Sweetheart Cheesecake

Cherry Cheesecake Recipe
25
2 Reviews
Rich, homemade cheesecake sweetened with a decorative ring of hearts.
60 min
Prep Time
8:05
Total Time
12 servings

Ingredients

Crust

1 1/3 cups
crushed chocolate wafer cookies
1/4 cup
Land O Lakes® Butter, melted
2 tablespoons
sugar

Filling

4
large Land O Lakes® 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

Topping

1 cup
sour cream
2 tablespoons
sugar
1 teaspoon
vanilla

Cherry Mixture

1 (21-ounce) can
cherry pie filling
3 tablespoons
kirsch or orange juice, if desired

Directions

  1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan. 
  2. Combine all crust ingredients in bowl. Press onto bottom of prepared pan. Bake 10 minutes. Cool.
  3. Place egg whites into bowl. Beat at high speed, scraping bowl often, until soft peaks form. Set aside.
  4. Combine 1/2 cup butter, cream cheese and egg yolks into 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.
  5. Spoon filling into crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 55-65 minutes or until center is set and firm to the touch. Cool 15 minutes.
  6. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)
  7. Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. 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.
  8. Stir together remaining pie filling and kirsch in bowl; spoon over cheesecake at serving time. Store refrigerated.

Recipe Tips

Nutrition Facts (1 serving)

Calories
490
Cholesterol
150mg
Carbohydrates
48g
Protein
7g
Fat
29g
Sodium
310mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

this is one of the most fantastic cheesecake recipes ever - I am making same for many years now and would never do another one. When I am over in the UK visiting (I am from South Africa), I always treat my Brittish friend with this wonderfull cheesecake :)

Posted April 22, 2015 by Louisa Roets

Rating

This is to die for. Can substitute any pie filling. Can substitute any type of cookie, i.e., vanilla wafers, ginger snaps, etc.

Posted February 07, 2009 by Merrily

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