs, one at a time, beating after each addition. Add the sour cream and beat again. Pour the filling into the crust, smooth the top and bake until the center just barely jiggles, about 25 minutes. Turn off the oven and let the pan sit in the oven for 15 minutes with the door ajar. Remove and let cool completely. For the topping: Combine the cherries, sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring frequently, until the cherries are tender, about 5 minutes. In a small bowl, combine the cornstarch, lemon juice and 1 tablespoon water until smooth. Add to the cherries, return to a boil and cook, stirring, until thickened, about 1 more minute. Transfer to a bowl and let cool to room temperature, about 30 minutes. Mound the cherries in the center of the cheesecake. Refrigerate until set, at least 2 hours or overnight.
EASY CHERRY CHEESECAKE RECIPE - FOOD.COM
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, FatContent 28.1, SaturatedFatContent 12.9, CholesterolContent 109, SodiumContent 384.2, CarbohydrateContent 55.3, FiberContent 0.9, SugarContent 25.9, ProteinContent 6.5
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- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
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