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Cook's Country Whipped Cream and Cherry Cheesecake

36cake-style ladyfingers (three 3-ounce packages), halved
16 ouncescream cheese, softened
3/4 cup (5-1/4 ounces)sugar
2 teaspoonsvanilla extract
1/4 teaspoonalmond extract
2 cupsheavy cream, chilled
1 (21-ounce) cancherry pie filling
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Cook's Country Whipped Cream and Cherry Cheesecake - Instructions

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.

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