Cook's Country Whipped Cream and Cherry Cheesecake
|36||cake-style ladyfingers (three 3-ounce packages), halved |
|16 ounces||cream cheese, softened|
|3/4 cup (5-1/4 ounces)||sugar|
|2 teaspoons||vanilla extract|
|1/4 teaspoon||almond extract|
|2 cups||heavy cream, chilled|
|1 (21-ounce) can||cherry pie filling|
You can find cake-style ladyfingers in the bakery section of most supermarkets. A serrated knife slices this cake neatly. Serves 12
1. Line sides and bottom of 9-inch springform pan with 48 ladyfinger halves. Using stand mixer fitted with paddle, beat cream cheese, sugar, vanilla, and almond extract on medium-high speed until smooth; transfer to large bowl. Using dry, clean bowl and whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Gently fold whipped cream into cream cheese mixture.
2. Pour half of whipped mixture into prepared springform pan, spreading into even layer, and cover with remaining 24 ladyfinger halves. Top with 1-cup pie filling. Scrape remaining whipped mixture over pie filling and spread into even layer. Cover with plastic wrap and refrigerate until set, at least 4 hours. Refrigerate remaining 1 cup pie filling.
3. Spread chilled pie filling over top of cake. Remove sides of pan. Serve.