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Cheesecake with Cherry Glaze |
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Serves: 16 Print this RecipeSue testifies this is a "never fail" cheesecake and always a real crowd-pleaser. We're sure you'll receive rave reviews as well! You might want to use a 15 ounce can of cherry, or blueberry, pie filling instead of making the cherry glaze. 1/2 cup fine zwieback or grahm craker crumbs 1 tablespoon sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 5 eggs, seperated 1 cup sugar 2 (8-ounce) packages cream cheese, softened 1 cup sour cream 2 tablespoons all-purpose flour 1 teaspoon vanilla extract Cherry Glaze (below) CHERRY GLAZE 1 (16-ounce) can pitted tart red cherries, drained and liquid reserved 1/2 cup sugar 2 tablespoons cornstarch Few drops red food color, if desired _Stauffer, Sue ..........Click the Edit tab and select this entry to learn more about this Spirit of Betty Crocker Contest Winner. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 1. Heat oven to 275°. Butter springform pan, 9 x 3 inches. 2. Mix cracker crumbs, 1 tablespoon sugar, the cinnamon and nutmeg. Dust bottom and side of springform pan with crumb mixture. 3. Beat egg yolks in large bowl with electric mixer on high speed or until thick and lemon-colored. Gradually beat in 1 cup sugar. Beat in cream cheese until smooth. Beat in sour cream, flour and vanilla until smooth. 4. Beat egg whites in large bowl with electric mixer on high speed until stiff but not dry. Gently fold into cream cheese mixture. Pour into pan. 5. Bake 1 hour 10 minutes. Turn off oven and leave cheesecake in oven 1 hour. Cool in pan on wire rack 15 minutes. Refrigerate about 3 hours or until chilled. 6. Spread top of cheesecake with Cherry Glaze. Refrigerate until glaze is set. Remove cheesecake from pan just before serving. For Cherry Glaze Add enough water to cherry liquid to measure 1 cup. Mix sugar and cornstarch in 1 1/2-quart saucepan. Gradually stir in cherry liquid. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in cherries and food color; cool. 1 SERVING: Calories 275 (Calories from Fat 135); Fat 15g (Saturated 9g); Cholesterol 105mg; Sodium 115mg; Carbohydrates 30g (Dietary Fiber 0g); Protein 5g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cheesecake with Cherry Glaze is from the Cook'n Best-Loved Recipes collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Williamsburg Orange Cake Mahogany Chiffon Cake Strawberry Shortcakes Best Chocolate Cake with Fudge Frosting Angel Food Cake with Chocolate Glaze Velvet Crumb Cake Bonnie Butter Cake Pumpkin Cheesecake Oatmeal Spice Cake with Browned Butter Frosting Silver White Cake Hot Fudge Sundae Cake Bread Pudding with Whiskey Sauce Cheesecake with Cherry Glaze Fresh Peach Cobbler Peach-Custard Kuchen Rice Pudding Chocolate Hazelnut Torte Cranberry-Orange Pound Cake ** BEST-LOVED DESSERTS ** Applesauce Cake with Cream Cheese Frosting |
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