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The Blue Goose Cherry Cheesecake




Source of Recipe


Internet


List of Ingredients




12 oz Cream Cheese
1/2 c Sugar
2 Eggs, beaten
1/8 ts Vanilla
1 tb Lemon Juice

COOKIE CRUST
3 c Crushed Graham Cookies
6 tb Melted Butter
2 tb Light Brown Sugar

TOPPING
1 ts Arrowroot
13 oz Canned Pitted Black Cherries


Recipe



Make the cookie crust: mix together the crushed cookies, melted butter,
and brown sugar and press evenly over the bottom and up the side of a 9
inch springform pan.

Put the cream cheese into a bowl and beat until smooth. Add the sugar and
beat until well blended. Add the eggs, vanilla, and lemon juice. Mix until
smooth and creamy. Pour the filling into the cookie crust. Bake at 350
degrees for 25-30 minutes until just set. Leave to cool completely, then
transfer to the refrigerator and leave to chill.

Make the topping: Dissolve the arrowroot in a little of the cherry juice.
Put the cherries and their juice into a small pan and add the arrowroot
mixture. Bring to a boil, stirring, until thick. Leave to cool completely.

Spoon the cherries on top of the cheesecake filling. Chill. Use a knife to
loosen the side of the cheesecake from the pan, then remove cheesecake
from the pan. Serve chilled.