Mayhaw Cheesecake

The mayhaw is the tart red fruit from a type of edible hawthorne. Uses for the fruit include jams, jellies, desserts and even wine. For more information about the mayhaw visit the Louisiana Mayhaw Association web site.
Recipe By: Gerry Craft
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


  • Crust:
    • 1 1/2 cups graham cracker crumbs
    • 2 tablespoons sugar
    • 5 tablespoons melted butter
  • Filling:
  • Glaze:
    • 1/4 cup mayhaw juice
    • 2 tablespoons sugar
    • 1 teaspoon cornstarch
  • Topping:
    • 16 oz reduced fat sour cream
    • 1/2 cup sugar
    • 1/4 cup mayhaw pulp


Combine ingredients. Press into bottom 8 X 13 inch spring form pan which was sprayed with nonstick spray. Freeze until ready to use.

Beat cream cheese, sugar, cornstarch until smooth. Add one egg at a time. Beat in mayhaw pulp. Pour over crust. Place on sheet of foil in oven. Bake 1 ¼ hours at 325-350 F or until puffed around edges and center jiggles slightly when shaken. Cool 5 minutes or until filling sinks slightly.

Stir together until sugar dissolves. Pour over filling spread to edges. Bake 5 minutes to set. Remove to wire rack to cool.

Mix together in small saucepan, to dissolve cornstarch and cook until thick. Spread on cheesecake. Carefully run thin knife around edge to release cake. Cover loosely and refrigerate 4 hours. Remove pan sides and place on serving plate. Garnish as desired.
Recipes From - The Gourmet Food And Cooking Resource