Vanilla Cheesecake with Cherry Topping

Vanilla Cheesecake with Cherry Topping
Photo by Becky Luigart-Stayner

Ingredients

  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
  • 3 tablespoons all-purpose flour
  • Crust:
  • 2 (10-ounce) bags frozen pitted dark sweet cherries
  • ¾ cup graham cracker crumbs
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • Filling:
  • + 16 more ingredients
    • 2 tablespoons fresh lemon juice
    • 2 teaspoons water
    • Topping:
    • ¼ cup sugar
    • Cooking spray
    • 2 teaspoons vanilla extract
    • 4 teaspoons cornstarch
    • 4 large eggs
    • 2/3 cup tawny port or other sweet red wine
    • 1 cup sugar
    • ¼ teaspoon salt
    • 2 tablespoons butter, melted
    • 4 teaspoons water
    • 1 (8-ounce) carton fat-free sour cream
    • ½ cup sugar
    • 1 vanilla bean, split lengthwise

Preheat oven to 400°. To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; c...

View full recipe at My Recipes

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