Fresh Cherry Cheesecake Recipes
CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
FRESH CHERRY CHEESECAKE
Make and share this Fresh Cherry Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
- Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
- Mix in sweetened condensed milk.
- Add eggs, one at a time, beating after each addition.
- Add lemon juice, vanilla and almond extract.
- Fold in cherries.
- Pour batter over frozen crust.
- Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool for 2 hours.
- Cover and refrigerate for 6 hours before decorating and serving.
- Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
- With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
- Add almond extract and stir to incorporate.
- Ice top of cake or pipe rosettes around top of cake, if desired.
- Top with cherries.
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- Prepare the topping by combining the cherries, lemon juice, sugar, cornstarch and water in a large saucepan. Bring to a boil over medium-high heat. Boil for about 2 minutes. Remove from the heat and cool to room temperature before refrigerating.
- In the bowl of a food processor, combine the graham crackers and cinnamon and pulse into fine crumbs. Pour into a medium bowl and add the melted butter. Mix to combine then add the mixture to the bottom of your springform pan. Press the crumbs down using your fingers, covering the bottom evenly. Set the pan down over a large sheet of heavy duty aluminum foil and bring up the sides around the pan. Refrigerate while you prepare the filling.
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- Add the halved, pitted cherries to a saucepan, stir in the water, sugar, lemon juice, and cornstarch. Bring the mixture just to a boil over medium heat, as soon as you see the first bubbles form and start to pop, reduce the heat to a low simmer and cook for 10 minutes, stirring frequently. Using the back of the spoon to break up the cherries as it cooks.
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