Cheesecake

Hi WEEC Listeners,


This is the cheesecake recipe I mentioned in today's 'Confectionately Yours' Segment.  


This is the recipe in my cookbook, Baking A Memory .  
Of course, I change the toppings to whatever I feel is appropriate for the season.  Feel free to top with fresh strawberries, peaches, kiwi, canned pie filling, etc.



CHERRY CHEESECAKE
Graham cracker crust
1-3/4 c. graham cracker crumbs 
1 T. brown sugar
6 T. butter, melted 
1 tsp. cinnamon
Melt butter and mix graham cracker crumbs, brown sugar, and cinnamon. Press into a 9" springform pan.


Cheesecake filling
3 (8-oz.) pkg. cream cheese, softened to room temp
1 c. sour cream
4 eggs
1 c. sugar 
3 tsp. vanilla
1 T. cornstarch 
1 can cherry pie filling


Beat cream cheese until smooth. Add sugar and beat, scrape down sides and beat again. Beat in sour cream, and cornstarch. 


Add eggs, one at a time, until incorporated,
then vanilla. Pour into crust. Bake in a preheated 350° oven for 1 hour or until center is set. 


Remove from oven and cool on rack until lukewarm. Chill for several hours or freeze for easy removal from pan to a serving plate. 


If frozen, run a sharp slender knife between the crust and bottom of pan, loosening the entire cake.


Support cheesecake with a spatula and slide it onto a serving plate. If the cake is not frozen, it's best to leave it on the bottom of the springform pan and place it on the serving platter. Top with cherry pie filling when ready to serve. 


Yield: 12-15 servings from 9" pan, 8-9 cakes from the mini cheesecake pans 4-5" in diameter. Bake mini cheesecakes for 25-30 minutes until they look firm on top. Cupcake size in foil liners may also made, but the oven temp should be 275-300° for 12 to 15 minutes. The higher temp will cause them to rise quickly, then the centers will fall. Extra crust
ingredients my be required to make the 25 cupcake size desserts yielded from this
recipe.


Note: Don't be intimidated by cheesecakes. They are easy to make and can be frozen 2-3 months. You do need to have a springform pan. It's a small expense for a big reward!! I have several of the mini pans, bake and freeze 2-3 varieties of cheesecake, then wow my guests with an assortment of bite size delectable's.

                                         Confectionately  Yours,

Sue