Cheamy cherry cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs -- 21 |
| Squares | ||
| ¼ | cup | Sugar |
| 2 | packs | Cream cheese -- softened 8 |
| Oz | ||
| 2 | eaches | Eggs |
| 1 | cup | Sour cream -- 8 oz |
| ¼ | cup | Sugar |
| ½ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | can | Tart cherries -- 16 oz |
| Drained | ||
| 6 | tablespoons | Butter or margarine -- |
| Melted | ||
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Vanilla extract |
| And reserved red | ||
| 1 | teaspoon | Lemon juice |
| 1 | dash | Red food coloring |
Directions
CRUST
FILLING
SOUR CREAM TOPPING
CHERRY TOPPING
Combine all crust ingredients. Press onto the bottom and one-third the way up the sides of a 9 in. springform pan. Set aside. For filling, beat cream cheese until smooth. Add eggs, sugar and vanilla; beat until smooth. Pour into prepared crust. Bake at 475 deg. for 20 min. Remove from oven; cool 15 min. Meanwhile combine all sour cream topping ingredients. Spread over filling. Bake at 400 deg. for 10 min. Cool to room temperature; cover and chill 10 to 12 hours. For cherry topping, combine sugar and cornstarch in a saucepan; blend in the cherry juice. Heat, stirring constantly, until thickened. Remove from heat; stir in lemon juice, food coloring and cherries. Cool 5 min. Spread on top of cheesecake; chill 2 hours. Yield: 10 servings.
Recipe By : Country Woman