Best ever Cherry Cheesecake is married with wild berries in this classic cheesecake pie recipe. It can be served plain or dressed up with Strawberry Sauce. Serve it for an New year Day celebration topped with fresh blueberries instead of strawberries for a spectacular red, white, and blue delight.

Ingredients

*NUT FREE

YIELD: 12 SERVINGS

CRUST

1 Graham Cracker Crust

(page 91), prepared in a

9-inch springform pan

FILLING

4 cups soy cream cheese

1 cup granulated sugar

¼ cup lemon juice

2 tablespoons finely ground

lemon peel

2 teaspoons cornstarch

2 teaspoons vanilla extract

TOPPING

1 can (21 ounces) cherry

pie filling

Method 

Preheat the oven to 350 degrees F. Combine the soy cream cheese, sugar, lemon juice, lemon peel, cornstarch, and vanilla extract in a food processor or blender and process until smooth and creamy. 

Pour into the cooled crust. Bake for 55 minutes, or until the edges are set but the center is not completely firm.

Cool, cover loosely, and refrigerate for 8 to 12 hours before serving. Top with the cherry pie filling just before serving. Store leftovers loosely covered in the refrigerator.

Variations:

• For a twist, substitute lime juice and lime peel for the lemon juice and lemon peel.

• Try blueberry pie filling, any other fruit pie filling, or fresh fruit as a topping, if you prefer.