Uploaded on May 11, 2010
Music by: Jason Shaw http://www.youtube.com/user/audionautix
Max had been asking for a cherry cheesecake for a couple of weeks, so this is what I made him. I'm sure that this is a familiar recipe to many of you.
I didn't invent this recipe, I found it in a recipe book and I give a demonstration and recipe review in this video.
To me, nothing takes the place of a real baked New York style cheesecake, but this is a very nice and light dessert to serve especially after a big meal. Most people love this, so it is a great thing to bring to a pot luck dinner. Make it the night before and just grab it out of the fridge and go!
Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar
1 (8 ounce) package cream cheese (room temperature)
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling (or other filling of your choice)
Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate or into an 8"x8" baking dish or cake pan.
Whip the whipping cream until thick.
Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Gently but thoroughly blend in whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula. Spread the cherry pie filling over the top, and refrigerate at least 2-3 hours minimum before cutting. Told you! Hardest part!
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