- Food and Cooking
Rich and Creamy Cherry Cheesecake
Sheri's Cherry Cheesecake Recipe
I love cheesecake, all kinds it doesn't matter the flavor or type. Some of my favorite flavors of cheesecake are New York style, no bake, chocolate, and pumpkin. I love cheesecakes that are topped with strawberries or chocolate. But my all-time favorite is Cherry Cheesecake. There is even a day that celebrates my passion for this scrumptious dessert. National Cherry Cheesecake Day is on April 23. To celebrate this day I have remade my grandmothers recipe into a lighter version.
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You may be asking why all the fuss? It's just cheesecake after all. For me there is just something about the smooth rich creaminess of the cheesecake blended with the sweet and slightly tart cherry topping. Yummy. This recipe tastes just like my grandmothers and although I don't consider it low fat it is a lighter version compared to hers.
Prep Time: 5
Total Time: 35
- 1 (9 inch) prepared low fat graham cracker crust
- 3 (8 oz..package) nuefatchel cheese
- 2 eggs
- 1/2 c powdered sugar
- 1 1/2 tsp.vanilla extract
- 1 lemon - you will need 1 tbsp. juice and 1 tsp. zest
- 1 can low sugar cherry pie filling
- no fat Cool Whip
- Preheat oven to 350 degrees. Beat softened cream cheese with eggs, sugar, vanilla, lemon juice and zest. Mix on low 1 minute and then increase to medium for 2 minutes until blended. Pour into pie crust. Bake 30 minutes until firm. Cool. Then top with cherry pie filling and cool an additional 3 -4 hours until completely chilled. serve with no fat cool whip if desired
Chocolate-Cherry Surprise Cheesecake
My son loves this recipe
- 1/2 cup butter
- 4 (1-ounce) unsweetened chocolate baking squares
- 2 1/4 cups sugar
- 5 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 (8-ounce) packages cream cheese
- 1/2 cup sour cream
- 2 (1-ounce) semisweet chocolate baking squares
- 1 cup canned cherry pie filling
- Toppings: canned cherry pie filling
- sweetened whipped cream
- milk chocolate kisses
- Melt butter and unsweetened chocolate squares in a 3-quart heavy saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 teaspoon vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9-inch springform pan.
- Bake at 325 for 25 minutes. Remove from oven, and cool in pan on a wire rack. Reduce oven temperature to 300.
- Beat cream cheese and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted semisweet chocolate squares, beating just until blended.
- Spoon cherry pie filling evenly over prepared crust. Pour chocolate cheesecake mixture over cherry pie filling.
- Bake at 300 for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn oven off; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan; serve with desired toppings.
How does a food get it's own day?
There is a food honored just about every day of the year.The President of the United States has the authority to declare a commemorative day by a proclamation. Some state's governor's and mayors of cities also can proclaim special food observance days. There are a lot of food holidays that are celebrated in April. My other favorite food holidays in this month are Florida Tomato Month, BLT Sandwich Month and Pineapple Upside Down Cake Day.