Cherry Cheesecake

It’s Wednesday, a hump day.

I think we all need to take a small break with a huge treat to get us through the rest of the week.  I decided on a cheesecake, with Oreo cookies crust and topped with cherry pie filling.  My son is going to love this too. Cheesecake is one of his favorite desserts, followed by fruit sorbet smoothie and strawberry tart.

He had his first taste of cheesecake almost 12 years ago, back when we were living in Okinawa, Japan.  I was already experimenting with cooking and baking back then.  And I had baked my very first cheesecake – a plain New York Cheesecake.  It had cracked in several places, because of temperature and dry moisture inside the oven, and yet that cheesecake was sweet, smooth, creamy, and finger licking good.  Ramon and I sat down and finished that cheesecake in less than two days.  I don’t even remember if my husband had a slice…

Ramon was only 7 years old at that time, but never forgot how good that cheesecake tasted.  Ever since then, cheesecake became one of his favorite desserts, and often requests it for his birthday.

This cheesecake has everything a child would want.  Shoot, adults want this too. I can eat several slices and not blink an eye.  It has Oreo Cookies for the crust, and cherry pie filling on top!

If you’re worried that it might be a bit difficult to make, don’t be, because it really is not.  Just take your time.  That’s what I do.  I’m actually slow in the kitchen.  That’s because I day dream.  For me, cooking and baking is a form of therapy, a way to relax and be happy. And with this cheesecake… happiness is guaranteed while i devour a few slices…

Anyway… here’s what you need to make this cheesecake.

Equipment:

9 x 3 inch spring form pan

Heavy Duty Cookie sheet

Oven

Standup Mixer (or you can manually mix using a strong wooden spoon)

Food Processor (or any other means of grinding the Oreo Cookies)

Parchment paper to line the bottom of the pan (optional) – but this will make slicing and removing the cheesecake slices easier.

Helpful Tips:

Tip #1:   I line the bottom of the pan with parchment paper for easy removal of the cheesecake once sliced.

Tip #2:  For crust only covering the bottom and a small portion of the sides of the pan, you will only need about 20 Oreo Cookies instead of 30. (You can snack on the remaining 10 cookies to keep you motivated…)

Crust:

30 Oreo Cookies – finely ground

1 stick or ½ cup butter – melted

Combine finely ground Oreo Cookies and melted butter in a large mixing bowl.  (The mixture should be moist and slightly sticky which is great because it sticks easily on the bottom and sides of the pan.)

Cut out 8½ circle of parchment paper to line the bottom of the spring form pan.   (I use the removable bottom of the spring form pan as a guide to cut out the parchment paper.) This will make removing a slice of cheesecake easy.

Filling:

4 – (8 ounce) packages cream cheese, softened

1½ cups fine sugar

1 – (8 ounce) tub sour cream

2 TBSPs. all purpose flour

1 TBSP. fresh lemon juice

1 TBSP. vanilla extract

Zest of 1 medium size orange (about 1½ tsps.)

Zest of 1 medium size lemon (about 1½ tsps.)

6 large eggs

Beat cheese until smooth, using the paddle of a stand up mixer.  Scrape the bottom and sides of the bowl.  Add sugar and flour.  Continue to beat until smooth and fluffy, again scraping the bottom and sides of the bowl.

Add sour cream, lemon juice, vanilla extract, lemon and orange zest.  Continue to beat over medium speed until well blended.

Add eggs, one at a time, beating just until combined.

Pour mixture into the prepared spring form pan.  Place pan on a cookie sheet and bake in a preheated oven at 325°F for 60 minutes or until set.  Turn the heat off and leave the cheesecake in the oven, with the door slightly open, for 1 hour.

Completely cool cheesecake on a wire cooling rack. Cover with foil and transfer cheesecake into the refrigerator and cool at least 5 hours.

Run a thin – flat knife around the pan and then remove the spring form pan (sides only).  Place the cheesecake in a large, flat cake holder.

Topping:

1 – (21 ounce can) Cherry Pie Filling – chilled

Pour the can of Cherry Pie Filling over cheesecake.  Slice and serve.  (When slicing, use a thin, sharp knife, wiping the knife in between slices, to keep the slices clean.)

Enjoy and Happy Cooking!

Tess

Advertisements

3 thoughts on “Cherry Cheesecake

  1. Cheesecake…A hit at dinner parties! Last year I made an Italian Cheesecake, my first ever, and it tasted wonderful. Mine seemed firmer than this one you posted. Something that I don’t indulge in too often. Thanks for posting desserts. They are my favorite to make!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s