| 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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