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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.

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Cook's Country Whipped Cream and Cherry Cheesecake - Instructions Continued

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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