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How To make Cherry Cheese Cake Pie
CRUST:
1 Unbaked 9" Pie Shell
FILLING:
2 cn Pitted red tart cherries
16 oz size, reserve liquid
1/2 c Sugar
1 tb Cornstarch
1/4 c Liquid drained from cherrie
1 ts Lemon juice
1/8 ts Almond extract
TOPPING:
1 1/2 pk 8 oz size cream cheese
1/2 c Sugar
2 Eggs
1/2 ts Vanilla
1. Heat oven to 425 degrees. 2. For filling, drain cherries, reserving the
1/4 cup liquid. Combine sugar and starch in large bowl, lemon juice and
almond extract. Stir in cherries. Spoon into unbakes pie shell. 3. Bake at 425 degrees F. for 15 minutes. 4. For topping, combine cream cheese, sugar,
eggs and vanilla in bowl. Beat with electric mixer until well blended. Spoon over hot cherry filling. Reduce oven temperature to 350 degrees. Bake for 25 minutes. Cool to room temperature before serving.
How To make Cherry Cheese Cake Pie's Videos
No Bake Cherry Cheesecake
No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::
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ONE OF THE MOST POPULAR CHRISTMAS DESSERTS/OLD SCHOOL CHERRY CHEESECAKE/VLOGMAS DAY 17
OLD SCHOOL CHERRY CHEESECAKE
This is one of the most popular desserts for Christmas
Its very easy and creamy and delicious
RECIPE:
1 1/2 cups finely crumbled graham crackers
6 tablespoons melted butter
1/4 cup sugar
1 pound cream cheese
1 tablespoon Vanilla bean paste( OPTIONAL)
1 1/4 cups Sugar
1 teaspoon Vanilla Extract
3 Large Eggs
1 cup Sour Cream
1/8 teaspoon Salt
Prepare graham cracker crust - mix together with a fork until all ingredients are moistened. Spread the mixture evenly in 10 inch pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and 1/2 inch up the sides of a pan. Freeze for 20 minutes. For a crunchier crust bake in a preheated 350 degree oven until lightly browned, 10-15 minutes instead of freezing it.
Preheat oven to 300 degrees. In a medium bowl, beat cream cheese until creamy, about 30 seconds. Do not over beat. Gradually beat in 1 cup sugar and vanilla extract. Beat in 1 egg at a time, just until incorporated, scraping the sides of the bowl and the beater after each addition. Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45-55 minutes.
Remove from oven and continue to cool in the pan on a rack for at least 1 hour.
Let cool completely in the pan. Cover and refrigerate for at least 3 hours preferable 24 hours, before serving.
Remove from fridge and top with cherry pie filling topping
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Mix Condensed Milk and Cream Cheese Then Be Amazed!
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“How do you make no-bake cheesecake from scratch?” The answer is so simple and straightforward, you’ll love it!
For my easy no-bake cheesecake, you’ll use a store-bought graham cracker crust. Beat all the ingredients (except the pie crust ;-) and the pie filling) until they are thoroughly blended. You’ll need a hand mixer to get a nice smooth filling. Pour the mixture in your store-bought crust, smooth it out, and chill. That’s all there is to it.
Cherry Cream Cheese Pie -- Marie's Fast and Easy Recipe Yummy !!!
This is Marie's fast and easy Cherry Cream Cheese Pie. We hope you enjoy it.
1960s Cherry Cheese Pie Recipe
This is a recipe that I have been making since the 1960's. It an easy Cherry Cheese Pie that the whole family loves, even my uncle who always hated desserts, loved this pie.
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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