Cherry Almond Cheesecake Recipes

CHERRY-ALMOND CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil; spray lightly with cooking spray.
• Beat egg white and sugar substitute in small bowl with whisk until blended. Add nuts; stir gently to coat. Spread into prepared pan. Bake 10 to 12 min. or until lightly browned. Set aside.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is melted. Refrigerate 30 min. or until slightly thickened.
• Beat cream cheese, milk and extract in large bowl with whisk until blended. Gradually add gelatin, beating until blended. Gently stir in COOL WHIP; spread over nuts in pan. Refrigerate 4 hours or until firm.

BAKEWELL CHEESECAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23cm springform tin with baking parchment. Bash the biscuits and 75g of the flaked almonds to crumbs - try double-bagging in food bags and crushing with a rolling pin. Mix with the almond extract and melted butter, then press into the base of the prepared tin and bake for 10 mins. Set aside to cool while you make the filling.
• In your largest bowl, whisk the cheese with an electric whisk until creamy. Add the sugar and whisk to combine. Whisk in the flour, then the vanilla, the eggs, one at a time, and finally the soured cream.
• Dollop spoonfuls of mixture into the tin, dotting in tbsps of jam as you go. Smooth the top as gently as you can.
• Carefully place tin on the middle shelf of the oven and bake for 10 mins. Scatter with remaining almonds. Decrease oven to 110C/90C fan/gas ¼ and bake for a further 35 mins. Turn off the oven, keep the door closed and leave cheesecake to cool for 1 hr. Open oven door and leave it ajar for another hour (you can use your oven gloves to wedge it open). Cool for a third hour at room temp, then cover and chill overnight.
• Remove from the tin and carefully peel off the parchment. Dust with icing sugar and serve with cream.

ALMOND STREUSEL-CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

CHERRY-ALMOND CHEESECAKE

Steps:

• Stir Crust Mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture onto bottom of pie plate.
• Pour milk into medium bowl. Add Filling Mix and almond extract. Beat with electric mixer on low speed 30 sec. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour.
• Squeeze Fruit Topping from pouch onto cheesecake; gently spread to evenly cover top of cheesecake. Store leftover cheesecake in refrigerator.