I had a request today for another recipe using our berries. This is my go-to dessert recipe, and has been for years. Its easy peasy and very forgiving, quite adaptable, and hard to mess it up. Maybe thats why I like it ;) (This looks long because Im wordy, not because its especially time-consuming.) Veronicas No-Bake Cheesecake from Scratch 1 graham cracker crust (I make it from scratch: approximately 1 1/2 c. graham cracker crumbs, 1/3 c sugar, 6 TBSP melted butter. Double all that for 13x9 pan. Mix together and press into pan or pie plate. You can just refrigerate it, or for richer flavor bake it for 8-10 minutes at 375...but then its not no-bake ;) Either way, it needs to be cold before putting in filling. You can also just buy a crust, but I never do) 8 oz pkg cream cheese, softened to room temp 1 can sweetened condensed milk, like Eagle Brand (NOT evaporated milk) Juice from 1-2 lemons or limes (I prefer limes) Sugar if you want your filling sweeter, to taste 1 packet plain gelatin (optional) In mixing bowl beat cream cheese, condensed milk, and juice of 1 lemon or lime until creamy. Taste, and add more lemon/lime juice (a half fruits worth at a time) and/or add sugar (a couple TBSPs at a time) until it tastes right. (Some like it sweeter, some like it more tart. You cant mess it up, remember? :) ) Beat well. You can just put it in the cooled crust now, OR if you want your filling to be a little firmer when its done do this: Sprinkle the packet of gelatin over about 1/4 cup cold water and stir to dissolve as much as possible. Then add about 1/4 cup boiling water, and mix to dissolve further. Now mix gelatin-water into filling. Beat until fluffy, then pour into crust. With or without gelatin added, place filled pie into refrigerator until firm, at least a couple of hours. Fruit Topping: About 4 c fresh or frozen berries (any kind) or chopped fruit such as peaches or apples, or 1 can of crushed pineapple, or any combination of about 4 cups mixed fruits 1/4 c water 1 1/2 c sugar, divided 3 TBSP cornstarch In a small bowl, mix cornstarch with 3/4 c sugar until there are no lumps remaining. Set aside. Place fruit in medium saucepan and add water. Place over low-medium heat, and heat to low boil, stirring frequently. You can put a lid over it to speed it up, but WATCH it as it may boil over easily. (Lower heat if needed to prevent boiling over.) Dump in sugar cornstarch mixture, and carefully but quickly stir to dissolve into fruit. Continue cooking, stirring constantly, until thickened and shiny, just a couple minutes. Remove from heat. Taste carefully (its hot!) and add more sugar if needed (1/4 c at a time), stirring to dissolve. (Berries will take more, other fruits less). Cool sauce, then serve over cheesecake. Sauce is also good over ice cream, pancakes, waffle or just a spoon :D If you make this, let me know how it turns out! ~Veronica
Posted on: Tue, 01 Jul 2014 22:30:00 +0000
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