This is our best recipe for cheesecake with a rich, creamy texture and cherry topping for a showstopping dessert that is also easy to make!
Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
Bake the cheesecake: Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). A digital thermometer inserted into the filling 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
Serve cheesecake in wedges, with fresh fruit if desired.
Storage information: Store any leftover cheesecake in the refrigerator for several days; freeze for longer storage.
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