Ingredients
Crust
- 150 grams all-purpose flour, spooned and leveled
- 50 grams granulated sugar
- 1/4 tsp salt
- 113 grams butter, melted
Cream Filling
- 1 tsp gelatin , bloomed in 2 Tbsp water
- 227 grams cream cheese
- 396 grams Eagle Brand Sweetened Condensed Milk
- 60 mL lemon juice, from 1 large lemon
- 2 tsp vanilla extract
Cherry Topping
- 1 lb cherries, frozen or fresh
- 50 grams granulated sugar
- 2 Tbsp lemon juice
- 10 grams cornstarch
- 1/8 tsp salt
Method
Crust
- To make the crust, combine the flour, sugar and salt in a bowl and fold them into the melted butter until combined. Press the crust into a greased 9” pie dish or tart pan and freeze for 20 minutes.150 grams all-purpose flour spooned and leveled, 50 grams granulated sugar, 1/4 tsp salt, 113 grams butter melted
- Preheat the oven to 350F/177C. Place a piece of parchment paper on the frozen crust and fill it with pie weights. Bake for 20 minutes with the pie weights, remove the parchment paper and pie weights and bake for another 5-10 minutes, until golden brown.
- Remove the crust from the oven and allow it to cool completely to room temperature.
Cream Filling
- To bloom the gelatin, combine it with the water and set it aside. Before adding it to the cream cheese mixture, microwave it for 5 seconds so it’s not chunky.1 tsp gelatin bloomed in 2 Tbsp water
- Beat the cream cheese in the bowl of a stand mixer fitted with a whisk attachment for 2-3 minutes at high speed.227 grams cream cheese
- Lower the speed and pour in the sweetened condensed milk. Scrape the edge of the bowl as necessary and mix until it’s well combined.396 grams Eagle Brand Sweetened Condensed Milk
- Add in the lemon juice, vanilla and gelatin and mix until it's smooth. Pour the filling over the cooled crust and refrigerate it for at least 4 hours.60 mL lemon juice from 1 large lemon, 2 tsp vanilla extract
Cherry Topping
- Combine all of the ingredients for the cherry topping in a medium saucepan over low-medium heat and bring it to a simmer. Bring the heat down to low and allow the mixture to simmer for about 10 minutes, stirring frequently, until the liquid resembles a sauce.1 lb cherries frozen or fresh, 50 grams granulated sugar, 2 Tbsp lemon juice, 10 grams cornstarch, 1/8 tsp salt
- Remove the cherry topping from the heat and pour it into another bowl or jar to cool completely. Once it’s cooled, place it on top of the cream cheese filling.
- Serve the cheesecake cold or slightly chilled. Cover with plastic wrap or store slices in an airtight container for up to a week in the refrigerator.
Nutrition
Serving: 1gCalories: 254kcalCarbohydrates: 28gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 41mgSodium: 199mgFiber: 1gSugar: 16g