We’ve all heard the saying “you get what you pay for” and “anything worth doing is worth doing the hard way”- but is that really always the case?
With cheesecake, easier (plus a little patience) is definitely better. This is my mother’s recipe for cheesecake and it is so easy your kids can make it with a little supervision. It is No bake and also the best, richest, creamiest cheesecake ever (and tastes just like the Keg’s cheese cake that is $7.00 a piece!). Serve with berries that have been sitting in the fridge with a little white sugar on them; this will make a syrup. Alternatively you can boil mixed berries for 10 min(as pictured above) with a spoonful of lemon juice and 1/2 cup sugar per 4 cups of berries and spoon onto cake when cool. Or you can top with a can of cherry pie filling, lemon pie filling mixed with whipped cream, or pecans and melted chocolate and caramel ( turtle cheesecake).
1 pie plate or square pan with prepared graham cracker crust.
1 container of eagle brand
1 brick of cream cheese
1 tb fresh lemon juice
2 ts. Real vanilla extract ( I like Madagascar )
topping such as cherry pie filling, fresh fruit, or fruit compote (see above)
Cool crust. Blend all ingredients with mixers until lump free and smooth. Pour over crust- cover with Saran. Chill in fridge a least a few hours- best if you can leave it all day in the fridge or overnight.