Post by Jay on Jun 30, 2003 7:53:30 GMT -6
SOUR CHERRY CHEESECAKE WITH MACADAMIA NUT CRUST1 jar (3-1/2 ozs.) macadamia nuts, very finely chopped
3/4 cup graham cracker crumbs
1/4 stick of butter or margarine, melted
1 tbsp. cornstarch
2 tbsp. cherry brandy (or 1/2 tsp. almond extract)
1 can (16 ozs.) tart red pitted cherries
3 pkgs. (8 ozs. EACH) cream chese, softened
1 cup sugar + 2 tbsp. sugar
3 eggs
1 tsp. vanilla extract
1-2/3 cups (10 oz. pkg.) Hershey's Vanilla Milk Chips
Heat oven t 350 degrees. In medium bowl, combine nuts, graham cracker crumbs, 2 tbsp. sugar, and butter. Press mixture onto bottom of 9" springform pan. Bake at 350 degrees for 8 minutes. Cool. Drain cherries, reserving juice for sauce. Chop cherries;drain. In large mixer bowl, beat cream cheese until smooth. Add sugar, eggs and vanilla;beat until blended. In medium microwave-safe bowl, place vanilla milk chips. Microwave on HIGH 1 minute;stir. If necessary, microwave at HIGH an additional 15 seconds at a time, just until chips are melted when stirred. Blend into cream cheese mixture. Stir in chopped cherries. Pour over prepared crust. Bake 50 to 55 minutes or until almost set in the center. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate for about 3 hours. In medium saucepan, combine cornstarch and reserved cherry juice. Cook and stir over medium heat until mixture comes to a boil. Remove from heat;stir in brandy or almond extract. Cool. Spoon sauce over cheesecake. Garnish as desired. Cover;refrigerate leftovers. Makes 10 - 12 servings.
Jay