So it was a certain lady’s birthday, oh, two months ago…and she never got her birthday cheesecake (yes, that is the kind of horrible, little sister I am). Finally, I coupled her birthday treat with the visit of my wonderful and infinitely kind Mumti Masi and bam: a decadent delight for two equally delightful ladies!
The concoction you see is actually my aunt’s recipe! A dense, sumptuous, New York-style cheesecake, topped with a tangy cherry filling.
Okay. So this is embarrassing: I used canned filling. Go ahead, judge me, I can take it. For those of you who have read my post on the cherry pie I make, you’ll know: I’m not a filling-making kind of a gal. I’ve never been that girl, maybe I will be, one day in the distant future. I will make cans of filling between dropping the kids off to soccer practice and pulling my hair out or something. But for now, I modify fillings! I always find that the cherry filling from the can is lacking citrus: the juice of half a lemon remedies that, perfectly.
Sorry, folks! No recipe for this one: family secret! But I hope you enjoyed reading this, all the same.
Just throwing a question out there to all you, foodies: how do you prevent your cheesecake from cracking? Below, you can see that the filling has seeped into the cheesecake (not that I’m complaining!) but that’s because my cheesecake always cracks…ideas?
Thanks for perusing this post!