Anna Mae’s Cherry Cheesecake is a rich and creamy dessert that combines the tangy sweetness of cherries with the luxurious texture of cheesecake. Perfect for special occasions or as a treat for cheesecake lovers, this recipe is sure to impress with its delicate balance of flavors and sumptuous creamy filling.
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Anna Mae’s Cherry Cheesecake
Food History
Cheesecake has been enjoyed for centuries, with its origins dating back to ancient Greece. The modern version, particularly cream cheese, became popular in America in the late 19th century. With its vibrant fruit topping, Cherry cheesecake is a beloved variation that adds a fruity contrast to the dense, creamy base.
Recipe Discussion
The recipe starts with a base made from Zweiback crumbs or cinnamon crisp crackers, combined with sugar and butter to form a crunchy crust. The filling is created by blending cream cheese with sugar, lemon juice, vanilla, and egg yolks, adding richness and depth to the texture. Dairy cream is incorporated to enhance the creaminess and luxurious mouthfeel of the cheesecake. The unique step in this recipe involves beating egg whites to soft peaks, then gradually adding sugar until stiff, and folding them into the cheese mixture for a lighter, fluffier texture. The cheesecake is then baked slowly in a springform pan and allowed to cool gradually, ensuring it sets perfectly without cracking.
Serving Suggestions
Serve Anna Mae’s Cherry Cheesecake chilled, topped with a cherry glaze or fresh cherries for an extra touch of elegance. Pair it with a light dessert wine or freshly brewed coffee to complement the rich flavors of the cheesecake.
Preparation Tips
- Crust Preparation: Press the crust firmly into the bottom of the springform pan to provide a solid base that won’t crumble when slicing the cheesecake.
- Smooth Filling: To achieve a soft, lump-free cheesecake filling, ensure the cream cheese is at room temperature before mixing.
- Avoiding Cracks: To prevent cracks from forming on the surface, avoid overmixing the batter and ensure the cheesecake is not exposed to sudden temperature changes. As the recipe suggests, cooling in the oven helps minimize this risk.
- Egg Whites: Gently fold the beaten egg whites into the batter to maintain volume, contributing to the cheesecake’s lightness.
Vintage Recipe Box 350
Vintage Recipe Box 350
This is all we know about this box at this time. We will update the information if we learn anything new.
Vintage Recipe Box 350 comes to us from Atlanta, Georgia. Click here to view all the recipes included in Vintage Recipe Box 350. Click here to view all of the Vintage Recipe Boxes we have published in our collection.
Anna Mae’s Cherry Cheesecake
Anna Mae's Cherry Cheesecake (VRP 350)
Ingredients
Crust
- Zweiback crumbs or Cinn. crisp crackers for crust recipe on boxes.
- 1 cup Crumbs
- 2 tablespoons sugar
- 2 tablespoons melted butter or oleo
Cake:
- ½ cup sugar
- 1 teaspoon grated peel
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 8 oz. pkg. cream cheese softened
- 5 egg yolks
- 2 cups Dairy cream
- 5 egg whites
- ½ cup sugar - glaze
Instructions
- Beat first 5 ingredients into cheese... blend in yolks one at a time, then sour cream.
- Beat egg whites to soft peaks, grad. add ½ cup sugar beating until stiff.
- Fold whites into cheese mixture slowly and gently into springform pan.
- Bake at 325 for 1 1/4 hours or less or until done.
- Cool 10 minutes.
- Run spatula around edge to loosen.
- Cool thoroughly before removing from pan.
- Let cool in oven so won't drop.
Notes
Anna Mae: puts in only 3/4 cup (call her)