Ingredients
Filling
16 oz package cream cheese, softened to room temperature
16 oz ricotta or dry cottage cheese
8 rounded tablespoons all-purpose flour
1 teaspoon vanilla
1 1/2 cups sugar
4 whole eggs
2 egg yolks
6 tablespoons 35% cream
Juice of 1 lemon, strained
Crust
1 1/2 cups graham cracker crumbs
6 tablespoons melted butter
A few tablespoons confectioners' sugar (optional)
Directions
Preheat oven to 300 degrees F.
Combine cracker crumbs and melted butter. Add a few tablespoons confectioners' sugar, if you wish.
Butter a 6 to 8 inch springform pan; pat crumb mixture into pan.
Cream together cream cheese and ricotta or cottage cheese in a bowl on moderate speed.
Gradually add flour, lemon juice, sugar and vanilla.
Add eggs and egg yolks, one at a time, beating thoroughly after each addition.
Mixture will be very smooth and rather thin looking.
Add cream.
Pour cheese mixture over crust; bake for exactly 1 hour. Over baking causes cake to become dry and heavy.
Cool the cake before removing the sides of the pan.
Top with cherry pie filling; refrigerate.
Notes
The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Jamie Chepurnaty. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi. | 
