- 5 eggs separated
- 1 cup sugar
- 1 lb cream cheese (room temperature)
- 1 cup sour cream
- 2 tbsp. flour
- 1 tsp vanilla
- 1/2 cup fine graham cracker crumbs
- 1 tbsp. sugar
- 1/4 tsp cinnamon
- Topping: canned pie filling or
- 1 16 oz red sour cherries
- 1/2 cup sugar
- 2 tbsp. cornstarch
- few drops of red food coloring
Preparation time 30mins
Cooking time 160mins
Beat egg yolks until thick and lemon colored
Gradually beat in sugar.
Break up cream cheese and add to the egg mixture beating until smooth
Add sour cream, flour, and vanilla and continue beating until smooth
Beat egg whites until stiff but not dry. Gently fold into cream cheese mixture.
Heat oven to 275 degrees. Butter a 9" springform pan. Dust bottom and sides with 1/2 cup fine graham cracker/1 tbsp. sugar and 1/4 tsp cinnamon mixture. Pour filling into prepared pan and bake for 70 minutes. At the end of the 70 minutes, turn off the oven and leave for one hour without opening the oven door. Remove from the oven and cool. Spread top with Cherry glaze or pie filling. Remove cheesecake from pan just before serving.
Drain cherries, preserving liquid. Add enough water to cherry juice to make 1 cup. Combine with sugar and cornstarch in saucepan. Cook, stirring constantly, until mixture thickens. Boil 1 minute. Remove from heat and stir in cherries and food coloring. When cool spread over cooled cheesecake. Refrigerate until set.