Rich cheesecake, in a chocolate wafer crumbcrust, with a decorative ring of cherry sauce-hearts.
Recipe: Sweetheart Cheesecake
Crust Ingredients:1 1/3 cups crushed chocolate wafer cookies 1/4 cup butter or margarine, melted 2 tablespoons granulated sugar Filling Ingredients:4 large eggs, separated 1/2 cup butter or margarine, softened 2 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 1 tablespoon cornstarch 1 teaspoon baking powder 1 tablespoon lemon juice Topping Ingredients:1 cup sour cream 2 tablespoons granulated sugar 1 teaspoon vanilla extract Cherry Mixture Ingredients:1 (21-ounce) can cherry pie filling 3 tablespoons kirsch or orange juice, if desired
Heat oven to 325°F (160°C).
Stir together all crust ingredients insmall bowl. Press onto bottom of ungreased 9-inch springformpan. Bake for 10 minutes. Cool.
Place egg whites in small mixer bowl.Beat at high speed, scraping bowl often, until soft peaks form(1 to 2 minutes). Set aside.
Combine 1/2 cup butter, cream cheese andegg yolks in large mixer bowl. Beat at medium speed, scrapingbowl often, until creamy (2 to 3 minutes). Add all remainingfilling ingredients except egg whites. Continue beating, scrapingbowl often, until well mixed (1 to 2 minutes). Gently stir inbeaten egg whites by hand.
Spoon filling into prepared pan. Bakefor 55 to 65 minutes or until center is set and firm to the touch.(Cheesecake surface will be cracked.) Cool 15 minutes; loosensides of cheesecake from pan by running knife around inside ofpan. Cool completely. (Cheesecake center will dip slightly uponcooling.)
Stir together sour cream, 2 tablespoonssugar and vanilla in small bowl. Spread evenly over top of cheesecake.Spoon out 2 to 3 tablespoons cherry sauce from pie filling; dropby teaspoonfuls onto sour cream topping. Carefully pull knifeor spatula through cherry sauce to form hearts. Cover; refrigerateat least 4 hours.
To serve, stir together remaining piefilling and kirsch in medium bowl; spoon over cheesecake. Storerefrigerated.