| Easy Blueberry (or Cherry) Cheesecake
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| | - 8 ounces of cream cheese (softened)
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| This recipe is so easy that even my
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| | - 1 egg
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| husband can do it. (His specialities are
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| | - 1 can (14 ounces) sweetened, condensed
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| boxed mac-n-cheese, Ramen noodles and
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| | milk
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| frozen pizza!)
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| | - 3 tablespoons lemon juice
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| Prep time: 20 minutes
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| | - 1 can (21 ounces) of blueberry or
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| Baking time: 55 minutes
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| | cherry pie filling
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| Crust:
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| | Use an electric mixer to beat the cream
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| - 2 packages of graham crackers (18
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| | cheese and sweetened condensed milk until
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| "cracker sheets")
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| | smooth (a minute or two). Add the lemon
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| -1/2 cup (1 stick) butter or margarine
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| | juice and egg and beat on high speed for
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| Crush the graham crackers (I put 4 or 5
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| | another minute.
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| "cracker sheets" at a time into a sturdy
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| | Pour the batter over the graham cracker
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| plastic freezer bag and crush them with a
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| | crust. Drop the canned pie filling into
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| rolling pin). Put cracker crumbs into a
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| | the batter by spoonfuls at evenly-placed
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| medium-sized bowl and pour melted butter
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| | intervals.
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| margarine over the crumbs. Mix
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| | Bake at 300 degrees for 55 minutes.
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| thoroughly. Press into a 9x13 ungreased
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| | Allow to cool completely before cutting.
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| pan.
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| | Store in the refrigerator.
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| Batter:
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