Cherry Cheesecake

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Cherry Cheesecake

Tips for making cheesecake

Crust

1-1/2 cups graham cracker crumbs

1/4 cup sugar

6 tablespoons butter or margarine, melted

Filling

2 packages (8 ounces each) cream cheese, softened

2 eggs, lightly beaten

1/2 cup sugar

1 teaspoon vanilla extract

Sour Cream Topping

1 cup (8 ounces) sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Cherry Topping

1/2 cup sugar

2 tablespoons cornstarch

1 can (14-1/2 ounces) pitted tart cherries

1 teaspoon lemon juice

Few drops red food coloring


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 mixing 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. Yield: 10 servings.

Source: Country Woman Magazine

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