Lattice Cherry Cheesecake Recipe - Cooking Index
Lattice Cherry Cheesecake Recipe - Cooking Index
| 1 | Cookie mix | |
| 16 oz | 454g | Cream cheese - softened |
| 1 cup | 237ml | Sour cream |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/4 teaspoon | 1.3ml | Almond extract |
| 3 teaspoons | 15ml | Eggs (large) |
| 1 | Cherry pie filling |
NOTE: Cookie mix should be refrigerated Sugar Cookie dough from the dairy.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices.
Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch Springform pan. With floured fingers, seal edges to form crust.
Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust.
Bake at 350F for 1 hour and 10 minutes Increase oven temperature to 450F.
Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design.
Bake at 450F for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
VARIATION: Substitute 13 x 9-inch baking pan for 9-inch Springform pan. Prepare as directed except for baking.
Bake at 350F for 40 minutes.
Increase oven temperature to 450F. Continue as directed.
Source:
JOHN ASH SHOW #DJ9769
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