My sister and her hubby have an orchard and every year they ship the family boxes upon boxes of fresh cherries direct from their farm, and OMG, it’s delicious cherry heaven here! We get Rainer and Bing cherry love. The picture is of the Rainer cherries.
I posted a recipe for my cherry cobbler over at my FaceBook wall, but thought since some of the recipes are longer, I’d post the rest here as I get time. Can you tell what I’ll be doing in between writing my naughty books? Oh yes, sweet cherry pie, ya’ll. lmao. Enjoy!
Black Forest Cherry Cheesecake
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 3 tablespoons margarine or butter, melted
- 16 ounces cream cheese; softened
- 14 ounces can Eagle Brand creamy chocolate sweetened condensed milk
- 3 eggs
- 3 tablespoons cornstarch
- 1 teaspoon almond extract
- 2 cups cherry pie filling made from fresh bing cherries; chilled
Instructions
For cherry filling: melt 2 tablespoons butter in a sauté pan and add pitted, and sliced in half cherries. Slowly add 1/4 cup granulated sugar and 4 tablespoons of water. Stir until sugar dissolves into simple cherry infused syrup. Remove cherries from heat and chill covered in refrigerator until needed.
Cheesecake prep and cooking:
- Preheat oven to 300 degrees F. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
- In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into prepared pan.
- Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.
Oh my, that sounds great. I just bought a bag of cherries from the store not to long ago….most are gone now though. lol
OMG, YUM!!!! *_* That looks awesome girl. I love cherries, and I love cherry cheese cake.