Cherry Cheesecake
This was another of Bubba's classic dishes. The cheesecake was for special occasions, especially Christmas. Bubba usually had one or two frozen cheesecakes in the large chest freezer in the basement. These back-up cheesecakes could be called into duty in short notice if a special occasion popped up.
On Christmas 2026 and I was really hoping to make something from Bubba's cookbook, but
her cookbook had gone missing and I thought it may have been gone forever.
However, I was lucky in the fact that Bubba had hand written on a card the recipe when I was away at school and I still had the card. I used this recipe to make the cheesecake for Christmas.As with most of my attempts at making things from Bubba's cookbook, it was not up to Bubba's standards, but it was pretty darn close.
Well worth a try.
P.S. Bubba's cookbook was later found. Yippie!
RECIPE:
Cherry Cheesecake
Crust
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix crust ingredients together.
Pat above ingredients over bottom of a 9 inch springform pan.
Cake
4 eggs
1/4 cup sugar
1 cup sour cream
1 tsp vanilla
3/4 cup sugar
2 Tbsp flour
1/4 tsp salt
2 - 250g packages of Philadelphia cream cheese
DIRECTIONS:
Preheat oven to 325 degrees.
1. Seperate 4 eggs.
2. Beat the whites until stiff with a 1/4 cup sugar. Set aside.
3. Without washing beaters, beat egg yokes until light yellow.
4. Add to yokes: 3/4 cup sugar, 2 Tbsp flour, 1/4 tsp salt.
5. Stir in bit-by-bit 2 - 250g packages of cream cheese.
6. Beat until smooth.
7. Fold in egg whites.
8. Spoon into pan.
9. Bake 1 hour at 325 degrees.
Check with a toothpick to make sure the cake is done. I needed an extra 20 minutes. I also think I would make the crust a little thicker. Doubling the crust recipe may be too much, but maybe another half of the recipe.
I topped the cake with a can of cherries when it had cooled down. And served with whipped cream. You could be creative and find your own topping ideas.
