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Cherry Swirl Recipe

Cherry Swirl Recipe

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  1. Home
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  3. Setting the Scene


1 rating

April 25, 2013


Skinnygirl Cocktails

Consider this the adult Shirley Temple, with a light edge!



Related Recipes


  • 1 part Skinnygirl™ White Cherry Vodka
  • 3 parts lemon-lime sparkling water
  • Splash cherry juice
  • Cherry, for garnish


Pour vodka and cherry juice over ice.

Top with lemon-lime sparkling water.

Garnish with a cherry.


Vanilla Frozen Yogurt with Fresh Cherry Swirl

Creamy, luscious, perfectly sweet with a touch of tart, this simple frozen yogurt was a clear staff favorite. A combination of half-and-half, plain whole milk yogurt, and a little corn syrup gives the frozen yogurt its super-smooth, almost velvety mouth feel. If you can’t find vanilla bean paste, substitute the scraped seeds from 1 vanilla bean or 1 teaspoon pure vanilla extract. We love the swirled effect of the jammy cherry mixture with the creamy frozen yogurt. Space out the dollops of cherry mixture over the yogurt in the loaf pan for defined rosy streaks in every bite.

Cherry Swirl Cheesecake with Cherry Sauce


  • 2 1/2 cups fresh cherries, stemmed and pitted
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • 1 teaspoon almond extract
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup (loosely packed) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 24 ounces (3 8-ounce bricks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 1 teaspoon almond extract

This luscious cherry swirl cheesecake, with a traditional graham cracker crust, plated on a pool of cherry sauce is a delicious way to enjoy summer cherries!

(73 votes, average: 3.73 out of 5)

This luscious cherry swirl cheesecake, with a traditional graham cracker crust, plated on a pool of cherry sauce is a delicious way to enjoy summer cherries!


  1. Place the cherries in a small pot, along with the water, sugar, and cornstarch
  2. Cook over medium-low heat, stirring occasionally, until the mixture is thick and jammy.
  3. Remove from the heat, stir in the lemon juice and almond extract, and puree in a blender.
  1. Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl and stir to combine.
  2. Add the melted butter and mix until well blended.
  3. Transfer the mixture to an 8-inch diameter cake pan, greased and lined with parchment.
  4. Press the crust into the bottom of the pan.
  1. Preheat the oven to 400° F.
  2. Place the cream cheese, sugar, and cornstarch in a large mixing bowl and mix on medium-low speed until smooth.
  3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
  4. Add the cream and almond extract, and stir to combine.
  5. Pour the batter over the crust, and rap sharply on the counter a few times to release any air bubbles.
  6. Drizzle about half the cherry sauce over the unbaked cheesecake, and swirl with the tip of a sharp knife.
  7. Place the cake pan in a larger baking dish and pour very hot water ¾ of the way up the sides of the pan.
  8. Bake the cheesecake for 15 minutes, then lower the oven temperature to 300° F and bake for an additional 65-75 minutes, or until the cheesecake is set around the edges but still slightly jiggly toward the center.
  9. Turn off the oven, leave the door slightly ajar, and allow the cheesecake to cool for one hour.
  10. Remove the cheesecake from the oven and cool completely at room temperature.
  11. Flip the cheesecake out of the pan and invert onto a serving plate.
  12. Chill in the refrigerator until ready to serve, then garnish with remaining sauce.

Allie Roomberg

As a former pastry chef and writer of Baking A Moment, Allie loves to spend time in her kitchen almost as much as she enjoys feeding people delicious treats! With her easy-to-follow recipe ideas, you’ll be able to transform the most basic ingredients into show-stopping desserts. Allie’s favorite Stemilt fruit are their World Famous Cherries.

Lychee Cherry Swirl Ice Cream

The best part about making an icecream at home is that you can go all out with its flavors! And this Lychee Cherry Swirl Ice Cream does exactly that. It is eggless, no-churn and is super creamy! Why go out for dessert when you can make a bowl of this at home!?

Hellooo foodie friends. Today is an ultra special Monday because I’m sharing the kind of deliciousness you should start your week with, every week. I’ve been having this lychee cherry swirl ice cream for breakfast, lunch and dinner. Because it covers my daily intake of fruit. Or that’s what I’ve been telling myself. Kidding.

