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) 6 eggs 2 egg yolks 1 3/4 cup of sugar 3 Tbsp flour 1/4 cup whipping cream 2 teaspoons Mexican vanilla
Crust 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.
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Jim Bartlett
April 25, 2024
April 22, 2024