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Prep time:15 minutes
Cooking time: 90 minutes
Standing Time: 60 minutes
1. Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°F. Combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tablespoons melted Blue Band Margarine in medium bowl. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.
2. Beat cream cheese and remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted Blue Band Margarine, flour, lemon juice. Gradually beat in eggs, heavy cream, evaporated milk and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.
3. Bake 1 hour. Reduce to 300°F and bake an additional 30 minutes or until almost set in centre. Turn off oven without opening the door and let cheesecake stand in oven 1 hour.
Cool completely on wire rack. Cover and refrigerate overnight. To serve, top with cherry pie filling. Best if made 1 day ahead.
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