Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups (302g) vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • Pinch of salt
  • 10 tbsp (140g) unsalted butter, melted
  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 tbsp (29g) sour cream
  • 1 tbsp fresh lemon juice
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 21 oz can Lucky Leaf Cherry Fruit Filling
  • 2 tsp almond extract
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp almond extract
  • Cherries
  • Sliced almonds

Instruction

  • In a medium bowl, combine the crust ingredients and mix well to combine.
  • 2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  • 3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  • 4. Add the sour cream and lemon juice and beat until well combined. Set aside.
  • 5. In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
  • 6. Add about half of the whipped cream to the cream cheese mixture and gently fold together. Add the remaining whipped cream and gently fold together until well combined.
  • 7. Remove about 1 3/4 cups of cheesecake filling and add to another bowl. Add the full can of cherry fruit filling and gently fold together to combine.
  • 8. Add the almond extract to the remainder of the cheesecake filling and gently fold to combine.
  • 9. Add the almond filling to the crust and gently spread into an even layer.
  • 10. Drop spoonfuls of the cherry filling over the top of the almond layer, then spread into an even layer.
  • 11. Refrigerate the cheesecake until cold and firm, 5-6 hours or overnight.
  • 12. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  • 13. To make the topping, add the heavy whipping cream, powdered sugar and almond extract to a large mixer bowl. Whip on high speed until stiff peaks form.
  • 14. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with some cherries and sliced almonds, if desired.