OK, pretend this isn't a health and fitness blog. Just for once. (Plus it's Friday and the foodies come out on the weekends.) I found this recipe for a New York Cherry Cheesecake, while cleaning out my glove compartment. Of all places. Here 'tis:
Prep: 15 minutes plus refrigerating. Bake: 1 hour, 5 minutes
1 c. Honey Maid graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. per) Philadelphia cream cheese, softened
1 c. sugar
3 Tbsp flour
1 Tbsp. vanilla
1 c. Breakstone or Knudsen Sour Cream
4 eggs
Garnish: 1 can (20 oz.) pie filling
Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake at 325 degrees for 10 minutes. Beat cream cheese, 1 c. sugar, flour and vanilla with electric mixer until well-blended. Add sour cream. Mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake at 325 degrees for 1 hour, 5 minutes or until center is almost set. Loosen cake from rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Spread cheery pie filling over cheesecake and garnish with chocolate curls (optional) just before serving.
Makes 16 servings.
2 comments:
Hmmmm Cherry Cheesecake? Then why show a picture of a STRAWBERRY Cheesecake?????? Do tell?
Gee, good question. Ignore the strawberries and put cherries on it.
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