Sweetheart Cheesecake
12
servings
60 min
PREP TIME
08 hrs 05 min
TOTAL TIME

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

How to make

  1. STEP 1

    Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan. 

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom of prepared pan. Bake 10 minutes. Cool.

  3. STEP 3

    Place egg whites into bowl. Beat at high speed, scraping bowl often, until soft peaks form. Set aside.

  4. STEP 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. STEP 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. STEP 6

    Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)

  7. STEP 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. STEP 8

    Stir together remaining pie filling and kirsch in bowl; spoon over cheesecake at serving time. Store refrigerated.

Nutrition

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

Reviews

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our online community

  May 01, 2017

Have made this recipe numerous times and everyone always loves it!

— says Karen
Helpful?
  April 22, 2015

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 :)

— says Louisa Roets
Helpful?
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