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Prep Time: 50 Minutes Cook Time: 480 Minutes |
Ready In: 530 Minutes Servings: 4 |
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I called this recipe Easter Sunday Cheesecake because that is when I first served it when a bunch of friends got together for Easter dinner after church. A delicious cheesecake recipe that is a bit different in that it's made in a 9x13 pan as opposed to the usual springform pan. For a little extra, I add a dash of cinnamon to the crust mixture....YUM! (Cook time includes time for cheesecake to cool overnight) Ingredients:
1/2 cup margarine, melted |
1/3 cup sugar |
1 1/4 cups ground graham crackers |
3 (8 ounce) packages cream cheese, softened |
2 eggs |
3/4 cup sugar |
1 teaspoon vanilla |
1/2 teaspoon lemon juice |
1 pint sour cream |
3 tablespoons sugar |
1 teaspoon vanilla |
1 (10 ounce) package frozen strawberries or 1 (10 ounce) package frozen raspberries or 1 (10 ounce) package frozen blueberries, thawed (save juice) |
2 tablespoons sugar |
1 tablespoon cornstarch |
1 teaspoon lemon juice |
Directions:
1. Make CRUST: Mix together melted margarine, sugar, and graham cracker crumbs in 9x13 pan with fork to cover bottom evenly.
2. Press down to form crust.
3. Bake at 350 for 8 minutes.
4. While crust is baking, make FILLING: Beat cream cheese, eggs, sugar, vanilla, and lemon juice on high until whipped.
5. Pour over crust.
6. Bake at 350 for 30 minutes.
7. Cool completely.
8. Make TOPPING: Mix sour cream, sugar, and vanilla well.
9. Pour on top of cheesecake.
10. Bake at 400 for 5 minutes.
11. Cool 6-8 hours or overnight.
12. Make SAUCE: Add enough water to reserved berry juice to make 3/4 cup of juice.
13. Combine sugar and cornstarch in a 2-cup measuring cup; mix well.
14. Stir in juice and lemon juice.
15. Microwave on HIGH for 3-5 minutes, until thick.
16. Stir occasionally.
17. Stir in fruit; cool completely.
18. Pour over cheesecake and serve.
19. (For a shortcut, you may also use canned pie fruit filling instead of the sauce).
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