Bills Cherry Cheesecake Recipes

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

BILL'S CHERRY CHEESECAKE

Steps:

• Preheat over to 350f.
• Mix together graham cracker crumbs, 3 tbs sugar and melted butter. Press into bottom of a tall 9" springform pan.
• Mix the cream cheese, sugar and flour thoroughly, then add agges one at a time. Beat in sour cream, and whip until completely mixed and place into pan.
• Put the springform pan with the cheesecake on a cookie sheet and add 1/2 inch of water to the cookie sheet. This will help prevent the cheesecake from cracking as it cooks. Bake for 1 hour and 15 minutes.
• Turn off oven and crack door open, leaving cheesecake inside oven until cool.
• Topping: Whip the mascarpone and sugar, and top the cheesecake. Once the layer is put on the cheesecake, add the cherry pie filling on top. Place in fridge overnight.
• NOTE: You can use the pre-made graham cracker crumb pie pans that you get at the store, but if you do, the filling will make three pies, and only bake 50-55 minutes. You also need to double the topping quantity for the three pies.

BILL'S WHITE CHOCOLATE CHEESECAKE WITH CHERRIES

Steps:

• Wrap bottom and sides of 9" round cake pan with heavy-duty aluminum foil. In medium mixing bowl, mix together all cracker crumbs, nuts, butter, and sugar until combined. Press mixture into bottom and up sides of pan halfway. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. In microwave-safe plastic container, place chocolate chips and microwave on low, stirring halfway through, 5 minutes or until chocolate is melted. Stir until chocolate is smooth. Place cheese and 1 cup sugar into food processor, pulse until smooth and creamy. With processor on low add eggs one at a time and process until creamy. Scrape down bowl and add white chocolate, sour cream and vanilla; pulse just enough to blend mixture. If you do not have a food processor, you may use an electric mixer. Pour mixture into crust.
• Place pan in large shallow roasting pan and fill with enough hot tap water to come halfway up sides of cake pan. Bake 60 to 70 minutes or until edges pull away from sides of pan and top is dry to touch and a center pale golden brown. Center will move slightly when pan is tapped and should not ripple as if it were still liquid. Remove cake from water bath and lift from pan with foil, slide from foil to wire rack to cool for 1 hour. Transfer to plate and refrigerate at least 8 hours or overnight if possible. Shortly before serving top each piece with pie filling and serve.

CHERRY CHEESECAKE BALLS

Steps:

• Beat cream cheese, sugar, butter, and vanilla extract together in a bowl using an electric mixer. Beat in coconut and cherries.
• Drop batter by teaspoonfuls into graham cracker crumbs and form into balls; roll again and place on wax paper-lined baking sheets.
• Refrigerate for 2 hours before serving.

EASY CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place the cream cheese in a bowl in the microwave.
• Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
• Add sugar to cream cheese and beat it with an electric mixer until smooth.
• Add eggs and vanilla and blend until smooth.
• Pour into ready made crust.
• Bake at 350 degrees for 25 to 30 minutes.
• Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
• Let cool.
• Top with cherry pie filling and chill.