Lattice Cherry Cheesecake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookie mix
|
* |
| 16 | ounces |
cream cheese
softened |
|
| 1 | cup |
sour cream
|
|
| ¾ | cup |
sugar
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 3 | large |
eggs
|
|
| 21 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cookie mix
|
* |
| 462.4 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sour cream
|
|
| 177 | ml |
sugar
|
|
| 1.3 | ml |
almond extract
|
*
|
| 3 | large |
eggs
|
|
| 606.9 | ml/g |
cherry pie filling
|
|
Directions
Freeze cookie dough 1 hour.
Slice into ⅛ inch slices.
Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan.
With floured fingers, seal edges to form crust.
Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve ¼ cup batter and chill. Pour remaining batter over crust.
Bake at 350℉ (180℃)., for 1 hour and 10 minutes. Increase oven temperature to 450℉ (230℃).
Spoon pie filling over cheese cake.
Spoon reserved batter over pie filling forming a lattice design.
Bake at 450℉ (230℃). for 10 minutes.
