Holiday Delight Cheesecake is a traditional American recipe for a classic cheesecake made from cream cheese and lemon yoghurt bound with eggs cooked on a Graham cracker crust and topped with cherry pie filling and whipped cream. The full recipe is presented here and I hope you enjoy this classic American version of: Holiday Delight Cheesecake.
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Ingredients:
140g Graham Cracker (or Digestive Biscuit) crumbs
3 tbsp sugar
2 tbsp butter, melted
720g fat-free cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
150g sugar
2 tbsp plain flour
3 tbsp lemon juice
3 tbsp beaten egg
250ml lemon yoghurt
whipped topping (or whipped cream)
440g (1 tin) cherry pie filling
Method:
Combine the Graham cracker (or Digestive) crumbs with the sugar and melted butter. Mix thoroughly then pat into the base of a 25cm diameter springform pan. Set aside.
In the meantime, beat the cream cheese until soft then add the sugar and flour and beat together until light, fluffy, and smooth. Gradually add the lemon juice and the egg and beat thoroughly. Add the lemon yoghurt and beat thoroughly to mix well. Pour the mix over the prepared crust then cover the pan loosely with aluminium foil and transfer to an oven pre-heated to 170°C. Bake for about 60 minutes, or until the centre of the cake is set.
Remove from the oven and gently run the tip of a knife between the cake and the edge of the tin. Set aside on a wire rack to cool to room temperature then remove from the pan. Transfer to the refrigerator and chill for at least two hours before topping with the cherry pie filling and the whipped topping. Serve chilled.