Ingredients
For the Graham Crumb Crust1¾ cups graham wafer crumbs
⅓ cup sugar
⅓ cup melted butter
For the Cream Cheese Filling
1 pound of cream cheese (2 eight ounce packages)
1 cup icing sugar (powdered sugar)
1½ cups whipping cream
2 tsp vanilla extract
For the Cherry Topping
3 cups pitted fresh or frozen sweet cherries
½ cup water
½ cup sugar
1 tsp vanilla extract
1 rounded tablespoon corn starch + ¼ cup water
InstructionsFor the cherry toppingMake the topping first because it has to cool to room temperature.
In a small saucepan, add the cherries, ½ cup water, sugar and vanilla extract.
Bring to a gentle simmer for 15 minutes.
Dissolve the cornstarch in the ¼ cup of water and slowly stir into the boiling cherries. Stir constantly until the cherries begin to simmer again, then cook for only a minute longer.
Remove from heat and transfer to a heatproof bowl to cool to room temperature, stirring occasionally. It is not recommended to cool this mixture quickly in the fridge because you can set the corn starch which will affect the appearance of the finished cheesecake.
For the crust
Lightly grease a 10 inch deep dish pie pan. (This recipe can also be made in a 9x13 pan if you prefer, with the graham crust only at the bottom and then served in squares.)
Mix together the graham crumbs, sugar and hot melted butter. Press evenly into the bottom and sides of the pie pan.
For the filling
Remove 3 rounded tbsp of the icing sugar from the 1 cup you have measured. Add the 3 tbsp icing sugar to the bowl of an electric mixer along with the vanilla extract and whipping cream. Beat together to firm peaks, then transfer the whipped cream to a separate bowl.
Now add the remaining powdered sugar and the cream cheese to the electric mixer bowl and cream together well until smooth and the cream cheese is well softened.
Add about ½ cup of the whipped cream to the softened cream cheese mixture and beat again until smooth. (This step helps soften the cream cheese mixture a little more for the next step)
Finally fold in the remaining whipped cream by hand until smooth, using a rubber or silicone spatula.
Spread the filling evenly into the prepared crust and chill in the fridge.
When the cherry topping has cooled to room temperature, spoon it evenly over the filling and chill for several hours before serving. If you have the time, make this cheesecake a day in advance to get the best set on the cheesecake filling.
Note
Source recipes -Here-
