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Cheese Cake #6
Author/Submitted by:
Servings: 16
Categories:
Cheesecakes
/
Desserts
Ingredients: 1/2
cup
Zwieback,
or graham cracker crumbs
1
tablespoon
Sugar 1/4
teaspoon
Cinnamon 1/4
teaspoon
Nutmeg 5
Egg,
separated
1
cup
Sugar 1
pound
Cream cheese,
at room temperature
1
cup
Sour cream 2
tablespoons
Flour 1
teaspoon
Vanilla 16
ounces
Canned cherries 1/2
cup
Sugar 2
tablespoons
Cornstarch
Red food coloring,
optional
Directions:
1.
CRUST: Preheat oven to 275 degrees. Butter a 9 inch springform pan. Dust bottom and sides with a mixture of cracker crumbs, sugar, cinnamon and nutmeg.
2.
FILLING: Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Break up cream cheese; add to egg mixture beating until smooth. Add sour cream, flour and vanilla; continue beating until smooth. Beat egg whites until stiff but not dry. Gently fold into cheese mixture. Pour filling into prepared pan. Bake 70 minutes. Turn off oven and leave in 1 hour without opening oven door. Remove from oven and cool. Spread top with cherry glaze. Remove cheesecake from pan just before serving.
3.
GLAZE: Drain cherries, reserving liquid. Add enough water to cherry juice to make 1 cup. Combine with sugar and cornstarch in saucepan. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Remove from heat; stir in cherries and food color. When cool, spread over cooled cheesecake. Refrigerate until set.
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