Classic Prickly Pear Cheescake

Classic Prickly Pear Cheescake

Topping:

• 1 pound (16 ounces) sour cream
• 1 – 5 ounce jar Cheri’s Prickly Pear Cactus Jelly

Instructions for Topping:

1. Stir jelly into sour cream to break up jelly clumps.
2. Stir periodically while preparing the filling for better incorporation and more vibrant color. Set aside.

Filling:

• 4 – 8-ounce packages (2 pounds) cream cheese, room temperature
• 1 ¼ cup sugar
• 2 teaspoons lemon extract
• 4 eggs

Instructions for Filling:

1. Using a food processor or mixer, beat cream cheese until creamy.
2. Slowly add sugar while mixing until blended and smooth.
3. With mixer on low speed, add lemon extract and eggs, one at a time until incorporated. Pour over crust.
4. Bake for 50 – 55 minutes (45 – 50 minutes for convection oven)
5. Remove from oven and immediately pour topping onto cheesecake and bake for 5 minutes. Remove to cooling rack. Cool completely before removing rim. Refrigerate 4 hours. If desired, drizzle Cheri’s Prickly Pear Cactus Syrup on top before serving each slice. Serves16.