But that’s not the only reason today is special, this lychee cherry swirl ice cream is also part of an amaaaazing #icecreamweek where a bunch of my must-follow food blogger friends and myself are hosting a GIVEAWAY with some amazing prizes including an Ice Cream Maker from Cuisinart, an Ice Cream Scoop from Zeroll, Vanilla from Rodelle, Containers, Popsicle molds, and a Scoop from Tovolo, and the Sweet Cream and Sugar Cones cookbook which has 90 delicious recipes for making your own ice cream, plus a few more surprise goodies. Soooooo exciting riteeee!

This giveaway is only open to US residents but I’m doing my best to host one for my Indian readers as well. GIVEAWAY CLOSED.

So if you are in the US or know anyone who is, share share share! I really hope one of you wins this huuugeeeee bagful of goodies, and make sure to let me know when you do!

While hosting this giveaway is going to be tons of fun, let me tell you shooting ice cream is the hardest. I’ve been running to and fro between the fridge and the living room trying to keep this ice cream from melting before I was done. MAJOR FAIL.

I finally gave in and ended up eating my way through the melty gooey ice cream which is the best kinds. When it’s all squishy and mildly frozen like a soft serve. And you know whats even more awesome? While the ice cream was all melty and creamy like, there were still bits of frozen cherries in every bite and just a hint of lychee. I was in ice cream heaven.

It’s sad that for all the ice cream I make, I don’t have an ice cream maker. But this no churn, eggless ice cream base works so well that I’ve never really wanted one. It’s a simple ratio of 2:1 Heavy Cream to Condensed Milk and is a no-brainer. You take some heavy whipping cream and condensed milk and whip it till light and fluffy (we are not looking for any stiff peak business here), fold in your favourite flavor and dump it all in a freezer friendly box to freeze overnight. That’s it. Whoever invented this stuff is genius. Because all you are left with is the creamiest, lightest, most flavorful ice cream in the world. Perfect for no-ice cream-maker people like us.

Are you a soft serve fan or a frozen scoop fan? I’d love to hear your favorite ice cream story!

If you are looking for interesting ice cream combinations, follow my Ice Cream and Frozen Treats board on Pinterest. And if you end up making this recipe, tag @my_foodstory on Instagram to share your beautiful pictures with me ❤️

Don’t forget to enter the giveaway above to win some exciting goodies! (GIVEAWAY CLOSED)


Step 1

Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling beat vigorously with spoon 30 seconds.

Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.

Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Our delicious buttercream frosting flavored with yummy cherries. If you are a cherry lover, The Best Maraschino Cherry Buttercream Frosting is the frosting for you!

Maraschino Cherries remind me of my Grandparents. When we were kids, Laurie and I spent weekends with them quite a bit. When we went out to dinner on Saturday night we got to order Shirley Temples when the grown-ups ordered their before dinner cocktails. And those Shirley Temples were always chock full of Maraschino Cherries. So sweet … so delicious … so perfect as an addition to buttercream frosting. If you are a fan of these candied cherries, this Best Maraschino Cherry Buttercream Frosting is for you.

In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/4 cup Maraschino Cherry juice. This is a “wet” frosting, if it too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. Finally gently fold in the 6-8 diced Maraschino Cherries with a spoon.

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Maraschino Cherry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

The Best Maraschino Cherry Buttercream Frosting is sweet and yummy. It would be perfect on chocolate, cherry or white cake. And not just cakes but cupcakes, brownies and bar cookies too. Enjoy!

OMG! Heavenly Cherry Cheesecake Swirl Brownies

These OMG! Heavenly Cherry Cheesecake Swirl Brownies are so heavenly, they are the most sinful, indulgent brownies ever.

Seriously. I. Can't. Stop. Thinking. About. Them.

Can you blame me?

Succulent cherries and creamy cheesecake baked right in deep, rich and thick chocolatey fudge brownies. I can hear you asking me. Are you for real?

Yes! I wouldn't tease ya like that! Brownies are very serious business!

Because guess what's coming up? Valentine's Day. .

Brownies are essential for Valentine's Day! They are the perfect chocolate sweet treat indulgence for your chocoholic (s) lurking and searching about for their next chocolate 'fix'. And trust me, they will absolutely love these!

Brownies are an obsession of mine. Are you obsessed right along with me? Never can turn them down?

I love coming up with different ways to stuff, layer, frost and even make them healthy on occasion. *Note* This is not one of them. 🙂

This recipe makes a 9x13 pan, but you can can divide the ingredients in half and use an 8x8 or 9x9 pan.

