Enjoy my simple homemade Cherry Cheesecake Lush recipe with layers of luscious cherry filling, velvety cheesecake, fluffy vanilla pudding, and vanilla wafer crust. How luscious and satisfying!
Will this cheesecake keep in the fridge for a while?
It is possible to complete the cheesecake luscious assembly up to two days before serving. Make careful to refrigerate it covered until you’re ready to serve.
Would room temperature be best for the cream cheese?
The best way to ensure a filling free of lumps is to allow the cream cheese to soften to room temperature before combining. A lack of mixing may occur if the temperature is too low.
What would be a good alternative to vanilla wafers?
You may use either graham crackers or gingersnaps as a replacement. Feel free to modify the quantity according to the size of your baking pan. Combine the crumbs with the melted butter after finely crushing them.
Is it necessary to bake the cheesecake after it is assembled?
Not at all! After you’ve stacked everything (apart from the crust), there’s no need to bake it; just let it cool in the fridge for at least an hour before cutting.
For how many more hours can I keep the cheesecake luscious in the fridge?
With the right storage solution, it may be refrigerated for up to three or four days. Even if the cookies soften a little with time, the flavor will remain same!
Is it possible to use pie filling of a different flavor?
Sure thing! You can use any 21-ounce can of pie filling—cherry, blueberry, strawberry, or apple—and it will work just as well. Stay away from peach and other chunkier fillings.
Which pan size is best?
To achieve the desired thickness and stacking of ingredients, a baking pan measuring 9×13 inches is ideal. It would work with any casserole dish that is between 8×12 and 9×13 inches in size.
Cherry pie filling, measuring 1 and 1/3 cups, is required.
100 milliliters of powdered sugar
1 and a third cups of pecans, chopped
73 cookies, or 3 and 1/3 cups, of crumbs from vanilla wafer cookies
2 containers (8 ounces each) of cool whip, equal to 4 cups 1 cup of melted butter, 2 sticks of butter, 2 cups of milk, and softened cream cheese
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