You can make your own cheesecake with this recipe, or order one from Cherry's Cheesecakes by calling 1-888-692-5588.


  • 1 ¼ cups crushed graham crackers
  • ¼ teaspoon cinnamon
  • ¼ cup sugar
  • ¼ cup melted butter or margarine
  1. Grease a 9 or 10 inch spring form pan, covering the sides and bottom of the pan completely.
  2. Combine all ingredients and mix thoroughly until well blended and moist.
  3. Press graham cracker mixture into the bottom and around the sides of the pan.
  4. Refrigerate while preparing the cheesecake filling.

Cheesecake filling:

  • 5/8 cup sugar
  • 1/8 cup flour
  • One 8-ounce package cream cheese
  • One 16 ounce carton of sour cream
  • 4 eggs, separated
  • juice and grated rind of ½ a lemon
  • ½ teaspoon vanilla
  1. Preheat oven to 375 degrees.
  2. Beat the egg yolks and set aside.
  3. In a separate bowl, cream the sugar and cream cheese until smooth.
  4. Add the beaten eggs, lemon juice and rind, vanilla, flour and sour cream. Beat together until well mixed.
  5. Beat egg whites in a clean, dry bowl until stiff.
  6. Fold egg whites into cream cheese mixture.
  7. Pour into the graham cracker crumb-lined spring form pan.
  8. Bake at 375 degrees for five minutes and then bake at 275 degrees for one hour.
  9. Leave cheesecake in an open oven to cool for ½ hour and refrigerate for at least one hour before adding topping.


  • One 12 ounce package frozen strawberries or raspberries, reserve juice
  • ¼ cup sugar
  • 2 tablespoons cornstarch
  • 2 or 3 drops of red food coloring
  1. Defrost the berries and drain for thirty minutes.
  2. Set the berries aside. Measure the reserved juice and add enough water to equal one cup.
  3. Combine sugar, cornstarch and juice/water mixture and cook over moderate flame until thick.
  4. Simmer for five minutes and add the red food coloring.
  5. Allow the sauce to cool for ten minutes.
  6. Combine cooled sauce with the well-drained berries and carefully spoon on the top of the previously refrigerated cheesecake. Be careful not to drip the glaze on the sides of the cake. Canned pie filling may be substituted here and spread on the top of the cheesecake in the same fashion. Refrigerate finished cheesecake for at least 24 hours before removing spring form sides.