Patriotic Cheesecake

by Mary Ellen Jenson

Servings: 1 cake

INGREDIENTS

2 c Graham cracker crumbs
1/3 c Sugar
1/2 c Butter, melted
4 Pkg (8 oz) cream cheese,
-softened
14 oz Can sweetened condensed milk
4 Eggs
1/4 c Bottled lemon juice
2 tb Flour
Fresh strawberries, sliced
Fresh blueberries

INSTRUCTIONS

Preheat oven to 300°F. Combine crumbs, sugar and margarine. Press firmly on bottom of 13x9 inch aluminum foil lined baking pan. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, bottled lemon juice and flour; mix well. Pour into prepared pan. Bake 45 to 50 minutes or until center is set. Cool completely. Place cheesecake in freezer for 30 to 40 minutes. Lift from pan by 13 inch sides of foil, peel of foil, place cheesecake on serving tray. Garnish with strawberries and blueberries. Refrigerate leftovers.

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