Classic Cherry Cheesecake
- Crust: 1 1/4 cup graham or shortbread cookie crumbs
- 1/4 cup white sugar
- pinch cinnamon
- 1/4 cup unsalted butter - melted
- 2 1/2 pounds cream cheese, softened
- 1 can condensed milk
- 2/3 cup sugar
- 1/4 cup all-purpose flour
- 4 eggs
- 1 extra yolk
- 2 drops almond extract
- 2 teaspoons pure vanilla
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon pure vanilla
- 1 19 ounce can cherry pie filling
- 1 tablespoon cherry liqueur or kirsch, optional
- 1/8 teaspoon almond extract
Preheat to 425 Degrees F.
Mix crust ingredients and pat into a 9 or 10 inch spring-form pan.
Cream the cheese in an electric mixer on lowest speed until smooth. Blend in condensed milk, then add sugar, flour. Add eggs and yolk and continue blending until smooth and liquid. Stir in almond and vanilla.
Place springform pan on a parchment paper lined baking sheet.
Pour batter into pan. Bake for 15 minutes at 425 F. Lower heat to 225 F. and bake another 50 minutes.
Mix Sour Cream Topping ingredients together. Increase oven temperature to 350 F. and spread topping on baked cake. Bake for an additional 8 minutes to set topping. Turn oven off. Open oven door and let cake cool 1 hour in oven before chilling.
Cover cake with plastic wrap and refrigerate overnight. Top with cherry topping.
Serves 12 to 14.
Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman
A crimson crown of sweet cherries on top creates a riveting finish. Who says 'no' to cheesecake?