Summer Strawberry Cheesecake
This mock cheesecake brings back memories of my childhood. I love how easy and delicious this recipe is and you don't have to heat up your oven. This recipe is also great made with blueberries. My daughter Amy recently made this recipe and it didn't last a day in our house.
Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs
1/3 cup powdered sugar
6 Tablespoons melted butter
3/4 cup chocolate chips
2 tsp. shortening
Whisk the graham cracker crumbs and powdered sugar together until well mixed. Add the melted butter and press mixture into a 9" pie pan. Let set in the refrigerator for an hour.
Melt the chocolate chips and shortening together. Pour into the graham cracker crust and spread evenly over the bottom of the crust. Set in refrigerator until firm.
Cheesecake Filling:
1 package cream cheese, softened
1/3 cup sugar
1/3 cup sour cream
1 tsp. vanilla
1 (8 oz. container) whipped topping
Beat the cream cheese, sugar, sour cream and vanilla together until well mixed. Fold in the whipped topping and spoon into the graham cracker crust.
Strawberry Topping:
2 cups strawberries, sliced
1/2 cup strawberry jelly
1/4 cup chocolate chips
Shortening
Place strawberries on top of pie filling. Heat the strawberry jelly until melted and spread over the strawberries. Melt the chocolate chips with 1/2 tsp. shortening. Place the chocolate in a squeeze bottle and drizzle over the top of the strawberries. Keep pie refrigerated.
Blueberry topping:
1 1/3 cups fresh blueberries
1/4 cup sugar
1 tablespoon water
1/8 tsp. lemon rind
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Combine 1/3 cup berries with sugar in a small sauce pan. Simmer on low heat until sugar is melted and mixture is liquid about 5 minutes.
Combine cornstarch and water in a bowl. Add to blueberries and cook over medium heat until
mixture comes to a boil and is clear and thick.
Pour mixture into a bowl and let cool. Fold in
remaining blueberries, lemon rind, cinnamon,
nutmeg and butter. Spoon on top of cheesecake
filling.
