The Best Unbaked Cherry Cheesecake Ever
by LuCynda at Allrecipes.com
Graham Cracker Crust:
(You can always just buy a crust if you don't want to make it. Store bought graham cracker crumbs make it easier, too. I'm all about easy/simple helps!)
1 1/4 cups graham cracker crumbs
1/4 cup margarine, softened
1/4 cup sugar (or 1/3 cup, dependent on your preference)
Filling:
1 (8 ounce) package of cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 can cherry pie filling or other filling of your choice
**These tips are not part of the recipe but they're good tips to keep in mind when making cheesecake.**
Cheesecake Tips:
- The cream cheese should be at room temperature before you begin mixing, or you'll end up with lumps in your cheesecake.
- Using cold cream cheese also leads to overbeating--whipping too much air into the batter--which forms unattractive air bubbles on the surface of the cake.
- Unless the recipe instructions specifically note otherwise, you should beat the cream cheese by itself until it's smooth and light, before adding any other ingredients.
- If you end up with lumps in your batter, run the mixture through a sieve or give it a quick spin in the food processor and you'll have silky smooth results.
Mix together graham cracker crumbs, margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat the cream cheese until smooth. Add powdered sugar and vanilla and beat until smooth again and to a spreadable stage. Add the whipped cream into the cream cheese mixture and whisk/beat until smooth. Pour cream cheese into the prepared crust. Smooth the top with a spatula and refrigerate until firm, about 2 to 3 hours.
Spread the cherry pie filling over the top and refrigerate until ready to serve.
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