Cheesecake with Cherry Glaze
1 1/4 cups graham cracker crumbs
2 tbsp sugar
3 tbsp butter, melted
2 pkgs (8 oz each) plus 1 pkg (3 oz)
cream cheese, softened
1 cup sugar
2 tsp grated lemon peel
1/4 tsp vanilla
3 eggs
Cherry Glaze (recipe follows)
Heat oven to 350 F. Stir together the graham cracker crumbs and the 2 tablespoons of sugar. Mix in the melted butter thoroughly. Press the mixture evenly in the bottom of a 9 inch springform pan. Bake 10 minutes. Cool. Reduce the oven temperature to 300 F. Beat the cream cheese in a large mixer bowl. Gradually add 1 cup sugar, beating until fluffy. Add the lemon peel and vanilla. Beat in the eggs, one at a time. Pour over the crumb mixture. Bake for one hour or until the center is firm. Cool to room temperature. Spread with the cherry glaze. Chill at least three hours. Loosen edge of the cheesecake with a knife before removing side of pan. Yield: 12 servings
Cherry Glaze: Drain 1 can (1 pound) pitted red tart cherries. Reserve the liquid. Add enough water to cherry liquid to measure 1 cup. Mix 1/2 cup sugar and 2 tablespoons cornstarch in a small saucepan. Stir in the 1 cup of liquid. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Remove from the heat. Stir in the cherriesand 4 drops of red food coloring. Cool thoroughly. |
