I am a mom of two who loves to try and share simple, money-saving repair advice for families!
The Perfect Cherry Cheesecake
To increase their knowledge of basic cooking techniques and as a way to develop confidence and independence with food choices, we have our kids cook dinner (with our help) every Monday. Cooking also helps children refine math skills (understanding that 1/3 cup is less than 1/2 cup, for example) and increases fine motor skills: Twisting a can opener, whisking ingredients together, and spreading pie filling all help develop muscles in the hands, which are required for writing and other detailed work.
This cheesecake recipe requires no baking and is simple enough that my four-year-old can make it with limited assistance. This recipe includes lemon juice, which adds vitamin C, and has a fruit topping. It is definitely a dessert with a high sugar content, but the addition of the citrus, dairy, and fruit topping adds nutritional value to this fun recipe.
|Prep time||Ready in||Yields|
- 9 graham cracker pie crust
- 8 oz. cream cheese
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla
- 1 (21-ounce) can cherry pie filling
- Place the cream cheese, vanilla, sweetened condensed milk, and lemon juice into a large mixing bowl.
- Thoroughly combine the ingredients with an electric mixer until no lumps remain.
- Pour the filling into the graham cracker crust. Cover and refrigerate until the pie filling has set (approximately 1/2 hour).
- Pour the can of cherry pie filling on top of the chilled pie filling. Store refrigerated.
This cheesecake recipe may be altered in the following ways:
- Low-fat cream cheese may be substituted in place of the full-fat version.
- Lime juice may be substituted for lemon juice.
- Other fruits, such as strawberries or raspberries, may be used in place of the cherries.
Questions & Answers
Question: My cherry cheesecake turned out runny. What did I do wrong? It was refrigerated overnight.
Answer: There might have been slightly too much liquid in the cheesecake filling. It should have a consistency similar to thick icing when you pour it into the crust. Since some measuring cups vary in accuracy, I would suggest cutting the amount of lemon juice added to 1/4 cup. Another common error some people make is using evaporated milk instead of condensed milk: be sure to use condensed milk, as evaporated milk will not work with this recipe.
Question: How do I make a cherry cheesecake pie with a frozen, unbaked pie crust?
Answer: Thaw and bake your unfilled pie crust according to the directions on the package. Allow the crust to cool completely on the counter before making the cheesecake filling. Once the crust is completely cool, you may add your cheesecake filling, top it with the cherries, and refrigerate as per the instructions in this article.
© 2012 Leah Lefler