I doubled my batch of this simply sensational cheesecake to make 2 cheesecakes. The result was this big pan and a glass pie dish size. This was absolutely easy to make. Stick it in the freezer until ready to serve and top with fresh strawberries or cherries.
1 1/4 cups of graham crackers crumbs 3 eggs
1/2 cup Crisco Shortening, melted 3 tablespoons lemon juice
1/4 cup sugar 1 1 container (8 ounces) dairy sour cream, at room temperature
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 can (21 ounces) cherry pie filling, chilled- I prefer fresh strawberries
1.) Heat oven to 300*F
2.) Combine crumbs, melted Crisco and sugar. Press firmly on bottom of 9 inch springform pan
3.) Place cream cheese in large bowl. Beat at medium speed of electric mixer until fluffy. Add condensed milk gradually, beating until smooth. Add eggs and lemon juice. Beat at low speed until combined. Pour into pan.
4.) Bake 300*F for 45 to 50 minutes or until center appears nearly set when shaken. Remove from oven. Spread sour cream carefully over cheesecake. Return to oven Bake 5 minutes. Cool cheesecake on rack 10 minutes. Loosen from sides of pan. Cool 30 minutes. Remove sides of pan. Cool completely. Refrigerate. Spread your cherries or strawberries on top. Refrigerate leftovers. Recipe from “The Black Family reunion cookbook” on page 180
Needless to say between Patti Labelle pound cake recipe and this cheesecake my Thanksgiving dessert is covered. I am going to put my cheesecake in the freezer and take it out on Thursday….we love really cold cheesecake with fresh strawberries. Yummy and delightful.