Lattice Cherry Cheesecake Food

LATTICE-TOP CHERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add 1 stick cut-up butter and the shortening; pulse until it looks like coarse meal. Add the remaining 1 stick butter; pulse until it is in pea-size pieces. Add the egg yolk and 6 tablespoons ice water and pulse until the dough begins to clump together, adding up to 2 more tablespoons ice water if necessary. Turn out the dough onto a clean surface, divide in half and press into 2 disks. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Meanwhile, make the filling: Combine the cherries, granulated sugar, cornstarch, lemon zest and juice and almond extract in a large bowl. Toss until the sugar is dissolved and the cherries are well coated; set aside.
• Roll out one disk of dough into a 12-inch round on a floured surface. Ease into a 9-inch pie plate and trim, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other disk of dough into a 12-inch round. Trim the edges, then cut the dough into 3/4-inch-wide strips using a fluted cutter or a knife. (You should have about 12 strips.) Lay half of the strips over the pie, about 3/4 inch apart. Fold back every other strip. Lay another strip of dough perpendicular to the existing strips, then fold the dough back over the new strip. Repeat, folding back every other strip and weaving in new ones, to form a lattice. Trim the strips, leaving a 1-inch overhang. Fold the overhanging dough (strips and bottom crust) under itself, pressing to seal. Crimp the edges with your fingers or a fork, if desired.
• Brush the lattice and crust edges with the beaten egg and sprinkle with coarse sugar. Refrigerate the pie until firm, about 30 minutes. Meanwhile, put a baking sheet on the middle rack of the oven and preheat to 400˚ F.
• Put the pie on the hot baking sheet and reduce the oven temperature to 375˚ F. Bake until the crust is golden brown and the fruit is bubbling, 55 to 65 minutes. (Tent with foil if the crust is browning too quickly.) Transfer to a rack and let cool completely before slicing.

CHERRY PIE WITH LATTICE TOP

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, combine cherry pie filling, mixed berries and kirsch. Set aside.
• Gently unfold bottom crust onto floured pie dish. Pour berry filling into unbaked crust. Using a pie pan as a guide, cut a circle for the top crust from a sheet of pie crust. Use a lattice cutter to create a pattern, and generously flour each piece so that pieces of lattice do not stick. Top pie with lattice strips and flute the edge of the pie with a fork. Brush top crust with beaten egg and sprinkle lightly with sugar. Bake for 40 minutes, or until bubbling appears in the middle of pie. Cover pie with aluminum foil halfway through baking. Let sit for 20 minutes before serving.

BAKED CHERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

HOLIDAY-CRANBERRY-CHERRY-CHEESECAKE

Steps:

• In a bowl, mix cream cheese until smooth.
• Add sour cream until smooth.
• Add lemon juice and sugar until smooth.
• Pour into pie shell.
• In a bowl, mix cherry pie filling and cranberry.
• Add spices.
• Pour on top of cheesecake.
• Refrigerate about 3 hours.
• Garnish with springs of cranberries.

LATTICE CHERRY CHEESECAKE

Steps:

• Freeze cookie dough 1 hour.
• Slice into 1/8-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 1/4 cup batter and chill.
• Pour remaining batter over crust.
• Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F.
• Spoon pie filling over cheese- cake.
• Spoon reserved batter over pie filling forming a lattice design.
• Bake at 450 degrees F., 10 minutes.
• Loosen cake from rim of pan; cool before removing rim of pan.
• VARIATION:
• Substitute 13 x 9-inch baking pan for 9-inch springform pan.
• Prepare as directed except for baking.
• Bake at 350 degrees F., 40 minutes.
• Increase oven temperature to 450 degrees F.
• Continue as directed.