Easy Blueberry (or Cherry) Cheesecake
by LeAnn R. Ralph
This recipe is so easy that even my husband can do it. (His specialities are boxed mac-n-cheese, Ramen noodles
and frozen pizza!)
Prep time: 20 minutes
Baking time: 55 minutes
Crust:
• 2 packages of graham crackers (18 "cracker sheets")
• 1/2 cup (1 stick) butter or margarine
Crush the graham crackers (I put 4 or 5 "cracker sheets" at a time into a sturdy plastic freezer bag and crush them with a rolling pin). Put cracker crumbs into
a medium-sized bowl and pour melted butter/margarine over the crumbs. Mix thoroughly. Press into a 9x13 ungreased pan.
Batter:
• 8 ounces of cream cheese (softened)
• 1 egg
• 1 can (14 ounces) sweetened, condensed milk
• 3 tablespoons lemon juice
• 1 can (21 ounces) of blueberry or cherry pie filling
Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or
two). Add the lemon juice and egg and beat on high speed for another minute.
Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at
evenly-placed intervals.
Bake at 300 degrees for 55 minutes.
Allow to cool completely before cutting. Store in the refrigerator.
LeAnn R. Ralph is the author of the book, Christmas in Dairyland (True Stories from a Wisconsin Farm). You are invited to visit http://ruralroute2.com to read sample chapters and other Rural Route 2 stories and to sign up
for LeAnn's monthly newsletter, Rural Route 2 News.
