Jun 30, 2009
The best I've tried of its type. True, it's not exactly what you could call a cheesecake, so "Cheese Pie" is appropriate. This recipe sets up much more predictably than the one made with sweetened, condensed milk and lemon juice. The texture is light and creamy when served cold - tends to get a little loose as it comes closer to room temperature. As a consequence, it may be frozen, and when allowed to thaw for a few minutes, can be cut and served that way. To give the cheese layer a little more interest, I added about 1/4 tsp lemon extract, plus a dash each of maple and almond extracts. These complemented the cherries perfectly. A+ for a simple recipe that tastes luscious and takes only minutes to throw together.
—Baricat
