Vanilla Cheesecake With Cherry Topping Recipes

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Place a vanilla wafer into the bottom of each muffin cup.
• Beat cream cheese, sugar, eggs, lemon juice, and vanilla extract in a bowl until fluffy. Spoon mixture into the muffin cups, filling them 2/3 full.
• Bake in the preheated oven until cheesecake filling is set, 15 to 20 minutes. Let cool completely, about 1 1/2 hours. Spoon 2 or 3 cherries from pie filling over each cheesecake.

VANILLA CHEESECAKE

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

VANILLA CHEESECAKE WITH CHERRY TOPPING

Steps:

• Preheat oven to 400.
• To prepare crust combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water, toss with a fork until moist and crumbly. Gently press mixture into bottom and 1½ inches up sides of a 9 spring form pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
• Reduce oven temperature to 325.
• To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture, beat well, Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla beans, stir seeds into cheese mixture, reserving bean halves.
• Pour cheese mixture into prepared pan, bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
• To prepare topping, combine port, ½ cup sugar cherries, and reserved vanilla bean halves in a large saucepan, bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves, discard.
• Combine juice, cornstarch: and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

VANILLA-CHERRY CHEESECAKE

Steps:

• Preheat oven to 325°F. Beat cream cheese, flavored beverage mix and sugar in large bowl with electric mixer until well blended. Gradually add milk, beating until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
• Bake 40 min. or until center is almost set. Cool.
• Refrigerate at least 3 hours. Top with pie filling just before serving. Store leftovers in refrigerator.

EASY CHEESECAKE

Steps:

• 1. Melt the butter and mix with sugar and graham cracker crumbs. Press into bottom of cake/pie pan to make the crust. Tip: Use a smaller pie pan to press it into the dish and shape the crust.
• 2. Bake for five minutes at 300 degrees. Cool.
• 3. Put egg yolks, cream cheese, sugar, vanilla extract, lemon juice in a large bowl. Beat until smooth and creamy.
• 4. Whip egg whites until fluffy and stiff with egg beater.
• 5. Fold batter into egg whites until all the batter and whipped egg whites are evenly distributed. Pour mixture into now cooled crust.
• 6. Bake at 300 degrees for 45 minutes.
• Optional: top with canned cherry pie filling (or other topping of your choice).

CLASSIC CHERRY-TOPPED CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

MINI CHEESECAKES WITH CHERRY TOPPING

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.