Cherry Cheesecake Pie - Country Recipes Style

Incredibly easy to make and fast as lightning to put together, this cherry cheesecake pie is largely a breeze to create for your own family, relying on a superb mixture of cream cheese and other ingredients to give it the incredible taste and the lightness that is so atypical of cheese cake. In addition, this cheesecake filling has wholesome ingredients that you can sink your teeth into. We specifically recommend not using the main brand name of cream cheese due to their disregard for the efforts of small business and recommend instead that you use a generic or store brand which is not only just as good, but typically far less costly.

You can make it in about a third the time of a regular cheesecake and you will never know that you are not eating old fashioned, home baked cherry cheesecake. The flavor is the same, the fat is lower, and the response from your family is going to be all positive. To create that old fashioned cherry cheese cake taste in a jiffy, here is how you make our cherry cheesecake pie. Is there anyone who doesn’t like cheesecake? We don’t personally know of anyone who can resist a luscious country cheesecake complete with piped on decorations created of the cheese cake mixture. This cheesecake is very simple and easy to make and doesn’t require a lot of skill in the kitchen.

You Will Need:
One 9 inch pie crust, prebaked and cooled
1 8 ounce package of cream cheese
1/2 small can sweetened condensed milk one/sixth of a cup(about two tablespoons) of concentrated lemon juice
2 tablespoons cream of tartar

One can tart Cherry Cheesecake Pie filling: Soften the cream Cherry Cheesecake Pie in the microwave, Cherry Cheesecake Pie using intervals of 15-30 seconds to accomplish that. Stir until it is like soft margarine or butter and is creamy in texture. The Cherry Cheesecake Pie Add the condensed milk and Country Recipes Style the lemon juice and blend on slow speed of your blender or mixer. Add cream of tartar and continue to blend until well mixed. Pour into the prebaked pie shell-reserving about two tablespoons to use in garnishing. Over the top, pour your cherry pie filling to the desired thickness. Put the reserved cream cheese filling into a pastry or decorating bag and using a star tip, pipe small stars around the top of your cheesecake to garnish it.

Refrigerate until firm and cool, usually about an hour prior to serving. You may also make your cheesecake in a graham cracker crust if you prefer and replace the cherry pie filling with blueberry or another favorite.