Shirley Temple Cheesecake

Cheesecake has to be one of the most divinely decadent desserts of all time, and this recipe incorporates the flavors of my five year old's favorite drink, the cherry-sweet Shirley Temple.  I have experimented with the exact right amount of Sprite and grenadine so that the resulting cake is perfectly firm yet profoundly creamy.  

Ingredients:

1/4 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar

3 tablespoons cornstarch, sifted

4 8 oz. packages cream cheese, softened

1 large egg

1/4 cup whipping cream

3/4 teaspoon vanilla extract

1/4 cup Sprite 

2 tbsp. grenadine

1 12 oz. jar cherry preserves

To Make:

Preheat oven to 350 degrees.  Generously butter the bottom and sides of an 8 inch springform pan.  Lightly coat the bottom of the pan with the graham cracker crumbs, pressing them in gently.  Place pan in the refrigerator.

In a large bowl, combine the sugar and cornstarch.  Beat in the cream cheese, and then the egg.  Slowly drizzle in the heavy cream, beating constantly.  Add the vanilla extract, Sprite, and grenadine, and stir well.  Pour the mixtured into the prepared pan.  

Bake cheesecake until the top is golden brown, about 45 minutes. Cool in the pan on a wire rack for about 3 hours.  Spread the cherry preserves across the top evenly.  Cut the cheesecake into jumbo slices and enjoy every sumptuous bite!

Kaden sifting with glee