| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 1 1/4 | c | Graham crumbs |
| 1/4 | c | Sugar |
| 1/3 | c | Vegetable shortening; melted |
| 2 | pk | (8oz) cream cheese; softened |
| 1 | cn | (14oz) sweetened condensed milk |
| 3 | Eggs | |
| 3 | tb | Lemon juice |
| 1 | Container; (8oz) sour cream at room temperature | |
| 1 | cn | (21oz) blueberry pie filling |
INSTRUCTIONS
Preheat oven to 350'. Combine crumbs, sugar & shortening. Press firmly into 9" springform pan. Beat cheese & condensed milk until smooth. Beat in eggs & lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool & chill. Top with pie filling & chill more. You can use cherry pie filling or blueberry. I find that the blueberry looks very pretty because of the color! Idea for Julie: You can tie a wide gold ribbon around the cake & tie a bow to make it look elegant! Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 10, 1999, converted by MM_Buster v2.0l.
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