Christmas Cheesecake

Ladyfinger cookie crust topped with filling mixture of cream cheese, sugar, eggs, sour cream, vanilla extract, and almond extract. Cheesecake is baked, chilled overnight and topped with ready-made cherry pie filling.

Ingredients -

1 (3 ounces) package Ladyfinger Cookies
3 (8 ounces each) packages Cream Cheese
1 cup White Sugar
4 Eggs
1-1/2 pints Sour Cream
1 tablespoon Vanilla Extract
1 tablespoon Almond Extract
1 (21 ounces) can Cherry Pie Filling

Preparation:

1. Preheat the oven to 375 degrees.

2. Line the sides of one 10 inch spring form pan with lady fingers.

3. Line the bottom with lady fingers as well, cutting them when necessary.

4. Cream the cream cheese and sugar together.

5. Add the eggs, one at a time, beating after each addition.

6. Stir in the vanilla and almond extract and fold in the sour cream.

7. Pour the batter into the prepared pan.

8. Cover the tops of lady fingers with foil.

9. Bake at 375 degrees 55, until the middle is almost set.

10. Remove the cake from the oven and let stand for 1/2 hour, then remove the sides of the spring form pan.

11. Place the cheesecake in the refrigerator for at least 24 hours.

12. Before serving top with the cherry pie filling.

Cheesecake Making Tips -

Cheesecake is Done Cooking

When a cheesecake is done, the edges will be puffed. Another check for doneness is to give your cheesecake a little shake. If the very center is the only part to jiggle, the cake is done. It will finish setting up when removed from the oven.

Cheesecake Making Tips -

Cream Cheese

Cream cheese is a soft cheese made from cow’s milk. The best cream cheese will make the best cheesecake. To soften cream cheese that has been in the refrigerator, simply place it on the countertop for 20-30 minutes at room temperature.