“Sweet as Pie (Make That Cake)” Cherry Cheesecake
AuthorJackie DeKnockCategoryGames, GOURMET L-O-V-EThe most delicious twist to an old recipe! Follow these easy instructions for an awesomely delectable dessert. It seems like everyone claims to have the most awesome cheesecake recipe ever. This is one of them and this cheesy cake serves 10…freeze what you and your love interest don’t eat!
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Preheat oven to 350 F (180 C). If you don't have pre-ground graham cracker crumbs, simply grind graham crackers in a food processor or crush until very fine with a rolling pin. In a mixing bowl, combine the 4 ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch cake pan with butter (or if you have a fancy springform pan of course use that)!
Pour the crumbs into the cake pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake 7-10 minutes 7 Minutes until lightly baked.
Mash the cream cheese with a fork until soft, then using an electric mixer, beat the cream cheese on low speed for 1 minute 1 Minute until smooth. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and flour and beat until creamy for 1 to 2 minutes 1 Minute.
Add sour cream, lemon zest and juice and vanilla and mix thoroughly. Pour the filling into the crust-lined cake pan and smooth the top with a spatula.
Bake in 350 degree oven for 30-35 minutes 30 Minutes. Cool in the cake pan on a baking rack. Loosen the cheesecake from the sides of the cake pan by running a knife around the inside rim. Take the cake out of the cake pan and transfer it to a cake plate.
Using a spatula spread a layer of cherry pie filling over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
And now you’re in cheesecake heaven!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
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= Spam (aka low budget)
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= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Preheat oven to 350 F (180 C). If you don't have pre-ground graham cracker crumbs, simply grind graham crackers in a food processor or crush until very fine with a rolling pin. In a mixing bowl, combine the 4 ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch cake pan with butter (or if you have a fancy springform pan of course use that)!
Pour the crumbs into the cake pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake 7-10 minutes 7 Minutes until lightly baked.
Mash the cream cheese with a fork until soft, then using an electric mixer, beat the cream cheese on low speed for 1 minute 1 Minute until smooth. Add the eggs, one at a time, and continue to beat slowly until combined. Gradually add sugar and flour and beat until creamy for 1 to 2 minutes 1 Minute.
Add sour cream, lemon zest and juice and vanilla and mix thoroughly. Pour the filling into the crust-lined cake pan and smooth the top with a spatula.
Bake in 350 degree oven for 30-35 minutes 30 Minutes. Cool in the cake pan on a baking rack. Loosen the cheesecake from the sides of the cake pan by running a knife around the inside rim. Take the cake out of the cake pan and transfer it to a cake plate.
Using a spatula spread a layer of cherry pie filling over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water.
And now you’re in cheesecake heaven!
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