Tuesday, December 27, 2005

An addenda to the Christmas Day Post....

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I was asked by a couple people to post the recipe for the incredible Cherry Swirl Cheesecake posted on Christmas Day. It really is worth printing out if you love Cheesecake, because it is one of the most delicious versions I've ever had (and everyone who tasted it emphatically agreed). What is also convenient is that it takes a very short time to cook (35-40 mins).
Give it a try, and if you don't like blueberry, substitute any other fruit flavor!

(It looks much more impressive once the pans sides have been removed)

Cherry Swirl Cheesecake

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Indredients

2 cups graham cracker crumbs (I made my own, crushing them by hand)
3 tablespoons granulated sugar
1/2 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/2 teaspoon ground cinnamon
3 large eggs
1 teaspoon vanilla extract
(21-ounce) can Cherry (or whatever type--even make your own!) pie filling
Preheat oven to 375 F
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Crust:
You might want to coat the Spring form pan with a bit of non-stick spray. In a medium bowl, with a large fork, blend together graham cracker crumbs, 3 tablespoons sugar, a half teaspoon of cinnamon, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan, chill in refridgerator for a few minutes while preparing the---
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Filling:
Using an electric mixer (mine is the hand held model, which if you are not careful can be a bit messy but works just as well) soften cream cheese until light and fluffy. Gradually add 1 cup sugar; mixing well. Add in eggs, one at a time, beating fairly well after each addition. Add in vanilla and beat well (but not for too long). Pour half of the batter into the prepared pan. Spoon (blueberry) pie filling on top of the batter in a ring pattern about halfway from the edge of the cake. Pour the remaining batter on top.
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Bake in a 375°F(190°C) oven for 35 to 40 minutes. It will still be a bit Jiggly, no worries this is desired. Cool to room temperature on a wire rack. Loosen the crust from sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheescake completely. Cover and chill at least 4 hours before serving.Makes 16 servings. Let me know if any of you try this...you will not regret it!
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Laters :)Posted by Persian Guy :: 9:12 AM :: 9 Comments:
Written at 9:12 AM by The Persian.
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