This recipe is a modified version
of Blueberry-hazelnut cheesecake from Desserts: Mouthwatering
recipes for delectable dishes by Rosemary Wilkinson (ISBN
1-84309-010-4). I think it's a very good book for dessert
but I can't find it anywhere on internet. I bought it
from the local bookstore.
Ingredient
- 1 can Comstock cherry pie filling
- 5 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 3/4 cups (6 oz) cream cheese at room temperature
- 1 egg
- 1/2 cup whipping cream
- 1 Keebler gramham cookies ready crust
Procedure
-
Preheat the oven to 350F.
-
Beat together the cream cheese and granulated sugar until
light and fluffy. Add egg, lemon juice, liquer of
your choice, if using, and the cream cheese. Beat
until thoroughly blended.
-
Pour the cheese mixture into the pastry shell.
-
Bake until just set (20-25 minutes)
-
Let it cool completely on a wire rack, then cover and
chill for at least 1 hour.
-
Spread the cherry pie filling on the top of the cheese
pie. Serve at room temperature.
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