Double Cherry Cheesecake

Double Cherry Cheesecake

niedziela, 26 stycznia 2014

Double Cherry Cheesecake

Time: 6 hrs 40 mins

Ingredients

• 2 cups graham cracker crumbs (or favourite cookie crumbs)
• 6 tablespoons butter or 6 tablespoons margarine, melted
• 2 (21 ounce) cans cherry pie filling, divided
• 4 (8 ounce) packages cream cheese (at room temperature)
• 1 1/3 cups white sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• 4 large eggs (plus)
• 2 egg yolks
• 1 cup sour cream

Directions

• 1 Preheat oven to 350 degrees.
• 2 Place rack in lower third of oven.
• 3 Grease a 9 springform pan.
• 4 Combine graham cracker crumbs with melted butter.
• 5 Mix well.
• 6 Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
• 7 Remove crust from oven and allow to cool.
• 8 Drain 1 can of cheeries and set aside.
• 9 Increase heat to 500 degrees.
• 10 Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
• 11 Reduce speed and gradually add sugar.
• 12 Next add flour and vanilla mix well.
• 13 Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
• 14 Add sour cream, then beat batter for 1 minute more.
• 15 Spread drained cheeries over bottom of graham cracker crust.
• 16 Pour cake batter over the cherries.
• 17 Bake cake for 10- 15 minutes.
• 18 Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
• 19 (If cake is browning too quickly for your liking cover loosely with foil).
• 20 Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
• 21 Run knife around edge of cake to loosen.
• 22 Refrigerate, at least 4 hours or better yet overnight.
• 23 Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.