2 pk (8 oz) cream cheese
1 c Sour cream
3 Eggs, slightly beaten
1/4 c Lemon juice
3/4 c Sugar
2 tb Flour
1 ts Vanilla extract
1/2 ts Salt
1 cn Cherry pie filling
I have been making this cheesecake for nearly 15 years, and in that time
have experimented, but never improved upon the basic recipe. It is so
delicious, (rich, but not too sweet) easy, and always comes out perfect!
It’s also great as a last minute dessert, as it takes a minimum of effort
and fuss.
Source: Woman’s Day Magazine, February 10, 1981
All ingredients should be at room temp.
Method: In an 8 or 9″ square pan, mash cream cheese with a fork until it is
very soft. Add sugar, flour, and salt, blend well.
Add remaining ingredients. Mix briskly and blend thoroughly, scraping down
the sides of the pan as you go.
Bake in a preheated 350 degree oven 45 minutes, or until toothpick inserted
in center comes out clean.
Cool in pan, then spread cherries on top. Chill and serve.
Notes: I don’t often use the topping, and of course it’s easy to
substitute any kind of pie filling as a topping. I’ve also used sugar-free
spreadable fruit (mmm, marmalade!) to “glaze” the top, and if you like
chocolate chip cheesecake, stir in a 1/2 cup or so of the mini-chips. I’ve
also added a couple of Tablespoons of unsweetened cocoa to the batter for a
light, subtle chocolate flavor. It’s also a delicious cheesecake when
served _plain!_
Another way I’ve been doing this is to put foil cupcake papers on a cookie
sheet, or in a cupcake tin and bake them as individuals cheesecakes. They
take 20-25 minutes in *my* oven in this form.
Yields
1 Servings
