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!


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