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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A simple cream cheese pie baked in a graham cracker crust and topped with succulent strawberries and blueberries. Ingredients:
1 (9 inch) graham cracker crust |
1 (8 ounce) package cream cheese |
1 cup white sugar |
1/2 cup confectioners' sugar |
1 cup sour cream |
1/4 cup milk |
2 teaspoons vanilla extract |
3 eggs |
1 cup sour cream |
1/4 cup confectioners' sugar |
1 teaspoon vanilla extract |
1 1/2 cups fresh strawberries, halved |
1 cup fresh blueberries |
1 cup strawberry glaze |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, beat the cream cheese, white sugar and 1/2 cup confectioners sugar until smooth. Beat in 1 cup sour cream, milk and 1 teaspoon vanilla. Slowly beat in eggs, one at a time. Pour filling into crust.
3. Bake in the preheated oven for 25 minutes, or until filling is set. Cool for 20 minutes. Preheat oven to 425 degrees F (220 degrees C.)
4. In a small bowl, combine 1 cup sour cream, 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Mix until smooth, then spread over cheesecake. Bake in preheated oven for 5 minutes. Allow to cool, then refrigerate for at least 1 hour.
5. Arrange strawberries and blueberries on top of the cheesecake. Spoon strawberry glaze over berries. Refrigerate several hours before serving.
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