Mama’s Cheesecake (Sort of)

I’m sure the recipe my mother used for this cheesecake came from the Philly Cream Cheese box. That doesn’t make it any less delicious nor does it lessen the joy of my memories of her serving it up at family gatherings. Below is the recipe, with my alterations. You can use the Cool Whip and Comstock cherry filling if you so desire. Not everyone has to be as crazy as I am!


The Crust
180 g/1.5 c Flour, sifted
180 g/.75 c Butter, unsalted, melted
23 g/2 tbs Sugar (I prefer light brown)
150 g/1 c Walnuts (or pecans), chopped

Preheat oven to 325°.

Combine flour, sugar, and walnuts/pecans in a large mixing bowl. Add butter and mix until dry ingredients are coated. Pat crust mixture into your baking pan(s). This will be enough to fill two 9″ pie plates, one 9″x12″ baking pan, or six-eight mini-tart pans (if you’re as crazy as I am). Bake for 20 minutes and nuts are aromatic. Set aside to cool.

The Filling
470 mL/16 oz Philly Cream Cheese
400 g/4 c Powdered Sugar

470 mL/16 oz Whipped Cream
46 b/4 tbs sugar

(or just use a 16 oz tub of Cool Whip)

This bit is tricker if you’re not using Cool Whip.

Bring cream cheese to room temperature in a large mixing bowl of a stand mixer. Add powdered sugar and mix until well combined.

Next make the whipped cream. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.

If you have a large metal spoon, use it add a couple of spoonfuls of whipped cream to the cream cheese. Mix it in to slacken the mixture. Now fold in the rest of the whipped cream by running the spoon around the sides of the bowl then cutting through the center. Do this until the you get a homogenous mixture without losing too much of the volume of the whipped cream.

Spoon the filling into the prepared crust and smooth it out.


 The Topping
450 g/1 lb Fresh Cherries (before pitting)
100 g/1/2 c granulated sugar
120 mL/1/2 c water
7-8 g/1 tbs cornstarch or arrowroot (optional)

Put pitted cherries, sugar, and water in a medium sauce pan. Simmer under medium-low heat for 10 minutes, until cherries have released some of their juices and softened a bit.. Remove the cherries from the liquid. Continue simmering until liquid becomes syrupy, another 15 minutes or so. You can add the cornstarch or arrowroot to thicken the syrup more. Add syrup back to cherries and cool. Once cool you can spread it over the cheese cake.

Serve chilled.


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