Rich, homemade cheesecake sweetened with a decorative ring of hearts.
| 4 |
|
eggs, separated |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 2 |
|
(8-ounce) packages cream cheese, softened |
| 1 |
|
cup sugar |
| 1 |
|
tablespoon cornstarch |
| 1 |
|
teaspoon baking powder |
| 1 |
|
tablespoon lemon juice |
| 1 |
|
cup sour cream |
| 2 |
|
tablespoons sugar |
| 1 |
|
teaspoon vanilla |
| 1 |
|
(21-ounce) can cherry pie filling |
| 3 |
|
tablespoons kirsch or orange juice, if desired |
Heat oven to 325°F. Stir together all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes. Cool.
Place egg whites in small bowl. Beat at high speed, scraping bowl often, until soft peaks form. Set aside.
Combine 1/2 cup butter, cream cheese and egg yolks in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed. Gently stir in beaten egg whites.
Spoon filling into prepared pan. Bake for 55 to 65 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)
Stir together sour cream, 2 tablespoons sugar and vanilla in small bowl. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours.
To serve, stir together remaining pie filling and kirsch in medium bowl; spoon over cheesecake. Store refrigerated.
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