FRESH CHERRY CHEESECAKE
Creamy and luscious with the flavor notes of fresh cherries, pistachio, and lemon running throughout, this fresh cherry cheesecake never disappoints.
Provided by Meg van der Kruik
Categories Dessert
Number Of Ingredients 20
Steps:
- Add the halved, pitted cherries to a saucepan, stir in the water, sugar, lemon juice, and cornstarch. Bring the mixture just to a boil over medium heat, as soon as you see the first bubbles form and start to pop, reduce the heat to a low simmer and cook for 10 minutes, stirring frequently. Using the back of the spoon to break up the cherries as it cooks.
- Once thickened remove the cherry sauce from the heat and let it cool to room temperature. Blend until smooth. The filling can be made up to 3 days in advance and stored in the refrigerator until you are ready to make the cheesecake
- Preheat the oven to 350°F and brush the walls and the base of a 9-inch springform pan with 1/4 tablespoon of the melted butter.
- Add the pistachios to the bowl of a food processor and pulse 10-12 times until coarse crumbs are formed. Remove 1/4 cup of the pistachio crumbs and set aside.
- Add the graham crackers to the food processor and process until the mixture has reached the consistency of fine crumbs. Slowly stream in the remianing melted butter with the food processor running. Stop to scrape sides if necessary, set aside.
- Sprinkle the reserved 1/4 cup pistachio crumbs into the prepared pan. Tilt and roll the pan until the sides of the springform pan are coated in pistachio crumbs. Press the mixture in the food processor into the bottom of the pan to form the crust.
- Bake for 10 minutes. Remove from the oven and cool completley while preparing the filling.
- In the bowl of a stand mixer add the softened cream cheese, vanilla, lemon zest, and sugar. Beat until light and fluffy, about 2 to 3 minutes.
- Add the cherry sauce and beat until incorporated.
- Beat in the eggs, 1 at a time, then add the flour. Beat until incorporated. Pour the filling onto the crust in the prepared pan and smooth the top.
- Place the filled springform pan inside of the 8x8 baking dish and place both pans in the oven. Before closing the oven door, carefully fill the pan 1/3 of the way up the sides of the springform pan with very hot water.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
- Remove the cake from the oven and let it cool completely on a wire rack.
- Once cooled, use a pairing knife to loosen the sides the cheesecake from the pan. Chill the cheesecake for at least 4 hours before decorating to serve.
- Combine the cherry halves, sugar and lemon juice in a bowl. Stir to combine then set aside to macerate.
- Pour the fresh cherry sauce over the top and spread to the edges.
- Arrange the macerated cherries around the edges. Sprinkle the lemon zest around the outside edge. Serve immediatley. Store any leftovers in the refridgerator.
CHERRY MASH CANDY
This is one of my favorite Christmas candies!
Provided by CKSONG
Categories Desserts Chocolate Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, stir together sugar, milk, marshmallows, butter, and salt. Simmer for about 5 minutes or until mixture reaches soft ball stage, 240 degrees F (115 degrees C). Turn off heat. Add cherry chips and vanilla; stir until melted.
- Pour mixture into a well-greased 9x13 inch pan, and let cool until firm.
- In a microwave, or in a saucepan over low heat, melt chocolate chips and peanut butter. Pour over cherry mixture and spread evenly. Allow to cool completely before cutting.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 71.9 g, Cholesterol 24.4 mg, Fat 29.8 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 14.7 g, Sodium 189.6 mg, Sugar 54.4 g
CHERRY MASH CHEESECAKE
From Taste of Home's cooking school recipe collection. Plan ahead.This needs to be made the day before and refrigerated overnight!
Provided by MackinacBride
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the crushed chocolate wafers and melted butter; mix well.
- Press onto the bottom of a greased 9-inch springform pan.
- Bake at 350 degrees Fahrenheit for 10 minutes.
- Cool on a wire rack.
- In a large mixing bowl, beat cream cheese, sugar and flour until smooth.
- Add eggs, sour cream and vanilla; beat on low speed just until combined.
- Stir in chocolate chips, maraschino cherries, and chopped peanuts.
- Pour into crust.
- Bake at 325 degrees Fahrenheit for 1 hour or until center is almost set.
- Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of spring form pan to loosen.
- Cool for 1 hour longer.
- Refrigerate overnight.
- Remove side of pan.
- Refrigerate any leftovers.
Nutrition Facts : Calories 612.9, Fat 45.4, SaturatedFat 22.8, Cholesterol 134.7, Sodium 408.9, Carbohydrate 46.6, Fiber 3, Sugar 32.6, Protein 10.8
CHERRY CHEESECAKE
This recipe has two names; Cherry Cheese Cake and/or Cherry Cream Cheese Pie. It is delicious!
Provided by L. J. Bryan
Categories Desserts Cakes Holiday Cake Recipes
Time 5h30m
Yield 12
Number Of Ingredients 6
Steps:
- Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
- Pour cherry pie filling on top of pie. Serve.
Nutrition Facts : Calories 316.2 calories, Carbohydrate 44.2 g, Cholesterol 31.6 mg, Fat 13.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6.8 g, Sodium 205.7 mg, Sugar 24.7 g
CHERRY CHEESECAKE
When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace. Even the chilling time is flexible if you're in a big hurry. -Mary Smith Bradenton, Florida
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.
Nutrition Facts : Calories 464 calories, Fat 24g fat (14g saturated fat), Cholesterol 43mg cholesterol, Sodium 250mg sodium, Carbohydrate 57g carbohydrate (46g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY MASH BARS
This recipe makes delicious little fudge squares that would be excellent on a holiday cookie tray. They are SWEET but really flavorful. Perfect as small squares. If you like Chocolate and Cherries this recipe is for you. The candy bar was originally called Cherry Chase, and then Cherry Chaser, before becoming known as Cherry Mash. It can be found throughout the Midwest in most grocery and convenience stores and mass-merchandise outlets. I made them with pecans b/c I did not have peanuts and they were still delicious. I found the cherry chips at our Super Walmart next to the chocolate chips.
Provided by NcMysteryShopper
Categories Bar Cookie
Time 10m
Yield 40-60 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips.
- Spread in 8 or 9" square pan which has been lined with parchment or wax paper.
- Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally.
- Stir in peanuts. Spread evenly over cherry layer.
- Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).
Nutrition Facts : Calories 103.4, Fat 6.5, SaturatedFat 2, Cholesterol 2.3, Sodium 82.9, Carbohydrate 10.6, Fiber 0.9, Sugar 8.5, Protein 2.4
EASY CHERRY CHEESECAKE
This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.
Provided by beckas
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Place the cream cheese in a bowl in the microwave.
- Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
- Add sugar to cream cheese and beat it with an electric mixer until smooth.
- Add eggs and vanilla and blend until smooth.
- Pour into ready made crust.
- Bake at 350 degrees for 25 to 30 minutes.
- Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
- Let cool.
- Top with cherry pie filling and chill.
Nutrition Facts : Calories 495.1, Fat 28.1, SaturatedFat 12.9, Cholesterol 109, Sodium 384.2, Carbohydrate 55.3, Fiber 0.9, Sugar 25.9, Protein 6.5
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