Cherry Heart Cheesecake
  • Servings: 10
  • Crust:
  • 1-1/3 cups crushed chocolate wafer cookies
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • Filling:
  • 4 eggs, separated
  • 1/2 cup butter, softened
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 tablespoon lemon juice
  • Topping:
  • 1 carton (8 oz.) sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 can (21 oz.) cherry pie filling
  • 3 tablespoons cherry flavored liqueur, optional
  1. Heat oven to 325ºF. For crust, in small bowl, stir together all crust ingredients. Press mixture on bottom of 9-in. springform pan. Bake 10 minutes, cool.
  2. For filling, in small mixer bowl, beat egg whites as high speed, scraping bowl often, until soft peaks form, 1 to 2 minutes. Set aside. In large mixer bowl, combine 1/2 cup butter, cream cheese and egg yolks. Beat at
  3. medium speed, scraping bowl often, until smooth and creamy. Add 1 cup sugar, cornstarch, baking powder, and lemon juice. Continue beating, scraping bowl often, until well mixed. By hand, fold in egg whites.
  4. Spoon filling into prepared pan. Bake for 60- 80 minutes or until center is set and firm to the touch. (cheese cake surface will be slightly cracked) Cool 15 minutes, loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (cheese cake center will tip slightly upon cooling.)
  5. For topping, in small bowl, stir together sour cream, 2 tablespoons sugar and vanilla. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons of cherry sauce from pie filling; drop by teaspoonfuls onto
  6. sour cream topping. Carefully pull knife or spatula through cherry sauce forming hearts. Cover and refrigerate 4 hrs or overnight. In medium bowl, stir together remaining pie filling and liqueur. Serve over slices of cheesecake. Store refrigerated.