Before I share this week’s recipe I would like to share a little story with you. This time of the year there is a lot of people in our community that could use our help. There are many families that may not be as fortunate as others. With this in mind I would like to tell you what we do for the holidays.

My wife and I do not buy each other gifts, (I was only dreaming about the TV) instead we pick someone, and try to help make their holiday season brighter. We have been fortunate enough to have a wonderful healthy family and there is only one thing more enjoyable at Christmas than having my grandson over.

That one thing is waking up Christmas morning knowing that we have made a difference in someone’s life. Sometimes I really wish I could be a fly on the wall of that family’s house on Christmas morning when little Johnny wakes up and sees that Santa came to see him this year. I cannot stress enough how good a feeling you get by helping.

I would like to ask that this year you try to get involved in helping make someone’s Christmas brighter. I promise it will be the best Christmas ever. There are a lot of places on the Peninsula that could use your help.

Speaking of a good feeling, this week’s recipe will give you a wonderful feeling when you taste it. Remember if you don’t like cherries you can use whatever topping you prefer.

Bernie Grimes is the food manager at the Fresh Cup Roastery Cafe. Email your recipes to freshlyroasted@shaw.ca.

Festive Cheesecake

1 package of lady fingers

1 ½ pints sour cream

3 packs cream cheese (8oz)

1 tbs vanilla

1 cup white sugar

1 tbs almond extract

4 eggs

1 can cherry pie filling (21oz)

Preheat oven to 375 degrees. Line the sides of a 10-inch springform pan with lady fingers, then line the bottom with lady fingers, cutting if necessary. Cream the cream cheese and sugar together. Add the eggs one at a time while beating. Stir in the vanilla and almond extracts and then fold in the sour cream. Pour the mixture into the prepared pan. Make sure to cover the tips of the lady fingers with foil. Bake at 375 degrees for 50 to 60 minutes until the middle is almost set. Remove from the oven and let sit for 45 minutes, and then remove sides of pan. Refrigerate overnight.

Before serving top the cheesecake with the pie filling.