Kathryn’s Blog: Cherry Cheesecake Recipe
Written by Kathryn Vaughn on December 9, 2020
Cherry cheesecake not only tastes great it looks very ‘holiday’ being red and white. Feeds a big group, too. This recipe is not hard, but it does rule the oven for a while.
You will need:
10 in springform pan
5 (8 oz) packages of cream cheese (softened)
2 egg yolks
1 3/4 cup of sugar
3 Tbsp flour
1/4 cup whipping cream
2 teaspoons Mexican vanilla
1 1/4 cups of graham cracker crumbs
(Oreo crumbs are good too for chocolate lovers)
1/3 cup melted butter
3-4 tablespoons sugar
Preheat oven to 450 degrees. That oven needs to be hot! Place a pan of water on lowest rack in the oven (keeps the cake from cracking).
In a mixer bowl set cream cheese out to be softened (I give it at least 3 hours).
Make crust by adding all ingredients, mix thoroughly and tamping firmly down into a well-greased springform pan. Cover and set in the freezer til ready to bake.
Mix sugar into cream cheese 1/4 cup at a time.
Add 6 eggs one at a time.
Add 2 egg yolks one at a time.
Add flour, whipping cream and vanilla.
Pour batter into chilled graham cracker crumbs.
Place into that well heated oven for 10 minutes. Then turn temperature down to 250 and bake 1 hour. At no time do you open the oven! After that hour, turn the oven off and let it slowly cool for at least 5 hours. Do not open the oven… even the slightest temperature change can ruin it. Once it’s cooled, run a slim knife around the edges. Cover and refrigerate overnight. Add a can of Cherries over the top when ready to serve. Cut into cheesecake with a hot knife for clean edges.
Hear Kathryn Vaughn on Magic Sunday Mornings from 7-noon. Read more of her blogs here.