Rose Mary Mogan Recipe

Dan's Birthday New York Cherry Cheese Cake

By Rose Mary Mogan cookinginillinois


Recipe Rating:
Serves:
12 to 14
Prep Time:
Cook Time:
Cooking Method:
Bake

Rose Mary's Story

This is the Cheesecake that I made for my husband's birthday, he told me he wanted a Cheesecake instead of a regular cake, and this is the one I came up with. He was very impressed with the smooth & Creamy texture. Even remarked that it tasted a lot like the Cheesecake Factory, so I knew that was his way of saying that he really liked it. So it has been a family favorite for quite a few years now.

Ingredients

CRUST INGREDIENTS
1 c
finely chopped pecans, toasted
1 1/2 c
graham cracker crumbs
3 Tbsp
granulated sugar
6 Tbsp
melted butter
FILLING INGREDIENTS
5 pkg
8 (ounces each)cream cheese (softened)
1 c
granulated sugar
3 Tbsp
all purpose flour
1 Tbsp
pure vanilla extract
1 large
lemon, zest only
1 c
sour cream ( good quality)
4 large
eggs, room temperature
1 can(s)
(21 ounce) cherry pie filling, chilled

Directions Step-By-Step

1
FOR THE CRUST: Preheat oven 375 degrees F. Toast pecans in preheated oven for 5 -7 minutes. Cool. Mix cooled nuts with remaining ingredients and press into the bottom and up the sides of a 9 inch spring form pan. FREEZE AT LEAST 15 MINUTES BEFORE FILLING.
2
TO MAKE THE FILLING: Lower oven temperature to 325 degrees F.
3
Beat cream cheese, sugar, flour vanilla, and lemon zest on medium speed until well mixed.
4
Add sour cream and mix again. Add eggs one at a time and mix on low speed, after each addition, just until blended.
5
Pour into prepared crust. Bake one hour and ten minutes to one hour 15 minutes or until golden brown around edges and center is a little jiggly.
6
Remove from oven and run knife around sides of pan, BUT DO NOT REMOVE SIDES OF PAN. Cool on wire rack about 1 1/2 hours. REMOVE sides of pan. Refrigerate 4-6 hours, preferably overnight. Top with chilled pie filling just before serving.
7
Note: This was the first time I made what I considered a perfect cheesecake, and it has been my favorite recipe ever since. The neighbors was glad I shared it with them.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Collection: Restaurant Inspired

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10 Comments

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Rose Mary Mogan cookinginillinois
Jan 12, 2015
It is no bother to me, when you are trying to learn something Tanye especially with cooking. Making a cheesecake is not complicated, it is just that it requires certain steps that you must take, and cannot skip. A cheesecake made from a boxed mix is no comparison in my opinion to one that you make from scratch using cream cheese . But I do understand that you want to practice.

Making a Graham Cracker Crust for a cheesecake is much simplier to make than if you made a regular pie crust with flour. All you do is add melted butter and sugar to some crumbs they can be cookie crumbs, oreo, or Graham or a mixture of crumbs and nuts, then pour it into a SPRING FORM PAN, and press down on them to fit the contures of the pan and up the sides.

Tanye this recipe is one of the first ones I posted when I first joined Just a Pinch, so I didn't post pictures for each of the steps, but I do have other cheesecake recipes about 15 of them or maybe even more, but most of the most recent recipes do have pictures for most of the steps, like the one I made this past Christmas called IRISH CREAM MARBLE CHEESECAKE and I think I also have picture steps posted for the LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE and most of the others have picture steps if I remember correctly. I guess I will just need to remake this one especially for you so you can see how it is done in each of the steps. Sorry I just got this from yesterday. But after making dinner on yesterday, I did not go back on the computer. Another key element with a cheesecake is to use a SPRINGFORM PAN, for easy release. So if you don't have one you need to purchase one, they come in a variety of shapes and sizes, there are 8 or 9 inch Round, SQUARE, HEART SHAPED, AND EVEN RECTANGLE AND LONG LOAF TYPE, but typically you use a round 8 or 9 inch pan for most cheesecakes, I do have many of the shape & sizes, I sometimes use a square spring form pan like in the Rose Mary's Double Layer Key Lime Cheesecake /Pie but the basic steps are the same no matter which shaped pan you use. Hope this helps. If it is any consolation to you, my daughter made her first cheesecake by her self, following my instructions in the recipe for the Faux Champaigne Kissed Strawberry Cheesecake and it came out perfectly, She was in Ohio and I live in Illinois, so I wasn't even there, you should see the pictures she took, and the texture of it was so creamy and smooth, and I believe you can do the same thing Tanye. Hope this info helps. I can send you a personal message with a link for all of the recipes I have posted if you want. That way you will know which one you want to try. Keep me posted.
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Tanya D auntietammy
Jan 11, 2015
I hate to bother you I have come to grips that I am not a cook. My family is laughing so hard at me they want me to take my cooking comedy on the road. Someone (my son) purchased a Sara Lee cheese cake but I will practice because practice makes perfect. In a few weeks with your tutoring I am going to give Ms. Sara Lee a run for her cheese cake money!!
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Rose Mary Mogan cookinginillinois
Jan 11, 2015
Making a Graham Cracker is very simple, you cannot buy a crust to fit a spring form pan for a cheesecake. If you need help you have my number give me a call and I can help walk you through it.

A cheesecake is one of those desserts that needs to be made one day to be served on the next day after it has had time to chill completely. You really cannot rush to make a cheese cake. Not only does it need to cool down after it comes out of the oven, once it is cooled it, needs to be refrigerated for at least 4-6 hours.
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Tanya D auntietammy
Jan 11, 2015
Would it be ok if I had a store made pie crust??? I do not think I am ready to make a pie crust YET!!! If course in a few months perhaps but my mom wants this TODAY
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Rose Mary Mogan cookinginillinois
Oct 2, 2012
Sofia thanks for your comments, but I am sorry to say it is not the diet version. I do have a Splenda version that I will have to post which has less sugar and you can also use the low fat or fat free cream cheese to make it even less calories.

I will post it for you Sofia, hope you like it. The recipe is in my cookbook "SHARING OUR FAVORITE RECIPES". I don't have a picture just yet, but should I get a chance to make it today, I will take a picture.