Cherry Cheesecake
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Cherry Cheesecake
Photography by Matthew Kimura
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 459 |
| pro | 8 g |
| total fat | 26 g |
| sat. fat | 16 g |
| carb | 51 g |
| fibre | 1 g |
| chol | 77 mg |
| sodium | 317 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 16 |
| vit A | 30 |
| vit C | 3 |
| folate | 12 |
This retro dessert gets an update with a homemade cherry topping. Serve it right from the fridge so the squares cut nicely.
Ingredients
- 2 cups graham wafer crumbs
- 1/3 cup butter, melted
- Filling:
- 2 pkg (each 8 oz/250 g) cream cheese, softened
- 1 can (300 mL) sweetened condensed milk
- 1/4 cup whipping cream
- 1/2 tsp vanilla
- Topping:
- 1 jar (28 oz/796 mL) red sour cherries, in light syrup
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp finely grated orange rind
Preparation
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.
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.
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Bake; Refrigerate/Chill; Cream cheese; Cherries;
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