Cherry Swirled Cheesecake Recipes

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.

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Gather your ingredients and heat oven to 350°F. Spray 8-inch square pan with cooking spray.
• Make brownie batter as directed on box; pour into pan. In medium bowl, beat cream cheese, sugar and egg with electric mixer on medium speed until smooth.
• Drop heaping spoonfuls cream cheese mixture all over brownie mixture, followed by spoonfuls of cherry pie filling. Swirl into brownie batter using a few strokes of butter knife or spatula.
• Bake 35 to 40 minutes or until brownie is set and cream cheese swirls have puffed and turned slightly golden. Cool completely in pan, about 1 hour, before cutting.

CHERRY SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
• In electric blender or food processor container, puree cherry pie fillng until smooth.
• Add orange rind; set aside.
• In a mixer bowl, beat cheese until fluffy.
• Gradually beat in low fat sweetened condensed milk until smooth.
• Add egg whites, egg, bottled lemon juice and vanilla; mix well.
• Stir in flour.
• Pour half of batter in prepared pan.
• Spoon 1/2 cup cherry puree evenly over batter.
• Top with remaining batter.
• Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
• Reserve remaining puree.
• Bake 60 to 65 minutes or until center is set.
• Cool.
• Chill.
• Serve with remaining puree if desired.
• Refrigerate leftovers.

CHERRY SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degree F. Combine cookie crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
• In blender container, puree cherry filling until smooth. In bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.
• Pour half of batter into pan; top with 1/2 cup puree. Repeat with one more layer of batter and puree. With knife, swirl puree into cream cheese mixture.
• Bake 50 to 55 minutes or until center is set. Cool. Chill. Serve with remaining puree. Store leftovers covered in refrigerator.

CHERRY SWIRLED CHEESECAKE

Steps:

• Combine crumbs, sugar and butter; press mixture into the bottom of 9-inch springform pan. In blender, puree pie filling until smooth; add orange rind. In mixing bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs, lemon juice and vanilla extract; mix well.
• Pour half of cream cheese mixture into springform pan; top with 1/2 cup pie filling. Repeat layering. With knife swirl pie filling into cheese mixture.
• Bake at 300 degrees F for 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining cherry mixture.

CHERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
• Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
• Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
• Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.

CHERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking pan.
• For the filling: Beat cream cheese, sugar, flour, egg, and vanilla extract in a bowl with an electric mixer until creamy.
• For the brownies: Combine sugar, flour, cocoa powder, black onyx cocoa powder, salt, and baking powder in a large bowl. Beat together oil, eggs, corn syrup, and vanilla extract in a separate bowl. Pour into flour mixture and mix to combine. Spread 3/4 of the batter into the prepared baking pan.
• Mix 1/4 cup chopped morello cherries into the batter in the pan. Spread remaining cherries across the top of the brownie batter in one layer. Pour cream cheese filling over the cherries. Spread remaining brownie batter on top of the cream cheese filling. Draw a knife through the batter to create swirls.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 27 minutes. A toothpick inserted in the center should come out clean. Let cool completely before slicing.