Every year, Washington, DC welcomes the National Cherry Blossom Festival, a tradition showcasing the gorgeous gift of 3,000 cherry trees the city of Tokyo gave to our nation’s capital. This year’s annual three-week, city-wide event was just celebrated from March 20th – April 13th.
While never having the pleasure of attending the festival, my family has been in DC when the cherry blossoms were in full bloom. There is no sight quite like it, as you will see in the accompanying list.
The flowering cherry tree is ornamental only and does not bear cherries; however, the sight of them always makes me think of them. Thoughts of cherries always lead to images of cherry pies and cherry cheesecake. Try this recipe for what is known as the best unbaked cherry cheesecake.
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup margarine, softened
- ¼ cup sugar
- 1 (8 ounce) package cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 (12.5 ounce) can cherry pie filling (or another filling of your choice)
- Mix together graham crackers, margarine and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar and vanilla in a bowl until smooth and spreadable.
- Whisk whipped cream into cream cheese mixture until smooth.
- Poor cream cheese into prepared crust.
- Smooth the top with a spatula. Refrigerate until firm, about 2 – 3 hours.
- Spread the cherry pie filling over the top. Refrigerate until ready to serve.