Martha Washington Cherry Cheesecake Recipe

1. 1

   Mix crumbs, sugar, spices and almonds.

2. 2

   Stir in melted butter, combining well.

3. 3

   Press crust into bottom and sides of 9 to 10 inch springform pan.

4. 4

   Prebake crust for 5 min at 350 degrees.

5. 5

   Let cold.

6. 6

   Combine and beat all ingredients for filling in food processor, or possibly using an electric mixer, till well blended.

7. 7

   If using mixer, beat at least 10 min.

8. 8

   Pour filling into chilled crust.

9. 9

   Bake at 350 degrees for about 40 min or possibly till filling is set.

10. 10

    Refrigerateat least 4 hrs.

11. 11

    Prepare glaze by mixing the sugar and cornstarch well in a saucepan.

12. 12

    Stir in cherry juice and water to make 1 1/3 c.. Simmer over medium heat till thickened, stirring all the time.

13. 13

    Remove from heat.

14. 14

    Add in a few drops of red food coloring, if you like.

15. 15

    Arrange cherries proportionately over top of cheesecake.

16. 16

    Pour glaze over.

17. 17

    Chill.

18. 18

    NOTE: I use almond extract in filling.

19. 19

    Also use a few drops in glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.