Tuesday, April 20, 2010

Cherry Swirled Cheesecake

So, a few weeks ago I had a request for a cherry cheesecake, I've never made a cherry cheesecake before mainly because my husband is not a fan of cherries; At least he doesn't like whole cherries, we can have cherry flavor just not the actual fruit. So, I found this cheesecake online and it has purreed cherry filling. Now you can use strawberry filling or any other flavor in substitute for cherry if you would like, but if you are then omit the lemon juice. The lemon juice compliments the cherry giving it a slightly tart sweet flavor. It would work well without the lemon juice.


1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 (21 oz) can cherry pie filling
1 (14 oz) can sweetened condensed milk
2 (8 oz) packages cream cheese, softened
3 eggs
1/3 cup lemon juice
1 tsp vanilla

Preheat your oven to 300 degrees.
Mix your first 3 ingredients in a small bowl then press firmly into 9 inch springform pan.
(You won't have to pre-bake the crust, but if you want that extra step bake it for 8 minutes then cool)

In your large bowl beat the cream cheese, with electric mixer, until smooth.
Slowly add the rest of the ingredients (except cherry filing)
Beat until smooth and well blended.

If you haven't already, then puree your cherry filling until smooth.
(This took me about 5 seconds on low)

Now pour half of your cream cheese mixture into your spring form pan.
Over that pour half of your cherry filling.
 (If you would like to make the top look more "marbled" then pour 3/4 of your mixture here)

Pour the rest of your cream cheese mixture on top of the cherry.
Then pour remaining cherry on the top.
Run a knife through the cake and it gives it a marble (or swirled) look.
If I were to do this again I would have poured more in the first layer so the top would be able to have a prettier marbled look.
Bake for 50-60 minutes or until the center is set.

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