Cherry Cheesecake 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




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


  • Iron 16.0
  • Folate 12.0
  • Calcium 13.0
  • Vitamin A 30.0
  • Vitamin C 3.0
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Baking & Desserts

Cherry Cheesecake