Cherry Ripple Ice Box Cheesecake
Ingredients Crust 12 graham crackers 6 T butter, melted Filling 625 g room temp cream cheese 400 g condensed milk zest of one lemon juice of half a lemon 1 T almond extract 300 mL heavy whipping cream 1 c pureed cherries Topping 1-2 c cherries 1 tsp cornstarch Directions Ground graham crackers, mix with melted butter; press into springform pan and place in fridge Beat cream cheese until light and fluffy Add condensed milk to cream cheese Add zest, lemon juice and almond extract In new bowl, whip heavy cream and fold into cream cheese mixture Fold in pureed cherries Pour into springform pan with crust, place in fridge overnight or for 12 hrs Mix cornstarch with a small amount of water On stove, medium heat, warm cherries and cornstarch mixture until its the consistancy of jam (might need to smash cherries to get consistancy) Once cooled, pour on top of cheesecake and serve