Cherry Cheesecake II RecipeOrigin: America Period: Traditional |
Ingredients:
150g Graham Cracker (or Digestive Biscuit) Crumbs 
Cherry Cheesecake II Preparation:Method:Combine the biscuit (cookie) crumbs and butter in a bowl then press into the base of a 22cm diameter springform cake tin before placing in an oven pre-heated to 160°C and bake for 10 minutes then remove from the oven and set aside. Meanwhile, soften the cream cheese in a bowl then cream together the cheese and sugar until thoroughly blended. Add the eggs, one at a time, beating thoroughly after each addition then whisk in the vanilla before pouring the filling over the crust. Transfer to an oven pre-heated to 220°C and bake for 10 minutes. At this point reduce the oven temperature to 120°C and bake for a further 30 minutes, or until the filling is set. Remove from the oven and set on a wire rack. Loosen the sides of the pan, but do not remove and allow the cheesecake to cool completely. Now remove the sides of the pan and transfer the cheesecake to the refrigerator to chill. Top with the cherry pie filling and serve. |
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