Cherry Cheesecake

The only thing I like better than chocolate is cheesecake. To make it extra special, decorate with cherry jam . . add a gingersnap crust . . . and lemon zest influenced filling . . .

First, the crust. Place 16 medium sized gingersnaps in a plastic bag and crush with a rolling pin.

Pour crumbs into a bowl.

Add 2 tablespoons of sugar and 1/2 stick melted butter.

 

Mix well and press into 9 inch cheesecake pan.

Beat 3 packages (8 oz each) of cream cheese.

Add 1 1/3 cups of sugar. Beat until all is incorporated.

 

Blend 1 teaspoon grated lemon peel and 4 large eggs.  (or 8 bantam eggs).

 

Pour slowly into cream cheese mixture while beating.

Beat in 1 teaspoon salt,

1 tablespoon vanilla,

And 1/4 cup cream. You can leave out the cream if you want.  It makes the cake slightly less dense when it’s added . . .

Mix cream in well, then pour into pan.

Soften 1 cup of cherry jam by warming gently.

Drop by spoonfuls onto top of cheesecake.

Then swirl with a spatula. Bake at 325 degrees for 60 minutes or until mostly set — very center can jiggle just a bit.

Cool.  Serve and be delighted!

 

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

ARCHIVES