Fresh Cherry Cheesecake
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄4 cups butter cookie crumbs
- 3 tablespoons unsalted butter, melted
-
Filling
- 2 (8 ounce) packages cream cheese, softened
- 1 cup small curd cottage cheese, drained if necessary
- 1 cup sour cream
- 1⁄2 cup all-purpose flour
- 10 ounces sweetened condensed milk
- 3 eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh cherries, pitted
-
Topping
- 1⁄2 cup whipping cream
- 2 tablespoons sugar
- 1⁄4 teaspoon almond extract
- 12 cherries
directions
- Crust-in a bowl, combine cookie crumbs and butter; press into the bottom of a greased 9-inch springform pan; freeze.
- Filling-in a large mixer bowl, beat cream cheese, cottage cheese, sour cream and flour on med-high speed for 3 minutes.
- Mix in sweetened condensed milk.
- Add eggs, one at a time, beating after each addition.
- Add lemon juice, vanilla and almond extract.
- Fold in cherries.
- Pour batter over frozen crust.
- Bake in a preheated 350° oven for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool for 2 hours.
- Cover and refrigerate for 6 hours before decorating and serving.
- Topping-in a well-chilled bowl, whip cream on med-high speed until soft peaks form.
- With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form.
- Add almond extract and stir to incorporate.
- Ice top of cake or pipe rosettes around top of cake, if desired.
- Top with cherries.
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