Cherry Cheesecake

Why does everyone love cheesecake? Why is it one of the most satisfying desserts on the planet? The answer is very simple. Cheesecake is creamy, luscious, and immensely sweet without being overpowering. Another reason we love cheesecake is that we eat first with our eyes and cheesecakes are always so lovely. The cherry cheesecake is especially pretty with the bright red cherry topping. The combination of cheesecake and cherries is a marriage born in Heaven.

To make a real homemade cheesecake, you first need to make the graham cracker crust instead of buying it. If you have never tried the home cooked crust, you must try it. First preheat the oven to 300 degrees. In a small bowl combine one third cup melted butter, one and one fourth cup graham cracker crumbs, and one fourth cup sugar. Mix until the ingredients are completely incorporated. Pour into a greased nine inch spring form pan. Press the crust into the bottom of the pan and up the sides. A real homemade crust does not have to be perfect so don't sweat the small stuff.

The cheesecake is very simple to make. If you have never made a cheesecake, give up the fear. Cheesecake's reputation as being a difficult dessert to make is very over rated. Actually cheesecake is very simple if you follow certain rules. The main rule for the cheesecake mixture is not to over beat. Another very simple rule is that cream cheese is impossible to work with unless it is close to room temperature so take it out at least an hour before you start the recipe. Take the cream cheese out of the package and place it into a bowl so that it can soften.

If you have a stand mixer, you should certainly use it to make cheesecake. Place four eight ounce packages of softened cream cheese into the mixing bowl. Beat the cream cheese on medium until it is fluffy. Slowly add one can of sweetened condensed milk. This sweetened condensed milk provides creaminess and, of course, the sweetness. You cannot substitute any kind of milk for this ingredient. You must use sweetened condensed milk. You can find it in any grocery store on the bakery aisle. Beat until smooth.

Next you add four eggs. Add the eggs one at a time and beat on medium until each egg is fully incorporated. Add one third cup unsifted all purpose flour. Before adding the flour, cut your mixer down to slow or you will have a flour shower. When the flour is fully incorporated add one tablespoon vanilla. Use the real vanilla not the cheap stuff because vanilla provides most of the flavor for the cheesecake.

Pour the cheesecake mixture into your prepared crust. Before putting your cheesecake into the oven, put a pan of water on the bottom rack of your oven. This water will help provide moisture to your cheesecake and help the top not to crack. Now put your cheesecake into your oven. Bake for one hour or until the top is lightly browned. Do not open the oven until your cheesecake should be almost done. If you don't trust your oven, peek through the window. Bake until the middle of the cheesecake is almost set.

Take the cheesecake out of the oven and place on a wire rack. After ten minutes run a sharp knife around the side of the spring form pan to loosen the cheesecake. Let the cheesecake cool for an hour. Then you can put it in the refrigerator until it is thoroughly cooled. Overnight is best.

Remove the side and put the cheesecake on a platter. You can leave the bottom of the pan on or take it off. You decide. Before serving pout a can of cherry pie filling over the cheesecake and let it run over the side. I know you are thinking canned pie filling. You will be surprised. It is really good if you buy a good brand. No one will know you took this shortcut. Enjoy.

Technorati Tags: Cheesecake Factory Restaurant, Cherry Cheesecake, Cherry Cheesecake

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