Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 prepared pound cake, cut into 3/4 inch thick slices

  3. 8 ounce package cream cheese, softened

  4. 1/4 cup sweetened condensed milk

  5. 2 tsp. vanilla extract

  6. 1 quart vanilla ice cream, softened slightly

  7. 30 ounce jar pitted sour cherries in syrup, drained

Instructions Jump to Ingredients ↑

  1. Line the bottom of a 9 inch springform pan with parchment or wax paper. Line the bottom of the prepared pan with cake slices, packing tightly in a single layer. Beat cream cheese in a large bowl until smooth. Beat in condensed milk and vanilla. Blend ice cream into cream cheese just until combined, without letting ice cream melt. Pour half of the cream cheese mixture over the pound cake in the pan. Smooth the top. Arrange drained cherries over ice cream. Spoon remaining cream cheese mixture over cherries and smooth top. Cover and freeze cheesecake overnight.

  2. To Serve:

  3. Run a warm knife around the inside edge of the pan. Release pan sides. Slice cheesecake with a warm knife and serve.


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