Cooking Corner: Cherry Cheesecake

by Brittany Cline (’16)

This week, I will be trying a recipe from http://www.tasteofhome.com/recipes/creamy-cherry-cheesecake for cherry cheesecake!

Crust:

  • 1 and ½ cups of graham cracker crumbs
  • ¼ cup of sugar
  • 6 tablespoons of butter (melted)

Filling:

  • 2 packages (8 ounces each) of cream cheese, softened
  • 2 eggs, lightly beaten
  • ½ cup of sugar
  • 1 teaspoon of vanilla extract

Sour Cream Topping:

  • 1 cup (8 ounces) of sour cream
  • ¼ cup of sugar
  • 1 teaspoon of vanilla extract

Cherry Topping:

  • ½ cup of sugar
  • 2 tablespoons of cornstarch
  • 1 can (14- ½ ounces) pitted tart cherries
  • 1 teaspoon of lemon juice
  • Few drops of red food coloring

Procedure:

  1. In a small bowl, combine crust ingredients
  2. Press onto the bottom and a third of the way up the sides of a 9 inch spring-form pan; set aside
  3. For filling, in a small bowl, beat cream cheese until smooth
  4. Add the eggs, sugar and vanilla (beat until smooth)
  5. Pour into prepared crust and bake at 375 degrees for 20 minutes
  6. Remove from oven and let cool for 15 minutes
  7. Increase the temperature to 450 degrees
  8. Meanwhile, combine sour cream topping ingredients and spread over filling
  9. Bake for 10 minutes. Once taken out, cool at room temperature
  10. Cover and chill for 12 hours
  11. For the cherry topping, drain the cherries, reserving the juice
  12. Set the cherries aside
  13. In a large saucepan, combine sugar, cornstarch and cherry juice until smooth
  14. Bring to a boil
  15. Cook and stir for 1-2 minutes or until thickened
  16. Remove from heat
  17. Stir in lemon juice, food coloring, and reserved cherries
  18. Cool for 5 minutes
  19. Spread over cheesecake and chill for several hours