Just thinking about cheesecake sets my mouth watering for a big piece of the light, airy confection made with a graham cracker crust and smooth creamy vanilla filling, with a favorite topping of cherries or strawberries or blueberries.
What would the world be without spices? Spices are to desserts what colours are to the world. They are fun, interesting, tantalizing, and fairly cheap, therefore I like to keep a wide selection of spices in my cupboards.
The most common spice is definitely vanilla. I recommend using a natural extract that has a far better taste than the industrial kind.
Prep Time: 45 minutes
Cook Time: 1 hour, 20 minutes
This is from scratch if u don’t have time for the crust just buy one GRAHAM ready bake one
½ cup (4 oz.) melted butter or margarine
1 cup + 4 tablespoons flour
2 teaspoons baking powder
½ cup of sugar
1 egg, beaten
2 – 8 oz. packages cream cheese
2 tablespoon flour
1 cup of sugar
1 teaspoon vanilla extract (not the flavoring)
1 ½ cups 2% milk
4 cups pitted sour cherries, drained (these can be fresh, frozen or canned)
1 ½ cups cherry juice (or other red tart juice e.g. cranberry)
¼ cup cornstarch
1/3 cup brown sugar
1/3 cup white sugar
Preheat oven 350°F.
Spray 9-inch pan with baking spray.
Combine all crust ingredients in a small bowl. Use a fork.
Spray no-stick baking spray on the bottom of the cake pan.
Spread crust dough evenly over the bottom of the cake pan and a bit up the sides (no more than an inch). Set aside.
In a Beater bowl place, all filling ingredients in the order given.
Using a paddle attachment, beat until filling is smooth and has no lumps. This step can also be done using a good blender.
Pour filling onto the base.
Set cake pan on jelly roll pan and bake in preheated oven for about 60 minutes, until the top feels firm to the touch.
Cool on a cooling rack and remove cake sides and bottom and place on a pretty cake plate to serve.
Homemade Cherry Sauce:
In a medium saucepan, combine the cornstarch and sugars.
Slowly whisk in the cherry juice.
Heat over medium heat until thickened and clear.
Immediately add the drained cherries and, stirring constantly, bring cherries back to a boil.
Remove from heat (Cherries are a very tender fruit and should not be overcooked).
Add flavorings. Pour into a pretty serving bowl to pass around so everyone
Recipe Submitted by Good Old Bajan Cooking Group.
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