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.