This retro dessert gets an update with a homemade cherry topping. Serve it right from the fridge so the squares cut nicely.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2008
- 2 cups graham wafer crumbs
- 1/3 cup butter melted
- 2 pkg (each 8 oz/250 g) cream cheese softened
- 1 can sweetened condensed milk
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla
- 1 jar (28 oz/796 ml) red sour cherry in light syrup
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon finely grated orange rind
MethodIn bowl, stir crumbs with butter until moistened; press into greased 13- x 9-inch (3 L) glass baking dish. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.
Filling: In large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over base, smoothing top. Cover and refrigerate until firm, about 4 hours.
Topping: Drain cherries, reserving juice in saucepan; add sugar and bring to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into juice and cook, stirring, until thickened, about 1 minute. Remove from heat. Stir in cherries and orange rind; let cool. (Make-ahead: Cover and refrigerate cheesecake and topping separately for up to 2 days.)
Cut cheesecake into serving sizes; serve with topping.
Nutritional facts Per serving: about
- Sodium 317 mg
- Protein 8 g
- Calories 459.0
- Total fat 26 g
- Cholesterol 77 mg
- Saturated fat 16 g
- Total carbohydrate 51 g
- Iron 16.0
- Folate 12.0
- Calcium 13.0
- Vitamin A 30.0
- Vitamin C 3.0