Cherry Cheesecake


Cherry Cheesecake
This retro dessert gets an update with a homemade cherry topping.


2 cups (500 mL) graham wafer crumbs
1/3 cup (75 mL) butter, melted

2 pkg (each 8 oz/250 g) cream cheese, softened
1 can (300 mL) sweetened condensed milk
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) vanilla

1 jar (28 oz/796 mL) red sour cherries, in light syrup
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1/2 tsp (2 mL) finely grated orange rind


In bowl, stir crumbs with butter until moistened; press into greased 13- x 9-inch (3 L) glass baking dish. Bake in 350°F (180°C) oven until set, about 10 minutes; let cool on rack.

Filling: In large bowl, beat cheese until fluffy. Beat in condensed milk, cream and vanilla; pour over base, smoothing top. Cover and refrigerate until firm, about 4 hours.

Topping: Drain cherries, reserving juice in saucepan; add sugar and bring to boil. Whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into juice and cook, stirring, until thickened, about 1 minute. Remove from heat. Stir in cherries and orange rind; let cool. (Make-ahead: Cover and refrigerate cheesecake and topping separately for up to 2 days.)

Cut cheesecake into serving sizes; serve with topping.

Servings: 12

Nutritional Info.

approx. Per Serving

Cal  459

Pro  8 g

Total Fat  26 g

Sat. Fat  16 g

Carb- 51 g

Fibre  1 g

Chol  77 mg

Sodium  317 mg

%RDI  -

Calcium  13%

Iron  16%

Vit A  30%

Vit C  3%

Folate  12%