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Cherry Cheesecake Recipe
|Crumb crust/Null||1 , baked and cooled (Null)|
|Cream cheese/Null||8 Ounce (1 Package)|
|Cherry liqueur/Null||2 Teaspoon (Null)|
|Sugar/Null||6 Teaspoon (Null)|
|Lemon juice/Null||1 Teaspoon (Null)|
|Sour cream/Null||1 Cup (16 tbs) (If Less Richness Is Desired, Use Sour Half And Half)|
|Fresh cherries/Null||2 Tablespoon (Null)|
|Cherry jam/Null||1 Cup (16 tbs) (Null)|
|Cherry liqueur/Null||3 Teaspoon (Null)|
Serving size: Complete recipe
Calories 2884 Calories from Fat 1545
% Daily Value*
Total Fat 175 g268.5%
Saturated Fat 89.6 g448.1%
Trans Fat 0 g
Cholesterol 369 mg
Sodium 1738.3 mg72.4%
Total Carbohydrates 311 g103.7%
Dietary Fiber 4.3 g17.1%
Sugars 204.7 g
Protein 25 g49.1%
Vitamin A 84.3% Vitamin C 10.8%
Calcium 50% Iron 19%
*Based on a 2000 Calorie diet
Combine cream cheese, the 2 tablespoons cherry liqueur, and the sugar and lemon juice.
Beat until smooth.
Gradually add sour cream.
Beat until smooth, the consistency of whipped cream.
Spread over Crumb Crust.
Cover and chill as long as 24 hours.
Remove rim from pan.
Garnish with fresh-stemmed cherries, if available.
If you wish, add liqueur to jam and spread on top of cake, or pass in a separate serving bowl.