Monday, June 15, 2009

Cherry Cream Cheese Cake | cheesecake recipes

Cherry Cream Cheese Cake | cheesecake recipes

8 ounces cream cheese, softened*
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can cherry pie filling
1/3 cup lemon juice, fresh or bottled
1 teaspoon vanilla extract
Let cream cheese stand at room temperature until soft. In medium bowl, beat cream cheese until light
and fluffy, slowly adding milk and beating until smooth. Stir in lemon juice and vanilla extract. Pour
into crust of your choice. Top with cherry pie filling.
* For a firmer pie, you can use 16 ounces of cream cheese.

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