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Making a delicious cheesecake at home is easier than you think! See how it's done! #vintagestyle #baking #vintagecookbook #cherries #cherrycheesecake #mccalls SOURCE: McCall's Cookbook, Random House, published 1963 Recipe: Crust: 3/4 cup graham cracker crumbs (either crush your own or buy prepared in a box) 1 tablespoon sugar 1 tablespoon melted butter or margarine Filling: 3 8oz pkg cream cheese, softened to room temperature 4 eggs 1 teaspoon vanilla extract 1 cup sugar Cherry glaze: 1 can (approx 1 pound) sour red cherries packed in water 1/4 cup sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 2 drops red food color (skip if you prefer not to use) How-to: 1. Preheat oven to 375 degrees F. 2. Make crust: In medium bowl, combine crumbs, sugar and butter, mixing well. 3. Spread evenly over bottom of a 9-inch spring form pan, pressing lightly with fingertips. Refrigerate while filling is prepared. (No need to grease the pan, especially if it is nonstick.) 4. Make filling: Using a standing mixer or electric hand mixer, using a large bowl, beat cheese at medium speed until light. 5. Add eggs, vanilla, and sugar, continue beating until creamy and light. Scrape down bowl several times in order to incorporate all of the cream cheese. 6. Pour into pan over crust, bake 35 minutes. Cake will have a slight jiggle in the center when done, this is normal. 7. Cool in pan on wire rack, then refrigerate minimum of 5 hours or overnight. 8. Remove side of spring form pan, cover with glaze. Slice and serve. Make glaze: 1. Drain cherries, reserving 1/2 cup liquid. Set aside 1 cup cherries. 2. In small saucepan, combine sugar and cornstarch. Add reserved liquid, stirring over medium heat until smooth. 3. Bring to boiling, stirring, over medium heat, boil 1 minute. Mixture will be thickened and translucent. 4. Remove from heat, let cool slightly. Add lemon juice, 1 cup cherries and food coloring (optional). Cool thoroughly before spreading over top of cooled cheesecake.