Whipped Cream-Cherry Cheesecake
By America's Test KitchenPublished on November 2, 2011
Time
40 minutes, plus 4 hours chilling
Yield
Serves 12
Ingredients
36 cake-style ladyfingers (three 3-ounce packages), halved16 ounces (454 grams) cream cheese, softened¾ cup (5 ¼ ounces/149 grams) sugar 2 teaspoons vanilla extract ¼ teaspoon almond extract 2 cups heavy cream, chilled1 (21-ounce/595-gram) can cherry pie filling
Instructions
- Line sides and bottom of 9-inch springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla, and almond extract on medium-high speed until smooth; transfer to large bowl. Using dry, clean bowl and whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold whipped cream into cream cheese mixture.
- Pour half of whipped mixture into prepared springform pan, spreading into even layer, and cover with remaining 24 ladyfinger halves. Top with 1 cup pie filling. Scrape remaining whipped mixture over pie filling and spread into even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours. Refrigerate remaining 1 cup pie filling.
- Spread chilled pie filling over top of cake. Remove sides of pan. Serve.
Time
40 minutes, plus 4 hours chillingYield
Serves 12Ingredients
36 cake-style ladyfingers (three 3-ounce packages), halved
16 ounces (454 grams) cream cheese, softened
¾ cup (5 ¼ ounces/149 grams) sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 cups heavy cream, chilled
1 (21-ounce/595-gram) can cherry pie filling
Ingredients
36 cake-style ladyfingers (three 3-ounce packages), halved
16 ounces (454 grams) cream cheese, softened
¾ cup (5 ¼ ounces/149 grams) sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 cups heavy cream, chilled
1 (21-ounce/595-gram) can cherry pie filling
Ingredients
36 cake-style ladyfingers (three 3-ounce packages), halved
16 ounces (454 grams) cream cheese, softened
¾ cup (5 ¼ ounces/149 grams) sugar
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 cups heavy cream, chilled
1 (21-ounce/595-gram) can cherry pie filling
Why This Recipe Works
This is one cake that doesn’t require baking. Store-bought ladyfingers make a substantial-yet-tender crust. Softened cream cheese forms the cheesecake base, and folding whipped cream into the mixture lightens its texture. Topped with canned cherry pie filling, this cake is as delicious as it is easy to make.
Instructions
- Line sides and bottom of 9-inch springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla, and almond extract on medium-high speed until smooth; transfer to large bowl. Using dry, clean bowl and whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold whipped cream into cream cheese mixture.
- Pour half of whipped mixture into prepared springform pan, spreading into even layer, and cover with remaining 24 ladyfinger halves. Top with 1 cup pie filling. Scrape remaining whipped mixture over pie filling and spread into even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours. Refrigerate remaining 1 cup pie filling.
- Spread chilled pie filling over top of cake. Remove sides of pan. Serve.
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