Sunday, May 4, 2008

Lemony Cherry Cheesecake

I know, I Know, the whipping cream job is....ugly!


Crust:


1 1/2 c. graham cracker crumbs


1/4 c. (1/2 stick) butter, melted


1/4 c. granulated sugar





Filling:


2 Packages ( 8 oz. each) cream cheese, softened


1 c. granulated sugar


4 eggs


1/2 c. sour cream


2 Tbls. lemon juice

2 tsp. lemon zest

1 can Cherry Pie Filling

Whipped Cream (Optional)

Lemon Slices (Optional)

Preheat oven to 325 degrees. Spray bottom of springform lightly with pam. In med. (or kitchen aid) stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.
Reduce heat to 250 degrees. In kitchen aid, beat cream cheese until light and fluffy. Gradually beat in sugar; mix well. Add eggs, sour cream, lemon juice and zest; mix well. Pour into prepared crust. Place shallow pan of water on bottom rack of oven. Place springform on cookie sheet, if desired and bake 1 hour 15 minutes. Turn off oven, leave door closed for 1 hour. This step is necessary. I thought I had ruined my cheesecake because after it had cooked, it didn't looked cooked all the way. But after I left it in the oven for an hour, it looked like it was supposed to. Phew! Cool and refrigerate at least 4 hours.
Just before serving add cherry pie filling, whip cream and lemon slices. Enjoy!

I LOVE cheesecake. This is my favorite desert in the world!

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