Cherry Cheesecake
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This retro dessert gets an update with a homemade cherry topping. Serve it right from the fridge so the squares cut nicely.
Servings: 12
Ingredients:
| 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% |
Suggested Recipes
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2 cups (500 mL) graham wafer crumbs
1/3 cup (75 mL) butter, melted
Filling:
2 pkg (each 8 oz/250 g) cream cheese, softened
1 can (300 mL) sweetened condensed milk
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) vanilla
Topping:
1 jar (28 oz/796 mL) red sour cherries in light syrup
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) 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.
Tags:
Cakes; Cheese/Other Dairy; Fruits; Sugar/Sweets; Bake; Freeze or Refrigerate; Make-Ahead; Entertaining;
Source
Canadian Living Magazine: December 2008
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