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Recipe Reviews 1 review
Cherry Cheesecake
This recipe has been my mom's most popular dessert growing up. For those of you looking for a firm cheesecake, this is not that type of cheesecake. This will thicken a bit after a day (best to refrigerate overnight if not longer; we always liked it better after 2 days but still delicious after 1). Regardless of how long you let it set, the pie will still have a creamy texture. It is a no-bake recipe so it will not get thick like a traditional cheesecake. If you like a creamy cheesecake, this is the recipe for you! Like another review stated, you are better off using regular condensed milk vs.low-fat or fat-free because the less fat in the condensed milk the more runny the pie will be. If you want to make it more healthy use 1/3 less fat ceam cheese and/or reduced fat pie crust. I also use this recipe as a base for my key lime cheesecake with some obvious modifications. 1 can condensed milk, 1 package of 1/3 less fat cream cheese(I leave out the vanilla in the key lime version and of course no cherries), and I substitute the lemon juice for about 2/3 cup key lime juice...depending on how tart you want it. Another favorite in the house and so easy to whip up!

1 user found this review helpful
Reviewed On: Nov. 21, 2012

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