Monday, January 31, 2011

Sweetheart Cheesecake

1 1/3 cup(s) (crushed) chocolate wafer cookies
4 tablespoon(s) (1/2 stick unsalted) butter, melted
2 tablespoon(s) sugar

4 large eggs, separated
1/2 cup(s) (1 stick unsalted) butter, softened
2 package(s) (8-oz.) cream cheese, softened
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 teaspoon(s) baking powder 1 tablespoon(s) lemon juice

1 cup(s) sour cream
2 tablespoon(s) sugar
1 teaspoon(s) vanilla extract
1 can(s) (21-oz.) cherry pie filling
3 tablespoon(s) orange juice, or kirsch
Preheat oven to 325-degrees F.
Stir together crust ingredients and press onto bottom and up sides of 9-inch springform pan. Bake 10 minutes.
Let cool in pan on wire rack.
In small bowl, beat egg whites on high speed until soft peaks form, 1 to 2 minutes.
Set aside. Combine 1/2 cup butter, cream cheese and egg yolks in a bowl.
Beat at medium speed, scraping sides, until creamy, 2 to 3 minutes.
Add all remaining filling ingredients except egg whites.
Continue beating, scraping sides, until well mixed, 1 to 2 minutes.
Fold in egg whites by hand. Spoon filling into pan. Bake for 55 to 65 minutes, or until center is set.
Cool 15 minutes; loosen sides of cheesecake from pan with a knife.
Leave to cool completely.
Stir together sour cream, sugar and vanilla.
Spread evenly over top of cooled cheesecake.
Spoon out 2 to 3 Tbsp. cherry sauce from pie filling; drop by teaspoonfuls onto topping.
Pull a knife through cherry sauce to form hearts.
Cover and refrigerate at least 4 hours.
To serve, stir together remaining pie filling and orange juice in medium bowl; spoon over cheesecake.

Now to decide which one to make.............

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