Cherry Cheesecake

Cherry Cheesecake 150 Image by: Cherry Cheesecake 150 Author: Canadian Living

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

Ingredients

  • 2 cups graham wafer crumbs
  • 1/3 cup butter melted
Filling:
  • 2 pkg (each 8 oz/250 g) cream cheese softened
  • 1 can sweetened condensed milk
  • 1/4 cup whipping cream
  • 1/2 teaspoon vanilla
Topping:
  • 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

Method

In 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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 30.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cherry Cheesecake

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