This cheesecake is great served with a
fresh fruit sauce, berries or the chocolate sauce with the Marbeled Cheesecake.
1 lb. sweet cherries pitted
1/4 C. sugar.
Put 2/3 C. water in saucepan and bring to a boil. Add cherries. Cover and simmer
5 minutes. Add sugar in the last minute.
1 10 oz. Package frozen Raspberries in syrup
1/4 C. Currant Jelly
4 t. cornstarch
In a 2 qt pan, add raspberries and jelly. Mix corn- starch with 1 T. water. When
mixture is hot, stir the cornstarch in. Cook 1 more minute or until thick.
Press thru a strainer, serve.
1 1/2 lbs. cream cheese at room temperature
1 C. sugar
1 t. vanilla
1 t. almond extract
1/2 C. sour cream
Bake this cheesecake in a 9 inch cake pan. Cut a parchment circle to fit the
Blend cream cheese and sugar well with mixer. Add eggs 1 at time, until well
blended. Add vanilla, almond extract and sour cream. Pour into pan.
Place a pan filled with 8 C. boiling water in the oven to create a moist oven.
Bake for 15 minutes at 400°F. and then turn oven down to 225°F. for 50 minutes,
or until center is set. Turn oven off and let cheesecake set in oven 1 hour
To remove cake from pan, take a knife and run it around the edges. Place a
cardboard disc on top of pan and turn cheesecake over onto it. Remove parchment
paper. Place your serving dish on the bottom of the cheesecake and turn it over.