I am already hungry for something sweet today, no big surprise there, I suppose. I am craving cheesecake, but since I don't have the time or patients to make a cheesecake today, I am going to make cheesecake bars utilizing the left-over fruit salad we had for dinner last night.
Graham Cracker Crust
1 cups graham cracker crumbs. (put in a Ziploc and use a rolling pin to crumble)
3 T. butter
3 T. Sugar
Melt butter and pour over cracker crumbs and sugar mixture. Mix well and press into your greased baking dish.
Fruit Swirl
2 cups fresh fruit
1/4 cup sugar mixed with 3 T. cornstarch.
Blend your fresh fruit in the blender until smooth. Transfer to a small pan, whisk in sugar and cornstarch and heat to boiling. Mixture should be thick and smooth before removing from the heat. If it isn't, add a few tablespoons of cornstarch to 1/4 cup of water, mix and add a little at a time to the fruit mixture. Cool.
Cheesecake
2 - 8 oz cream cheese
1 cup sugar
8 oz sour cream
2 eggs
2 T. lemon juice
2 T. Flour
Mix all ingredients together with electric mixture and pour over graham cracker crust. The dot the surface with your fresh fruit sauce. Take a toothpick and swirl together. Bake at 350 degrees for 25-30 minutes. Cool completely, then refrigerate for several hours before serving.
No comments:
Post a Comment