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Recipe
INGREDIENTS
Cherry Filling
2 cups fresh cherries pi�ed and cut in half
1/2 cup water
2 tablespoons lemon juice fresh
1/2 cup sugar
1 tablespoon corn starch
Cheesecake Layer
1 cup heavy whipping cream
3/4 cup powdered sugar divided
8oz cream cheese 1 block
1 teaspoon vanilla extract
5 graham crackers full sized, crushed
INSTRUCTIONS
Cherry filling
- Wash and pit cherries, then cut in half (and then measure).
- In a medium sized saucepan, add water and lemon juice and warm over medium heat.
- In a small bowl, s�r together the sugar and corn starch with a whisk. Then, add the sugar and
starch to the warm pan of liquid and s�r (with a whisk) to combine. Cook 1-2 minutes.
- Add fruit and con�nue to cook, while s�rring gently, un�l the sauce thickens.
- Remove pan from heat and allow sauce to cool. To aid in cooling, pour the par�ally cooled sauce
into a bowl and move to the fridge.
- The sauce can be stored in the fridge (in a jar or sealed container) up to 1 week.
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