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Cherry Cheesecake CBC Best Recipes Ever Recipe
Ingredients
- 2 cups (500 mL) graham wafer crumbs
- 1/3 cup (75 mL) butter, melted
Filling:
- 2 pkg (each 8 oz/250 g) cream cheese, softened
- 1 can (300 mL) sweetened condensed milk
- 1/4 cup (50 mL) whipping cream
- 1/2 tsp (2 mL) vanilla
Topping:
- 1 jar (28 oz/796 mL) red sour cherries, in light syrup
- 1/4 cup (50 mL) granulated sugar
- 1 tbsp (15 mL) cornstarch
- 1/2 tsp (2 mL) finely grated orange rind
| PREP TIME 10m |
COOK TIME 10m |
TOTAL TIME 20m |
YIELD 12 servings |
|---|
Instructions
- In bowl, stir crumbs with butter until moistened; press into greased 13- x 9-inch (3 L) glass baking dish.
- Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.
- Filling: In large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over base, smoothing top. Cover and refrigerate until firm, about 4 hours.
- Topping: Drain cherries, reserving juice in saucepan; add sugar and bring to boil.
- Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into juice and cook, stirring, until thickened, about 1 minute. Remove from heat.
- Stir in cherries and orange rind; let cool. (Make-ahead: Cover and refrigerate cheesecake and topping separately for up to 2 days.)
- Cut cheesecake into serving sizes; serve with topping.
A recipe from best recipes
2018-06-22
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