|
|
Lattice Cherry Cheesecake
Ingredients:
1 package (20 oz) Cookie Mix *
16 ounces Cream Cheese -- Softened
1 cup Sour Cream
3/4 cup Sugar
1/4 teaspoon Almond Extract
3 each Large Eggs
21 ounces (1 cn) Cherry Pie Filling
* Cookie mix should be refrigerated Sugar Cookie dough from the dairy
Instructions:
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. |
| |
|