The brownies are excellent heated up in the microwave for 15-20 seconds. It tastes like a rich, fudge, pudding-like brownie swimming in sweet, tart cherries and cheesecake that tastes out of this world.

Store brownies in fridge when not face-planting. 🙂

I use canned cherry pie filling as a shortcut in the brownies, but you can use home-made cherry filling or change the fruit up with raspberry or strawberry pie filling, if cherries aren't your thing. You can also leave the fruit filling out all together.

Another shortcut you can use is brownie mix as well, but I hope you make the homemade brownies. 🙂

Why You’ll Love This Ice Cream

No Ice Cream Maker Needed. I love a good churned ice cream, but sometimes, quick and easy is the way to go. You only need a few minutes to prep this ice cream before it’s ready to pop into the freezer.

Versatile. Don’t like cherries? Substitute with peaches, blueberries, strawberries or apricots!

Creamy, Crunchy, Tart and Sweet. This cherry cheesecake ice cream has so many good flavors and textures happening with the cream cheese ice cream, tart cherry swirl and crumbly graham crackers.

Cherry Swirl Cheesecake

This is one of my favorite vegan desserts ever-it’s so much like real cheesecake that you would just might fool someone if they didn’t know better! Cherry Swirl cheesecake with a decadently creamy filling, topped with a swirl of tangy cherry sauce. So pretty and so delicious!

The crust is an essential element in this recipe, in my opinion. The texture of the walnuts and the hint of sea salt enhances the flavor of the creamy and sweet filling. The nice thick crust also creates a visual contrast with the other cheesecake layers.

This recipe is for a 7″-9″ spring form pan-if you use a 7″ pan then the filling will be a little much for the pan, so just pour any extra into the some small cups and refrigerate for a little mini cheescake dessert.

Try variations on this recipe with different fruits!

The base for this cheesecake is is perfect with all kinds of fruit. Try it with:

Featured ingredients

Instead of dairy, eggs and sugar, this recipe is full of healthy-ish ingredients (but let’s not kid ourselves that cheesecake is a health food!) that have tons of nutritional value on their own:

  • cashews-they are full of healthy fats and protein, in addition to providing the basis for the creamy filling!
  • walnuts-full of antioxidants and omega-3’s
  • dates-a whole food alternative to sugar, dates are full of fiber and antioxidants
  • maple syrup-although maple syrup is high in sucrose, it has mineral like manganese and zinc which boost its nutrition profile. Eaten occasionally, maple syrup is a viable alternative to processed white sugar
  • cherries-packed with nutrients, anti-oxidants and anti-inflammatory compounds.

Because cherries are perfectly in season, and create such a pretty color contrast, I thought they would be perfect here. What are your favorite flavors for a vegan version of traditional cheesecake?

Chocolate Cherry Swirl Buns

  • Step 1

Mix together all the ingredients for the rolls either in a stand mixer using the dough hook attachment or by hand.

Knead until you have a smooth, soft cohesive ball of dough. You may find you need to add a touch more flour if your dough is too sticky. Ideally you will have a smooth ball of dough that does not stick to the sides of your bowl.

Place the dough in a large greased bowl, and set in a warm place to rise for 1 to 1-1/2 hours. The dough should be noticeably puffier, but not necessarily twice the size.

When dough has risen, gently deflate and roll into a large rectangle, roughly 16&rdquo by 20&rdquo.

Spread the chopped cherries and chocolate evenly on top of the dough.

Starting with the short side, roll the dough into a log and cut into 12 slices. Place rolls on a greased 9x13 pan, cover, and allow to rise for 60-90 minutes in a warm spot until doubled in size. They should be large enough to be touching one another. Toward the end of the rising process, preheat the oven to 375° F. Uncover the buns and bake them for 22-25 minutes or until they are firm to the touch and noticeably darkening.

While the buns are baking, prepare the glaze. In a small bowl, combine
the sifted powdered sugar, salt, and the melted butter.

Add the reserved cherry juice 1 tablespoon at a time until the desired drizzling consistency is reached.

Remove the buns from the oven and allow to cool a bit.

While the buns are still warm, drizzle the glaze evenly on top.

To serve, top buns with a scoop of Ben & Jerry&rsquos Cherry Garcia or Chocolate Cherry Garcia ice cream and enjoy!