Cherry Cheesecake Kuchen Recipes

CLASSIC CHERRY CHEESECAKE RECIPE

Steps:

• Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

CHERRY CHEESE KUCHEN

Steps:

• Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
• Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
• Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
• Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
• Preheat oven to 375°F Bake for 15 minutes.
• Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
• Combine crumb topping ingredients and sprinkle atop cheese filling.
• Bake 10 minutes longer or until filling is set. Cut into squares.

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.

CHERRY CHEESECAKE KUCHEN

Steps:

• Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
• Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
• Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.

CHERRY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
• Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
• After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
• Excellent source of: Calcium, Protein, Selenium
• Good source of: Phosphorus, Riboflavin, Vitamin A

CHERRY CHEESECAKE

Steps:

• Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added.
• Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge.
• Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth.
• Lightly whip the cream, and then fold it into the cream cheese mixture.
• Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight.
• When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top.

CHERRY KUCHEN

Steps:

• In a saucepan, combine the cream, sugar and bread crumbs. Cook over medium heat until mixture begins to thicken. Remove from the heat; cook for 15 minutes. , Meanwhile, divide the dough in half; press onto the bottom and up the sides of two 9-in. pie plates to form a crust., Pour half of cream mixture into each crust. Drop spoonfuls of pie filling over cream layer. Combine topping ingredients; sprinkle over filling. , Bake at 350° for 25-30 minutes or until edges are golden brown and center is set.

CHERRY-CHEESE CAKE

Steps:

• Prepare cake mix according to package directions. Pour into two greased 13x9-in. baking dishes. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a bowl, beat the cream cheese and sugar until fluffy; fold in the whipped cream. Spread over each cake. Top with pie filling. Chill 4 hours or overnight.

CHERRY CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours. Serve topped with cherry pie filling.

BAKED CHERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.