This is a no bake one. Really simple and one of the best tasting I have ever
had.
Sarah

Cherry Cheesecake

16 ounces cream cheese
14 pounce sweetened condensed milk
1-2 teaspoons vanilla
1 teaspoon lemon juice (optional)
1 can cherry pie filling
1 graham cracker pie crust (larger crust is better)

Mix the cream cheese, condensed milk, vanilla and lemon juice with an
electric mixer and put into the graham cracker pie crust. Pour cherry pie
filling over the top. Store in the refrigerator.


On 10/8/03 11:25 PM, in article
, "Dora Allan"
> wrote:

> Could someone be kind enough to tell me how to make a cheesecake that
> does not crack. I have a wonderful recipe for cheesecake and everyone
> loves it.
> The recipe I have calls for the 5 eggs to be separated , adding the
> yolks to the cream cheese and sugar, then blending in the whipped whites
> with the sour cream. The baking process calls for one hour at 300 and
> one hour with the oven turned off and then half hour with he door open.
> I believe this is to allow the cake to cool gradually. Wonderful cake
> but it always cracks down the middle and I would love to know how others
> make such a perfect cake. Thanks for any suggestions
>
> THE ROSE
>