Wednesday, December 20, 2006

Christmas post 3: Cherry Cheesecake

This deliciously sinful dessert made its debut the past thanksgiving when my mom who rarely tries ANYTHING that her mother and her mothers mother didnt make, decided to break the shackles of tradition. Her poor cheesecake had survived so many mishaps during the course of its creation from the loss of the original recipe to being overcooked the first time around to being almost burnt when absentmindedly the oven was reheated for an hour! Not only was it a wonder that the soul-less beauty made to the afternoons spread, it was a miracle that it tasted as good as it did. Overcooking actually caramelized the sugar in the crust and gave it a yummy almost creme brulee flavor. Even health nut hubby couldnt resist throes of temptation!
Heres moms hit cheesecake recipe (minus the oven overtime :) ):

You will need:

For crust

1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter (melted)

Mix crumbs and sugar and then add in butter. Line mixture, pressing hard, on bottom and sides of a springform cake dish or (since I didnt have one, be warned of irregular slicing) just a regular cake pan. I used a 9X9 inch pan. Preheat oven to 350 F.

For filling

3 (8 oz) pkgs Philadelphia cream cheese
3 eggs
1 cup Breakstones or Knudson's sour cream(I used low fat)
1 cup sugar
2 tsp vanilla extract

Beat cream cheese, sugar and vanilla together until creamy. Add eggs, beating each one individually till completely incorporated. Add sour cream, beat till smooth.

For cheesecake

1 can cherry pie filling

Pour cheesecake filling into the prepared cake dish. Place in preheated oven. Cook for 1 hour or till a knife that passes through the middle of the cake comes out clean. Leave in oven with door ajar for about an hour. Cool completely and refrigerate for a few hours befor pouring the cherry topping and serving.

1 comment:

Tom Bailey said...

This looks like it would taste great.