Cherry Cheese Cake Martini 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.

CHOCOLATE CHERRY MARTINI

Steps:

• Fill a cocktail shaker with ice and add the vodka, chocolate liqueur, cherry juice and lemon juice. Shake vigorously and strain into 2 martini glasses. Garnish with maraschino cherries.

CHERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
• Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
• Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

CHERRY CHEESE CAKE MARTINI

Steps:

• Mix together with ice in martini shaker.
• Strain into shot glass.
• Enjoy.

CHEESECAKE MARTINI

Steps:

• Fill shaker with ice. Add Smirnoff Strawberry Flavored Vodka, Smirnoff Vanilla Flavored Vodka, and cranberry juice. Shake and strain into a martini glass.;

MICHIGAN CHERRY JAPANESE-STYLE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Line bottom and inside of pan with parchment; set aside., In a small saucepan, cook and stir butter and cream cheese over medium heat until melted. Remove from heat; whisk in cream until smooth. Let cool completely., Sift flour and cornstarch together twice; place in a large bowl. In a small bowl, whisk egg yolks, vanilla, zest and cooled cream cheese mixture until smooth. Add to flour mixture; beat until well blended., In a large bowl with clean beaters, beat egg whites on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Gently transfer to prepared pan. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake for 25 minutes. Reduce oven setting to 280°. Bake until top is puffed, springs back when lightly touched and center appears set, 55-65 minutes longer., Meanwhile, for topping, in a small saucepan, mix sugar, cornstarch and if desired cayenne. Whisk in water until smooth. Add cherries; cook and stir over medium heat until thickened and bubbly, about 5 minutes. Remove from heat; whisk in butter. Cool completely., Remove springform pan from water bath. Loosen sides from pan with a knife; remove foil. Remove rim from pan; remove paper. Serve cheesecake warm with confectioners' sugar and cherry topping. Refrigerate leftovers.

PERFECT CHERRY MARTINI

Steps:

• Dip rim of glass in the schnapps, shake off excess then dip into sugar mixture; repeat for each glass.
• Chill glasses in freezer.
• Pour vodka and schnapps into a martini shaker filled with ice and shake until well chilled.
• Pour this into the chilled martini glassed until 2/3 full.
• Top off with the champagne and drop cherry in for garnish.
• ENJOY!
• TO MAKE THE SUGAR:.
• TO COLOR: Take the sugar/salt and place it in a heavy duty plastic baggy, then simply add food coloring until you achieve the desired color (remember to start with small amounts first and add until you get your color depth.) Allow to dry.
• TO FLAVOR: Add a few drops of food flavoring until you get the degree of flavor you like. This will also add an aroma to your rim which enhances enjoyment!