Vanilla Cheesecake With Cherry Topping Food

VANILLA CHEESECAKE WITH CHERRY-BERRY TOPPING

Steps:

• Directions Heat the oven to 325°. Make Graham Cracker Crust (below). While crust is chilling, continue with the recipe.
• Beat the cream cheese in a large bowl with the electric mixer on medium speed until smooth. Gradually beat in the sugar and vanilla until smooth. Beat in the eggs, one at a time.
• Pour the cheesecake mixture into the crust, and spread evenly. Bake about 40 minutes or until filling is set. Place pan on a wire cooling rack. Cool 30 minutes.
• Cover the cheesecake and refrigerate at least 3 hours but no longer than 48 hours. While the cheesecake is chilling, make Cherry-Berry Topping (below).
• Serve the cheesecake with the topping. Store covered in refrigerator.
• Graham Cracker Crust Mix the cracker crumbs, sugar and margarine. Press firmly and evenly against bottom and side of the ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
• Cherry-Berry Topping Rinse the strawberries with cool water, and pat dry with paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices. Mix the strawberries, pie filling and lemon juice in a medium bowl. Cover and refrigerate topping until you are ready to serve the cheesecake.

NEW YORK CHEESECAKE

Steps:

• Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
• Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
• Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.

VANILLA CHEESECAKE WITH CHERRY TOPPING

Steps:

• Preheat oven to 400.
• To prepare crust combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water, toss with a fork until moist and crumbly. Gently press mixture into bottom and 1½ inches up sides of a 9 spring form pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
• Reduce oven temperature to 325.
• To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture, beat well, Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla beans, stir seeds into cheese mixture, reserving bean halves.
• Pour cheese mixture into prepared pan, bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
• To prepare topping, combine port, ½ cup sugar cherries, and reserved vanilla bean halves in a large saucepan, bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves, discard.
• Combine juice, cornstarch: and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.