Sugar Cookie Cherry Cheese cake

INGREDIENTS

 

°3 packages cream cheese, 250 g each, softened

 

°1 cup (250 ml) sugar

 

°15 ml (1 tablespoon) vanilla extract

 

°4 eggs

 

°540 ml Cherry Pie Filling

 

+For the crust:

 

°375 ml (1 1/2 cups) graham cracker crumbs

 

°60 ml (1/4 cup) melted butter

 

°60 ml (1/4 cup) sugar

 

*INSTRUCTIONS

 

Preheat the oven to 180 °C (350 °F).

 

 

In a bowl, combine the crust ingredients.

 

Line a 23-cm (9-inch) springform pan with parchment paper and spread the crust on top. Press the mixture firmly to obtain a uniform crust. Bake for 10 minutes.

 

In a bowl, whisk the cream cheese with the sugar, vanilla and eggs until smooth.

 

Pour the cheese mixture into the mould and level the surface. Cook for 1 hour to 1 hour for 10 minutes, until the centre of the cake is almost firm.

 

Turn off the oven and let the cake cool for 1 hour in the oven, with the door ajar.

 

Once the cake has cooled, cool completely in the refrigerator for 3 to 4 hours.

 

Just before serving, spread the cherry filling on the cake.

 

ENJOY!

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