FRESH CHERRY RECIPES

FRESH CHERRY CHEESECAKE RECIPE

CRUST:
2 cups of crushed graham crackers
6 TBS butter, melted

CHERRY PIE FILLING RECIPE:
2/3 cups white sugar
1/4 cup cornstarch
1/4 tsp salt
4 cups fresh cherries, pitted
1-1/2 cups water
2 TBS lemon juice
6 drops of red food coloring, optional

CHEESECAKE:
4 (8oz) pkgs cream cheese, softened
1-1/3 cups white sugar
3 TBS flour
2 tsp pure vanilla extract
4 large eggs plus another 2 egg yolks
1 cup sour cream

PREHEAT oven to 350 degrees, and place the oven rack in the lower third of the oven.

Grease a 9" springform pan. Combine the graham cracker crumbs with the melted butter and mix well. Press this mixture in the bottom and halfway up the sides of the springform pan. Bake for 8-10 minutes and cool.
Increase the oven temperature to 500 degrees.

CHEESECAKE:
Beat the cream cheese on medium until smooth and fluffy. Reduce to low and slowly add the sugar. Next add the flour and vanilla; mix well. Add the eggs one at a time, mixing well after each egg and egg yolk. Add the sour cream, and beat mixture on medium for approximately one minute.

FILLING:
In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Divide cherry mixture in half.

Pour 1/2 of the cherry filling in the bottom of the springform pan. Pour the cheesecake filling over the cherry filling. Bake for 10-15 minutes.

Lower the heat to 200 degrees and bake cake for 1-1/2 hours longer or until cake sets and the center does not jiggle when shaken. If the cake is browning to fast for your liking, cover loosely with aluminum foil.

Turn off the oven and leave the cake in for another 20 minutes; DO NOT open the oven door. Take cheesecake out and cool on a rack. After it is cooled, run a knife around the outside edges to loosen from the pan. Refrigerate the cake and the other half of cherry filling overnight.

Remove the sides from the pan and place the cake on a platter. Cover with the remaining half of cherry filling. Enjoy this fresh cherry recipe.




This fresh cherry recipe is delish.

HOMEMADE CHERRY PIE RECIPE

CHERRY FILLING
2/3 cups white sugar
1/4 cup cornstarch
1/4 tsp salt
4 cups fresh cherries, pitted
1-1/2 cups water
2 TBS lemon juice
6 drops of red food coloring, optional

NO FAIL PIE CRUST
1-1/2 cups flour
1-1/2 cups cake flour
1 TBS white sugar
1/2 tsp salt
3/4 cup butter, cold
1/4 cup lard, cold
1 egg yolk
7 TBS ice cold water
1 tsp vinegar

NOTE: I cannot stress enough that the butter, lard and water must be very cold. You may pop them in the freezer for a few minutes to be certain. Chill the dough down once more before it is rolled out. To prevent soggy pie crust, brush the bottom crust thinly with egg white. This recipe make two 9 inch crusts.

In a small bowl, whisk the egg yolk, vinegar and water. Set aside.

Mix both flours, sugar and salt together in a bowl. With a pastry cutter, cut in the very cold butter and lard until it looks like small peas. Add the yolk mixture in with this flour mixture, and stir until moistened and dough hold together. Gather into a ball and divide in two. Cover with plastic wrap and place in the fridge for 30 minutes before rolling out.

PREHEAT oven to 400 degrees.

FILLING:
In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired.

Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil.

Bake for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack. You will be begged to make this fresh cherry recipe.




This decadent cherry recipe is simply heaven.

MARASCHINO BAVARIAN CREAM

3/4 TBS Knox gelatin
1 cup milk
1/2 tsp pure vanilla extract
2 eggs
1 small bottle maraschino cherries
2 TBS milk
1/2 cup sugar
1 cup whipping or heavy cream

Cut cherries crosswise into thin slices. Soak gelatin in 2 tablespoons milk. Heat remaining milk in a double boiler. Beat eggs slightly and combine with sugar. Pour hot milk onto the egg and sugar mixture, then return to double boiling and continue to cook, stirring constantly until mixture has thickened enough to coat the back of a spoon.

Remove from heat, add soaked gelatin; stir until gelatin has thoroughly dissolved.

Refrigerate for 20-30 minutes or until mixture has somewhat gelled. Add vanilla to the whipping or heavy cream, beat in a cold electric mixer bowl until cream is light and fluffy. Fold whipped cream into gelatin, gently, so as not to deflate, but until well mixed. Add cherries and refrigerate overnight. Serve in sherbet glasses and garnish with a dollop of whipped cream and a cherry. Lovely fresh cherry recipe.




This fresh cherry recipe is a blue ribbon winner.

CHERRY CHEESECAKE MUFFINS

2 (8oz) pkgs cream cheese, softened
2 eggs
2 tsp pure vanilla extract
1/2 cup white sugar
vanilla wafers
cherry pie filling, see recipe for cherry cheese cake

PREHEAT oven to 375 degrees.

Beat eggs, cream cheese, vanilla and sugar. Place vanilla wafer in the bottom of the muffin cups. Pour creamed mixture until 1/2 full. Bake for 10-12 minutes and let cool. Top each with cherry pie filling and chill before serving.