Found in Cake, Desserts, Vegetarian.

I have good news! Well, two actually. First good news. Honey and Butter has been asked to participate in June FoodBuzz’s 24×24 event!

I’m super excited. The theme will be Korean Festival Food! I’ll pick some favorite dishes that are reserved for special holidays and festivals in Korea. Yum! Stay tuned for the complete post on Sunday, June 27th!

Second good news: I finally made a cheesecake with no cracks. No water bath, no tin foil wrapping, no funny ice cubes. Just cheesecake. I told you it was good news!

Cherry New York Cheesecake
1 cup graham cracker crumbs (about 6)
3 TB  sugar
3 TB butter, melted
5 pkg.  (8 oz. each) cream cheese, softened
1 cup sugar
3 TB  flour
1 TB vanilla
1 cup sour cream
4 eggs, room temperature
1 can (21 oz) cherry pie filling

Heat oven to 325°F. Line 13×9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

Beat cream cheese, 1 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift cheesecake from pan with foil handles before cutting with cute cookie cutters, or into squares. Top with pie filling before serving.

 



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Christi

User Responses

25 Responses and Counting...

  • Alina

    06.11.2010

    Oh this is one of the most beautiful and elegant cheesecakes I’ve ever seen!! Stunning presentation, looks like a perfect Valentine’s treat by the way. Congratulations on entering the 24×24 event :)

  • Gorgeous!

  • That looks amazing

  • Your cheesecake looks delicious and some really nice posts on your blog.

  • Love these! Your photography is fantastic :)

  • Beautiful photos, great recipes! I am Korean, too, cooking in Georgia! Great to run into your blog!

  • Stunning and stylish pictures, great recipe.

  • Hi Kay,
    Thanks for your comment, nice to meet you! Stop by often! :)

  • Great minds think alike! I was going to make a cherry cheesecake but decided to pull out my strawberries instead b/c I didn’t feeling pitting the cherries. Your mini cheesecakes look fantastic.

    Conratulations on the Foodbuzz event!

  • These are little works of art! Your desserts are always so beautifully presented.

  • This looks incredible and your presentation and photos are stunning! Congrats on Foodbuzz top 9! :D

  • Beautiful! I love the idea of using cookie cutters to create perfect little cheesecakes! Cheesecake is my favorite. Great photos.

  • Hi Alina, thanks for the comment! Now that I look back at it, it DOES look very valentine-y doesn’t it? Hhahhaaha, maybe for next year! :)

  • Thanks Sarah! :)

  • Thanks Lilli, hope you like it :)

  • Hi Memoria, funny we both made cheesecakes! I love strawberries too but pitted cherries seemed to be the easy way to go :)
    Thanks for the congrats, I’m looking forward to it!

  • Hi Cristina, thanks for the comment! :)
    Adorable macarons, btw, love the bright yellow!

  • Thanks Amanada! It’s always fun getting to be on the Top 9:) Cheers!

  • Hey Milisa, thanks for your comment! I do like messing with cookie cutters, they sit neglected in my pantry much of the time :)

  • I’m regretting entering ur blog now….*dieting*

  • lol that’s so unfortunately funny :)

  • I can’t wait to read the post on Korean food for my daughter and celebrating her heritage.

  • Great Post honey! I am a fan of cheesecake and enjoyed reading over this post and your site. Kudos on the superb photography as well :)

  • […] I finally gave in and started searching for recipes. The one that sounded best to me was over at  Honey and Butter. It looked easy enough to do, and she said no cracks, no water bath, special wrapping, etc, which I […]

  • Just double checking the ingredients. Is that five (5) 8-ounce packages of cream cheese??

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