RECIPE # 4803 - WHIPPED CREAM CHERRY CHEESECAKE - Thurs, April - | Nashville News, Weather & Sports

RECIPE # 4803 - WHIPPED CREAM CHERRY CHEESECAKE - Thursday, April 5, 2012

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36 cake-style ladyfingers (three 3-oz packages), halved

16 oz cream cheese, softened

3/4 c  (5 1/4 oz) sugar

2 t vanilla extract

1/4 t almond extract

2 c heavy cream, chilled

1 (21-ounce) can cherry pie filling

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. 

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. 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. 

Spread chilled pie filling over top of cake. Remove sides of pan. Serve.

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