This video shows just how easy it is to make a delicious cheesecake with a graham cracker crust. The recipe uses fat-free cream cheese and sour cream, but you can use the regular versions for an even creamier—if higher fat and calorie—version, which is the way we like it. (What’s the food analogy to “Go big or go home?”)
Typically, cheesecake is served with fresh fruit. Blueberries, mango, raspberries and strawberries are fan favorites.
But since it’s President’s Day, let’s use a top-quality can of cherry pie filling as the topping (or make your own topping from frozen cherries). Our favorite cherry pie filling is made by cherry specialist Chukar Cherries. If there’s a better cherry pie filling out there, we haven’t discovered it.* Chukar Cherries products are also certified kosher.
*When we have to use a lesser cherry pie filling, we add a tablespoon of Kirsch (cherry brandy) to cut the sweetness.
So fat-free or full test, bake a cherry cheesecake.
Cheesecake (savory) was popular in ancient Greece. Neufchatel, ricotta and other soft, fresh cheesecake-friendly cheeses have existed in Europe for centuries, engendering a variety of savory and sweet cheesecake recipes. But cream cheese was invented by accident in New York, in 1872, and later given the Philadelphia brand name (learn more).
In the early 20th century, the company promoted the first cream cheese cake recipe, and an icon was born.
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