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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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Pastry Shells:
1-1/2 cups sifted all purpose flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup butter
1 egg yolk
3 tbsp. cold water
Filling:
8 oz. cream cheese, softened
1/4 cup butter, softened
2 eggs, beaten
1/2 cup sugar
1/3 cup chopped maraschino cherries
1 tbsp. grated lemon peel
1 tbsp. lemon juice
4 whole maraschino cherries (for topping)
Topping:
2 tbsp. confectioners' sugar (icing)
1/2 cup whipping cream, whipped
1 tbsp. maraschino cherry juice
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Directions:
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FOR THE PASTRY SHELLS: Sift together flour, sugar, and salt. Cut in butter. Combine egg yolk with cold water. Mix into flour mixture. Shape into ball and roll out on lightly floured surface to 1/4-inch thickness. Cut out four 6 1/2-inch circles. Line four 4 1/2 by 1 1/2 inch tart pans with pastry. Trim and flute edges, prick bottom and sides.
FOR THE FILLING: Blend all ingredients except whole cherries thoroughly together. Pour into pastry shells. Bake at 450 for 10 minutes. REDUCE oven temperature to 350 F. continue to bake for 20 minutes, or until filling is set. Chill. Top each with whole cherry. Set aside.
FOR THE TOPPING: Fold sugar into whipped cream. Fold in cherry juice. Serve with cherry cheesecakes. Yield: 4 individual tarts.
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