Cherry Cheesecake Recipe
Ingredients
| Crust | ||
| 1 1/2 cup cornflake crumbs | ||
| Soft margarine | 1 Teaspoon | |
| Granulated Sugar | 1 Teaspoon | |
| Water | 2 Teaspoon | |
| 8 oz. pkg. light cream cheese | ||
| Granulated Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Eggs | 2 Small, separated (Filling) | |
| All purpose flour | 1 1/2 Teaspoon (Filling) | |
| Salt | 1/8 Teaspoon (Filling) | |
| Vanilla extract | 1/2 Teaspoon (Filling) | |
| Evaporated milk | 1/2 Cup (16 tbs), chilled (Filling) | |
| Lemon juice | 1 1/2 Teaspoon (Filling) | |
| 1/2 cup fresh tart red cherries | ||
| Water | 1/2 Cup (16 tbs) (Topping) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (Topping) | |
| 1 env. unflavored gelatin | ||
| 2 tsp cold water red food coloring | ||
Directions
Crust: Mix together cornflake crumbs, margarine, and the 1 tsp (15 mL) of granulated sugar replacement.
Add the 1 tsp (5 mL) of water and thoroughly blend.
Press into bottom and slightly up sides of a 9 in. (23 cm) springform pan.
Refrigerate until ready to use.
Filling: Whip the cream cheese until soft and fluffy.
Beat in 1/2 cup (125 mL) of granulated sugar replacement and egg yolks (one at a time).
Beat in the flour, salt, and vanilla extract.
Whip the evaporated milk until thick, add the lemon juice, and continue beating until stiff.
Gently fold into cream mixture.
Beat the egg whites until stiff.
Fold into the cream mixture.
Transfer to prepared cornflake crust.
Bake at 325°F (165°C) for 1 hour.
Turn off heat and allow cheesecake to cool in oven.
Topping: Combine tart cherries, the 1/2 cup (125 mL) of water, and the 1/2 cup (125 mL) of granulated sugar replacement in a saucepan.
Mix well and bring to a boil.
Reduce heat and simmer for 8 minutes.
Dissolve the gelatin in 2 tsp (30 mL) of cold water.
Stir into cherry mixture.
Cook until gelatin is dissolved.
Remove from heat.
Add a few drops of red food coloring.
Cool until thickened.
At serving time, spread cherry mixture over cheesecake.
Add the 1 tsp (5 mL) of water and thoroughly blend.
Press into bottom and slightly up sides of a 9 in. (23 cm) springform pan.
Refrigerate until ready to use.
Filling: Whip the cream cheese until soft and fluffy.
Beat in 1/2 cup (125 mL) of granulated sugar replacement and egg yolks (one at a time).
Beat in the flour, salt, and vanilla extract.
Whip the evaporated milk until thick, add the lemon juice, and continue beating until stiff.
Gently fold into cream mixture.
Beat the egg whites until stiff.
Fold into the cream mixture.
Transfer to prepared cornflake crust.
Bake at 325°F (165°C) for 1 hour.
Turn off heat and allow cheesecake to cool in oven.
Topping: Combine tart cherries, the 1/2 cup (125 mL) of water, and the 1/2 cup (125 mL) of granulated sugar replacement in a saucepan.
Mix well and bring to a boil.
Reduce heat and simmer for 8 minutes.
Dissolve the gelatin in 2 tsp (30 mL) of cold water.
Stir into cherry mixture.
Cook until gelatin is dissolved.
Remove from heat.
Add a few drops of red food coloring.
Cool until thickened.
At serving time, spread cherry mixture over cheesecake.
Chef
