CHERRY CHEESECAKE – what Santa really wants to find by the tree

Hi there,

Remember I told you about all the different food presents Dom has received through the years in thanks for his medical care. I mentioned one of my favorites was a cheesecake.

The cheesecake arrived at our house one cold winter night in December. It was probably flu season because Dom hadn’t arrived home even by the time Johnny Carson was starting. I remember I was tired and irritable waiting for him to come home. I knew that the following morning would be coming fast and three little boys would wake up well rested and ready to go, go, go. Dom came into the house with a big smile bearing this delicious cheesecake. After one bite, good humor was restored and I listened with a smile on my face about how his patient made it special for him.

So here is that wonderful cheesecake recipe and I hope you eat it with a smile too.

Cheesecake will always taste like love. – Shonda Rhimes



For the Crust:

  • 1/4 pound of butter
  • 2 eggs
  • 2 cups of flour
  • 1 cup of sugar
  • 1 teaspoon of baking powder

For the Cheesecake:

  • 1 pound of cream cheese
  • 6 tablespoons of flour
  • 2 cups of milk
  • 1/2 pint of sour cream
  • 1 and 1/2 cups of sugar
  • 4 eggs
  • 4 tablespoons of lemon


  • preheat the oven to 325 degrees
  • prepare a springform pan for baking
  • combine all the ingredients for the crust
  • pat the crust dough along the sides and bottom of the springform pan
  • beat the cream cheese and eggs until smooth
  • add the remaining ingredients and beat until incorporated
  • carefully pour into the springform pan
  • put the pan on a cookie sheet and bake for 1 hour
  • when cool carefully unfold the springform pan

Special Note: The crust to this cheesecake is essentially a sugar cookie and in a pinch I have used prepared sugar cookie dough for the crust. I serve this plain or with cherries as pictured. When I want cherry cheesecake, I use prepared cherry pie filling. I have gifted this cheesecake at Christmas and it looks stunning when I wrapped the crust in a wide ribbon.


  1. This looks fantastic! One question; what cherries do you use? I find the canned cherry filling too tin-ny for my taste. Would making some type pf cherry topping with frozen cherries be good? Do you have a suggestion?

    1. I use King Arthur Cherry Pie filling. It has a very good taste. You can add some Chambord to it to make it extra special. Really any kind of fruit can be used on top.

      1. As if this cheesecake doesn’t already sound amazing, you have to go and mention adding Chambord to the cherry topping? I’m wrecked! Yummmmm!!!

  2. This looks sooooo delicious and festive! And that sugar cookie crust – wow! I’ve only made cheesecake with crushed up digestive biscuits before – this is one I must try! I’m not sure if I can get cherry pie filling but as you also serve/gift them plain, I could always just do that!

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