THE BEST CHERRY CHEESECAKE
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Provided by Lily Ernst
Categories dessert
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 325F and grease the sides of a 9″ springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
- Add in the eggs, one at a time, mixing well in between on low speed.
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
- Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Nutrition Facts : Calories 353 calories, Sugar 32 g, Sodium 427.9 mg, Fat 13.6 g, SaturatedFat 7.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 1.7 g, Protein 13.4 g, Cholesterol 79.3 mg
MINI CHEESECAKES WITH CHERRY TOPPING
These rich and creamy individual cheesecakes feature a gorgeous crown of plump, juicy Bing cherries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Butter the sides of 12 4-inch springform pans. Wrap exterior of pans (including base) in a double layer of foil.
- To make crust, process graham crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup or mallet. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15 minutes. Transfer pans to a wire rack to cool completely.
- Make the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 3 minutes, scraping down sides as needed.
- In a large bowl, whisk together sugar and flour. With mixer on low speed, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream and vanilla; mix until smooth. Add eggs, one at a time, beating until just combined; do not overmix.
- Pour cream cheese filling into the prepared pans. Set pans inside two large, shallow roasting pans. Carefully ladle boiling water into roasting pans to reach halfway up sides of springform pans.
- Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 1 hour. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 6 hours or overnight.
- Make the cherry topping: Pit cherries and place a pound of them in food processor; pulse with sugar and lemon. Blend until smooth, then strain mixture through fine-mesh sieve.
- Pour 1 cup cherry puree into a small saucepan. Sprinkle with gelatin and let sit for 10 minutes. When gelatin is bloomed, place over medium to high heat and stir until dissolved.
- Combine cherry gelatin mixture, reserved cherry puree, and whole cherries. Spoon mixture over mini cheesecakes, about 5 or 6 cherries on each cheesecake and 2 to 3 tablespoons of liquid. Chill until firm, at least 2 hours.
CHERRY CHEESECAKE TARTS
If your children or grandchildren are looking for a perfect gift to give their teachers, these may be the answer. Dress up each tart with a paper doily, place on a colorful plastic or paper plate and cover with clear wrap. Secure with a festive bow or a gift card and tag. And don't forget to include the recipe for the tart. When I gave this as a gift to each of the secretaries at the high school where I work, it soon became a hit with their families, too!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bake pastry shells according to package directions. , In a small bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. , Spoon the cream cheese filling into shells; place on a baking sheet. Bake at 400° for 5 minutes. Cool for 1 hour. Refrigerate until serving., Just before serving, spoon pie filling into shells. Top with reserved pastry circles. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 19g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 196mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
CHERRY CHEESECAKE DESSERT
My mother often made this lovely fruit-topped cheese-cake. Now our grown sons consider it my "signature dessert". Sometimes, I bake and freeze the cheesecake ahead. On the day I serve it, I thaw it, then add the fruit. -Christine Eilerts Tulsa, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. , In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Nutrition Facts : Calories 377 calories, Fat 21g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY CHEESECAKE HEARTS
This is the result of my trying to create a cut-out cookie homage to the cherry cheesecake martini my friends and I enjoy at our local martini bar. Unsweetened Kool-Aid® gives these cookies their pretty pink color with just the right balance of sweet and tart. You could certainly substitute strawberry, tropical punch, or even pink lemonade Kool-Aid® if you prefer. Just be sure to use the unsweetened powder. Glaze with your favorite frosting or icing and decorate as desired. I glazed my cooled cookie hearts with Sugar Cookie Icing by JBS BOX and sprinkled with purple decorating sugar, as I was sending these hearts to wounded soldiers at a military hospital. Tint the icing the same color as your decorating sugar for an intensely vibrant, colorful cookie.
Provided by kareninfla
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 2h53m
Yield 36
Number Of Ingredients 13
Steps:
- Beat butter and cream cheese in a bowl until smooth and creamy. Add sugar; beat until mixture is pale yellow and fluffy. Add egg, vanilla extract, soft drink mix, and almond extract; beat well.
- Sift flour, baking powder, and salt into a bowl. Add to cream cheese mixture; beat until well mixed. Add maraschino cherry juice, milk, or lemon juice to loosen dough; mix to incorporate. Divide in half; wrap in plastic wrap and refrigerate 2 hours to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough to 1/4-inch to 1/8-inch thickness on a lightly floured surface. Cut out using a heart-shaped cookie cutter; transfer cookies to the prepared sheets.
- Bake in the preheated oven until golden, 8 to 10 minutes. Cool on a wire rack, about 15 minutes.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 17.9 g, Cholesterol 25.6 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.7 g, Sodium 88.3 mg, Sugar 8.4 g
CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
CHOCOLATE CHERRY HEART PIE / CHEESECAKE
The taste-tempting flavors of hot fudge and sweetened cream cheese pair with cherries in this delectable heart-shaped dessert. Perfect for Valentine's Day, Anniversary or another special occasion.
