Cherry Cheese Cake - Large Cakes

This authentic cream cheese cake is the real one. It will serve 12 - 16 portions. Twice baked, the sweetened sour cream topping is baked into the recession on top. Decorated with bright red cherries.

Category:
Large Cakes

Serving Size:
12-16 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Cherry Cheese Cake |

Ingredients Required: Cherry Cheese Cake

	Ingredient	Quantity
1.	Graham Cracker Crumb	4 ounces
2.	Unsalted Butter	3 ounces - melted
3.	Powdered Sugar	4 ounces
4.	Creamed Cheese	24 ounces (3 - 8 ounce pkg)
5.	Eggs (Large)	4
6.	Granulated Sugar	8 ounces
7.	Vanilla Extract	2 teaspoons
8.	Lemon Emulsion	1 teaspoon
9.	Sour Cream	6 ounces
10.	Granulated Sugar	2 ounces
11.	Vanilla Extract	1/2 teaspoon
12.	Cherry Pie Filling	1 can

Preparation Instructions: Cherry Cheese Cake

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Process	Instructions
1. Prepare Crust	Using a food processor or blender, pulverize the graham crackers to a fine crumb. Blend in the powdered sugar and add the melted butter. Mix until the ingredients are evenly distributed and has a crumbled texture.
2. Prepare the Pan	Grease the bottom and sides of a 10" springform pan. Loosely distribute the graham mixture into the bottom of the pan. Pat it down evenly. I use the bottom side of a measuring cup.
3. Prepare the Cheese Filling	Have the cheese and eggs at room temperature. The Cheese and 4 ounces of granulated sugar go into the mixer first. Using a paddle mix on LOW speed . In a separate container mix the eggs, vanilla, lemon and the other 4 ounces of the sugar.
4. Mix	Always keep the mixer on the lowest speed. Add the egg mixture in small increments. When the filling seems fluid, stop the mixer - remove the paddle and scrape every thing down completely, to ensure no lumps. Return to mixing on low speed and finish gradually adding the egg mixture.
5. Bake	Having preheated the oven to 400°(F) Pour the batter into the prepared springform pan. Bake 15 minutes and reduce the heat to 325°(F) finish baking for an additional 45 minutes to and hour. The cake should rise tall and have fractured cracks in its top surface.
6. Cool	Cool on a wire rack for about 30 minutes. The cheesecake should fall in the center and have a raised ridge all around the outside edge. Carefully remove the springform sides. Use a small knife to loosen if needed.
7. Prepare Topping	Mix the sour cream, sugar and vanilla in a small bowl, using a wire whisk. It should become liquid and smooth. Pour this topping into the center of the cooled cheesecake. Tilt the cake around to help the topping flow evenly out to the edges . If it doesn't run freely - use a spatula to spread the topping evenly around the top of the cake.
8. Bake	Return to a hot 425°(F) oven and bake for 6 to 10 minutes. Don't allow the topping to come to a boil . The topping may brown slightly at the edges, but does not have to. Cool on a wire rack and then chill very well, overnight if possible
9. Cutting	Cutting is best done when cake is very cold, refrigerate overnight if possible. Slide a long knife or spatula under the cake to help remove it from the springform pan bottom. Center it on a 10" cake circle. Cut with a long knife - rinsed with hot water and dried slightly. Press the blade down directly into the cake, cut through to the bottom in the downward stroke. Rinse in hot water between each cut.
10. Topping	Carefully place a spoonful of topping (3 or 4 cherries) on each slice. If serving plated more cherries and the sauce can be put on each slice so it will run over the sides of the portion and onto the plate.
Additional Comments:	Freezes very well. Leave un-sliced, cover very well to protect from freezer.