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Cheese Cake #6

Author/Submitted by:
Servings: 16
Categories: Cheesecakes / Desserts


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

-----CHERRY GLAZE-----
16  ounces  Canned cherries
1/2  cup  Sugar
2  tablespoons  Cornstarch
    Red food coloring, optional

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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