This recipe calls for a shortbread type crust. This time I tried a graham-cracker crust and have decided I prefer the shortbread. Also, other fruit toppings work instead of cherry, like Blueberry Sauce or another fruit sauce.
from my mother
¾ c. flour
3 Tbsp. sugar
1 tsp. finely shredded lemon peel, divided
6 Tbsp. butter
1 slightly beaten egg yolk
½ tsp. vanilla, divided
3 8-oz. pkg. cream cheese, softened
1 c. sugar
2 Tbsp. flour
¼ tsp. salt
1 egg yolk
¼ c. milk
To prepare crust, combine ¾ c. flour, 3 Tbsp. sugar, ½ tsp. lemon peel. Cut in butter until crumbly. Stir in slightly beaten egg yolk and ¼ tsp. vanilla. Pat one-third dough onto bottom of 8- or 9-inch springform pan (without sides). Bake in 400˚ oven for 7 minutes or until golden; cool. Butter the sides of pan, attach to bottom. Pat remaining dough onto sides of pan to a height of 1 ¾ inches, set aside.
For filling, in a large mixer bowl beat together softened cream cheese, remaining lemon peel, and remaining vanilla until fluffy. Stir together 1 c. sugar, 2 Tbsp. flour, salt; gradually stir in cream cheese mixture. Add 2 eggs and 1 egg yolk all at once, beating at low speed until just combined. Stir in milk.
Turn into crust-lined pan. Bake at 450˚ for 10 minutes. Reduce heat to 300˚ and bake 50-55 minutes more or till center appears set and knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly.
10 ounces (2 c.) sweet or sour cherries, pitted (frozen or fresh)
2 tablespoons lemon juice
1/4 cup sugar (for sour cherries, consider increasing sugar)
1 tablespoon cornstarch
1/2 cup water
Place all ingredients together in a medium saucepan. Bring to a boil. Once boiling, cook for an additional one to two minutes then remove from heat. Cool completely.