Tuesday, September 19, 2017


adapted from :    Joy of Baking; (so delicious)...

Graham Cracker Crust :

1 1/2  cups  graham cracker crumbs or digestive biscuits, crushed  (150 gm)
2  tbsp  granulated white sugar  (30 gm)
6  tbsp  unsalted butter, melted  (85 gm)

Cheesecake Filling :

227  gm  cream cheese, at room temperature
1/4  cup  granulated white sugar  (50 gm)
1  tsp  pure vanilla extract
1  cup  heavy whipping cream  (240 ml)  (I use UHT Dairy Whipping Cream)

Topping :

595 gm  cherry pie filling  (I use strawberry pie filling) or any of your choice

Directions :

1.  Graham Cracker Crust :  In a large bowl, mix together the graham cracker crumbs, sugar and melted butter.  Press onto the bottom and up the sides of a well greased 8/9 inch (20/23cm) tart pan with removable bottom.  (I use a 8 inch tart pan).  (A springform pan can also be used; press the crumb mixture onto the bottom and about 1 inch (2.5cm) up the sides of the pan).  Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

2.  Cheesecake Filling :  Beat cream cheese until smooth.  Add the sugar and beat until light and fluffy.  Scrape down the sides of the bowl and beat in the vanilla extract.

3.  In another clean bowl, beat the whipping cream until soft peaks form.  Gradually fold or beat the whipped cream into the cream cheese mixture using a hand whisk.  Then using a spatula pour the filling over the chilled graham cracker crust and smooth the top.  Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the cheese filling.  Return to the refrigerator to chill for several hours, or even overnight...


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