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| HUCKLEBERRY CHEESECAKE | |
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CRUST: 1 3/4 c. graham cracker crumbs 1/3 c. butter 1/4 c. sugar Mix crust and press into 9x13 pan. CHEESE MIXTURE: 8 oz. cream cheese 1 tsp. vanilla 15 oz. Eagle Brand condensed milk 1/3 c. lemon juice Beat cheese mixture and spread over crust. BERRY MIXTURE: 4 c. berries (1 qt. frozen) 1 3/4 c. sugar 6 tbsp. cornstarch 1/2 env. Knox gelatin 2 tbsp. butter Cook berry mixture until clear and thick. Cool; pour over cheese mixture and chill. | |
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recipe reviews #28509
Carol Johns (Washington) says:
Wow! This was good, however, the topping overwhelmed the cheesecake, and it was much to sweet for my taste. I'll definitely make it again and cut the huckleberries back to 3 cups and reduce the sugar to about 1 cup. Has the potential to be a 5 star recipe. Thank you for sharing.
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