Yield: 12 Servings
1 1/4 c. graham cracker crumbs
2 T. sugar
3 T. butter or margarine, melted
2 packages (8 ounces each) cream cheese plus 1 package (3 ounces) cream cheese, softened
1 c. sugar
2 t. grated lemon peel
1/4 t. vanilla
Cherry Glaze (see below for instructions)
Heat oven to 350 degrees. Stir together graham cracker crumbs and two tablespoons sugar. Mix in butter thoroughly. Press mixture evenly in bottom of 9-inch springform pan. Bake 10 minutes. Cool.
Reduce oven temperature to 300 degrees. Beat cream cheese in large mixing bowl. Gradually add 1 cup sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Pour over crumb mixture.
Bake 1 hour or until center is firm. Cool to room temperature. Spread with cherry glaze. Chill at least three hours. Loosen edge of cheesecake with knife before removing side of pan.
Drain 1 can pitted red tart cherries, reserving liquid. Add enough water to cherry liquid to measure 1 cup. Mix 1/2 cup sugar and 2 tablespoons cornstarch in small saucepan. Stir in the 1 cup liquid. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in cherries and 4 drops red food coloring. Cool thoroughly.
|Instead of red tart cherries I used dark sweet cherries because I grabbed the wrong one at the store. But cherries are cherries and the Cheesecake still tasted delicious!|
|Want a slice?|