Best 9 Cherry Cheesecake Kuchen Recipes

THE BEST CHERRY CHEESECAKE

Steps:

• Preheat oven to 325F and grease the sides of a 9″ springform pan.
• Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
• Add in the eggs, one at a time, mixing well in between on low speed.
• Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
• Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
• Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.

THE BEST UNBAKED CHERRY CHEESECAKE EVER

Steps:

• Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
• Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.

CHERRY RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Coat a 9-inch spring form pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, cream cheese, eggs, sugar, flour, vanilla, lemon zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool, then cover and chill in the refrigerator for 3 hours.
• Put the cherries, honey and lemon juice in a medium saucepan and bring to a boil. Remove the pan from the heat. In a small bowl stir the gelatin in the warm water until dissolved then stir the dissolved gelatin into the cherry mixture. Cover and chill in the refrigerator for 3 hours, stirring once or twice, until the mixture is thickened but not yet formed to the pan.
• After the 3 hours chilling, top the cheesecake with the cherry mixture and then serve, or keep in the refrigerator, covered, for up to three days.
• Excellent source of: Calcium, Protein, Selenium
• Good source of: Phosphorus, Riboflavin, Vitamin A

CHERRY CHEESECAKE KUCHEN

Steps:

• Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside.
• In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour.
• Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour).
• Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly.
• Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.

CHERRY CHEESECAKE

Steps:

• Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
• Pour cherry pie filling on top of pie. Serve.

CHERRY KUCHEN (PRONOUNCED KU-KAH BY MY FAMILY)

Steps:

• Add water to beaten eggs and dissolve dry yeast in this mixture. Let all these ingredients rest refrigerated for 15 minutes.
• Meanwhile, blend with a pastry blender or by hand flour, salt, sugar, butter and cardamom.
• In a large mixing bowl, make a ring of blended flour. Pour chilled yeast mixture into the center and work it into dry ingredients. Knead until smooth, about 2 minutes. Form dough into ball and let rest, covered for about 20 minutes.
• Roll out dough into 2 9x9 baking dishes. Push edges of dough up against dish to prevent fruit topping from spilling.
• For topping, spread cherries over top of dough. With a pasty blender or fork, cut butter into flour and sugar until small crumbs of mixture are formed. Sprinkle crumb mixture over top of cherries.
• Bake at 400 degrees for 20-25 minutes until topping begins to golden.

CHERRY KUCHEN

Steps:

• Mix the first six ingredients together to make a batter.
• Pour most of the batter into the bottom of a greased 9x13-inch pan.
• Pour can of pie filling on top.
• Glop the rest of the batter on top of the filling.
• Bake at 350 degrees for 40 minutes.
• Enjoy!

CREAMY CHERRY CHEESECAKE

Steps:

• In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

CHERRY CHEESE KUCHEN

Steps:

• Combine dry yeast and 1 cup flour in large mixing bowl. Heat together milk, sugar, butter and salt until warm, stirring to melt butter. Add to flour mixture along with egg.
• Beat at high speed for 1/2 minute, scraping sides of bowl. By hand, stir in remaining flour to make soft dough. Turn into a greased bowl, turn once, cover and refrigerate until well chilled, about 2 to 3 hours.
• Grease 15 x 10 x 1-inch baking pan. Pat dough evenly in prepared pan, forming ridge around edges.
• Spread with Cherry filling. Let rise in warm place until almost double, about 45 minutes.
• Preheat oven to 375°F Bake for 15 minutes.
• Combine ingredients for cheese topping and beat until smooth. Spread over Cherry filling.
• Combine crumb topping ingredients and sprinkle atop cheese filling.
• Bake 10 minutes longer or until filling is set. Cut into squares.