Cheesecakes aren't difficult to bake if you don't stray from the recipe. A classic cherry cheesecake is a great place to start. This recipe results in a rich, creamy, irresistible cheesecake.
9" Springform pan or removable bottom pan (Fat Daddio's PSF-93)
1 1/4 cups Graham cracker crumbs
1/4 cup butter, melted
5 (250 g) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
1 (19 ounce) can cherry pie filling
- Heat oven to 300 F. Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes.
- Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour 10 minutes or until center is almost set. TIP: You can place a pan filled with 1 – 2 inches of water in the bottom of the oven to create a moist baking environment. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Top with pie filling before serving. Store leftover cheesecake in refrigerator.
Recipe adapted from AllRecipes.com
For more inspiration, visit our Say CHEESE Cake board on Pinterest.