Cherry Cheese Sugar Cookie Cake


°3 pack cream cheese, 250g each, soft

° 250 ml (1 cup) sugar

° 15 ml vanilla extract

° 4 Eggs

° 1 Cherry Pie Filler Box 540 ml

+ for cortex:

° 375 ml (1 1/2 c) Graham cracking crumbs

°60 ml (1/4 c) melted butter

° 60 ml (1/4 c) sugar

* Methods

Preheat the oven to 180 ° C (350 ° F).

In bowl, mixing crust ingredients.

Line 23cm (9in) pulse frying pan with parchment paper, then spreading crust over. Press hard to prepare for an equal veneer. Bake it for 10 mn.

In bowl, whisking cream cheese with sugar, vanilla and egg to smooth & homogenous.

Pour cheese mix into the mould and level surface. Bake for 1 h to 1 h 10 mn, until the center of cake is almost solid.

Close oven and letting cake cool for 1 hour in the oven,

Once cake is cool, allow it to cool in the fridge for 3 to 4 h.

When ready to serve, spread the cherry filling over the cake.