Cheesecake
Squares
- 1 cup granulated sugar,
divided use
1/3 cup butter
1 1/2 cups graham cracker crumbs
3 (8-ounce each) packages cream cheese
4 large eggs (see note)
1 teaspoon vanilla extract
1 (21-ounce) can blueberry pie filling
1 pint strawberries, halved
- In medium saucepan, heat
1/4 cup sugar and butter; heat on low until the butter is melted,
stirring occasionally. Stir in graham cracker crumbs. Press the
mixture evenly on the bottom of a 13 x 9-inch pan.
- In a large bowl, beat
cream cheese until smooth. Add remaining sugar. Beat in eggs,
one at a time. Add vanilla and stir until well-blended.
- Spoon blueberry pie filling
over the crust. Carefully pour the cream cheese mixture over
the blueberries. Chill about 2 hours. Garnish with strawberries
halves.
Makes 16 squares.
NOTE: For salmonella-safe egg yolks
or whole eggs:
You will need: a small,
heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps
and set aside:
Place eggs or yolks in
saucepan. Add liquid from recipe (2 tablespoons of liquid per
yolk). Stir gently just to combine. Fill measuring cup 2/3 full
with boiling-hot water. Prepare the bowl by half-filling it with
ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool,
proceed with recipe.
Recipe is
property of Nestlé® and Meals.com, used with permission.