Provided by Ginny S.
Categories Pie
Time 40m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Remove one crust from a pouch and unfold. Press to smooth the fold lines.
- Sprinkle 1 teaspoon of flour over the crust. Lay the crust, floured side down, on an ungreased baking sheet. Using a paper pattern as a guide, cut the crust into a heart shape. Prick the crust all over with a fork.
- Bake for 8 to 10 minutes, or until lightly browned. Let cool.
- Repeat with the remaining crust so that you have 2 heart-shaped crusts.
- Combine the cream cheese, confectioners' sugar and almond extract and beat in an electric mixer set on medium speed for 3 to 4 minutes, or until smooth.
- Add the heavy cream and beat until thick.
- To assemble, place one heart-shaped pie crust on a serving plate and spread with 1/3 cup hot fudge.
- Carefully spread half of the cream cheese mixture over the hot fudge. Spoon two thirds of the cherry pie filling over cream cheese.
- Spread second crust with remaining hot fudge and set on top of the cake, fudge side up.
- Then gently spread the remaining cream cheese mixture and cherry pie filling, leaving about a 1-inch border on the top.
- Decorate with cream cheese mixed with cherry juice or the liquidy (jelled) part of pie filling and whole or half cherries.
- Refrigerate until ready to serve. Store any leftovers in the refrigerator.
- Note: To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.
- Source: FamilyTime.
Nutrition Facts : Calories 892, Fat 48.3, SaturatedFat 20.4, Cholesterol 69.4, Sodium 641.6, Carbohydrate 105.2, Fiber 2.8, Sugar 31.2, Protein 9.8
CHERRY COMPOTE
Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.
Provided by Bethania
Categories Fruit Filling Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
- Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
- Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg
CHEESECAKES WITH RASPBERRY HEARTS
What's better than digging into a slice of cheesecake? That's easy -- eating the whole thing! Give each guest a tiny version of the classic creamy, graham cracker-crusted treat. These cakes manage to trump the original, thanks to whimsical hearts made from raspberry puree.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Stir together crackers, butter, and 3 tablespoons sugar; press 1 tablespoon into bottom of each cup. Bake until set and beginning to color at edges, about 10 minutes. Transfer tins to rack to cool.
- Puree raspberries in a food processor until smooth, about 30 seconds. Press through a fine sieve; discard solids. Whisk in 2 tablespoons sugar.
- With mixer on medium-high, beat cream cheese until fluffy. On low, add remaining 1 1/2 cups sugar in a slow stream. Mix in salt and vanilla until well combined. Add eggs, one at a time, beating until just combined after each (do not overmix) and scraping bowl.
- Spoon 3 tablespoons filling over crust in each cup. Drop two dots of raspberry puree about 1 inch apart in cupcake. Drag the tip of a toothpick or wooden skewer down through centers of dots to create a heart.
- To bake, set tins in oven in roasting pans filled halfway with hot water; bake until set, about 34 minutes, rotating halfway through. Transfer tins to racks to cool completely. Refrigerate in tins, uncovered, at least 4 hours; remove from tins. Refrigerate in air-tight containers up to 5 days.
NO-BAKE CHERRY CHEESECAKE FOR VALENTINE'S DAY
Sent to me via email, this has to be one of the easiest, yet one of the most romantic cakes I've seen in a long time. I wish I could post the picture that came with this, but since I didn't make it, or take it, one of the wonderful Zaar photogs is going to have to step up to the plate (literally!). The person who made the cheesecake said she used a silicone heart-shaped mold but the cake did not set as solidly as a baked cake, so she threw it in the freezer for about half an hour before unmolding. Cooking time is chill time.
Provided by Mirj2338
Categories Cheesecake
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend the crumbs and sugar together in a bowl, then add the melted butter.
- Stir until mixed then press into a heart-shaped silicone mold (or a 9" springform pan or pie plate).
- Bake at 375 degrees F for 8-10 minutes, remove from oven and set aside to cool.
- With an electric mixer, the beat cream cheese until fluffy.
- Add the sweetened condensed milk and continue beating until well blended.
- In a separate bowl, beat the whipping cream until stiff.
- Fold the whipped cream into cream cheese mixture until well blended.
- Add cherry filling to the filling mixture. This will give your cheesecake that nice, Valentine's Day pink tint.
- Spread the mixture over the cooled crust and refrigerate for at least 3 hours.
- Garnish with your choice of chocolate shavings, cherries, whipped cream, or berries.
Nutrition Facts : Calories 460.5, Fat 32.9, SaturatedFat 20.7, Cholesterol 109.1, Sodium 216.3, Carbohydrate 36.7, Sugar 33.7, Protein 6.8
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