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Add a photoServings: 10
Ingredients
- 12 ounce Cream Cheese
- 1/2 c. Sugar
- 2 x Large eggs, beaten
- 1/8 tsp Vanilla
- 1 Tbsp. Lemon Juice COOKIE CRUST
- 3 c. Crushed Graham Cookies
- 6 Tbsp. Melted Butter
- 2 Tbsp. Light Brown Sugar TOPPING
- 1 tsp Arrowroot
- 13 ounce Canned Pitted Black Cherries
Directions
- Make the cookie crust: mix together the crushed cookies, melted butter, and brown sugar and press proportionately over the bottom and up the side of a 9 inch springform pan.
- Put the cream cheese into a bowl and beat till smooth. Add in the sugar and beat till well blended. Add in the Large eggs, vanilla, and lemon juice. Mix till smooth and creamy. Pour the filling into the cookie crust. Bake at 350 degrees for 25-30 min till just set. Leave to cold completely, then transfer to the refrigerator and leave to chill.
- Make the topping: Dissolve the arrowroot in a little of the cherry juice.
- Put the cherries and their juice into a small pan and add in the arrowroot mix. Bring to a boil, stirring, till thick. Leave to cold completely.
- Spoon the cherries on top of the cheesecake filling. Chill. Use a knife to loosen the side of the cheesecake from the pan, then remove cheesecake from the pan. Serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 10 servings | |
| Calories 551 | |
| Calories from Fat 229 | 42% |
| Total Fat 25.91g | 32% |
| Saturated Fat 12.1g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 615mg | 26% |
| Potassium 237mg | 7% |
| Total Carbs 75.08g | 20% |
| Dietary Fiber 2.8g | 9% |
| Sugars 43.08g | 29% |
| Protein 6.18g | 10% |
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