Cherry cheesecake murder recipe card

CHERRY CHEESECAKE MURDER
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1/4 cup white
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1 teaspoon
(6 Tablespoons
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ct 21-ounce can cherry pie fill
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A Hannah Swensen Mystery
By JOANNE FLUKE
For the cheesecake batter:
1 cup white (granulated) sugar
3 eight-ounce packages cream cheese at room
temperature (total 24 ounces)
1 cup mayonnaise (I used Best Foods)
4 eggs
2 cups white chocolate chips
(12-ounce bag – I used Ghirardelli’s)
2 teaspoons vanilla
Use an electric mixer on medium speed
to blend sugar, cream cheese, and the
mayonnaise until the mixture is smooth.
Scrape down the bowl.
Add the eggs, one at a time, beating after each
addition.
KENSINGTON
HARDCOVER
MARCH 2006
CHERRY CHEESECAKE MURDER
Melt the white chocolate chips in a
microwave safe bowl for 2 minutes on
HIGH, or on the stove in a double
boiler. (Chips may retain their shape, so
stir to see if they’re melted.) Cool for a
minute or two and then gradually mix
them into the batter at slow speed.
Scrape down the bowl and add the
vanilla, mixing it in thoroughly.
Pour the batter on top of the chilled crust,
set the pan on a cookie sheet to catch any
drips, and bake it at 350 degrees F. for 55
minutes. Remove the pan from the oven,
but DON’T SHUT OFF THE OVEN.
Starting in the center, spoon the sour
cream topping over the surface of the
cheesecake, spreading it out to within a
half-inch of the rim. Return the pan to the
oven and bake for an additional 5 minutes.
A Hannah Swensen Mystery
By JOANNE FLUKE
ALSO AVAILABLE
Cool the cheesecake in the pan on a wire
rack. When the pan is cool enough to
pick up with your bare hands, place it in
the refrigerator and chill it, uncovered, for
at least 8 hours.
To serve, run a knife around the inside rim
of the pan, release the springform catch,
and lift off the rim. Spread the cherry pie
filling over the sour cream topping,
drizzling a bit down the sides.
This cheesecake is rich, creamy, and
altogether scrumptious, one of Hannah’s
very best creations.
Visit MurderSheBaked.com
for more Joanne Fluke recipes
www.kensingtonbooks.com