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Crust:
Cake:
Sour Cream Topping:
Cherry Topping:
Preheat to 425°F.
Mix crust ingredients and pat into a 9" or 10" springform pan.
Cream the cheese in an electric mixer on lowest speed until smooth. Blend in condensed milk, then add sugar and flour. Add eggs and yolk and continue blending until smooth and liquid. Stir in almond and vanilla flavorings.
Place springform pan on a parchment paper-lined baking sheet. Pour batter into pan. Bake for 15 minutes at 425°F. Lower heat to 225°F and bake another 50 minutes.
Mix Sour Cream Topping ingredients together. Increase oven temperature to 350°F and spread topping on baked cake. Bake for an additional 8 minutes to set topping. Turn oven off. Open oven door and let cake cool 1 hour in oven before chilling.
Cover cake with plastic wrap and refrigerate overnight. Top with cherry topping.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1-1/4 cup graham or shortbread cookie crumbs
1/4 cup white sugar
1 pinch cinnamon
1/4 cup unsalted butter, melted
2-1/2 pounds cream cheese, softened
1 can condensed milk
2/3 cup sugar
1/4 cup all-purpose flour
4 eggs
1 extra egg yolk
2 drops almond extract
2 tsp. pure vanilla
2 cups sour cream
2 tbsp. sugar
1 tsp. pure vanilla
1 19-ounce can cherry pie filling
1 tbsp. cherry liqueur or kirsch, optional
1/8 tsp. almond extract
Here's a very good cheesecake recipe that uses condensed milk. It's from one of my favorite cookbook authors and webmasters (www.betterbaking.com), Marcy Goldman. She says: "A crimson crown of sweet cherries on top creates a riveting finish. Who says 'no' to cheesecake?"