Crust1 1/3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
3/4 cup sugar
Filling
1 (113-g) package lemon pie filling
1/2 cup sugar
Pinch of salt
1 large egg, beaten
1 3/4cups water
1 (250g) package cream cheese
Topping
4 cups (about) freds brueberries divided
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 //2 cups whipping cream, whipped
For crust, combine crust ingredients and press on to bottom of 10 x 13 inch baking pan. Bake at 375 F for eight minutes. Let cool.
For filling, combine pie filling, sugar and salt in saucepan. Stir in egg and water. Cook over low heat for about five minutes or until thickened., stirring constantly. Beat cream cheese until softened, then beat into lemon mixture until smooth. Pour over cooked crust.
For topping, sprinkle two cups berries evernly over lemon filling or enough berries to form one layer.
Combine sugar and cornstarch in saucepan. Stir in water. Add remaining two cups blueberries and bring to a boil. Reduce heat and simmer until clear and thickened. Remove from heat and add lemon rfind and juice. Let cool.
Spread sauce over filling. Cover and refrigerate until completely chilled.
Just before serving, spread with whipped cream. Makes 12 servings
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 //2 cups whipping cream, whipped
For crust, combine crust ingredients and press on to bottom of 10 x 13 inch baking pan. Bake at 375 F for eight minutes. Let cool.
For filling, combine pie filling, sugar and salt in saucepan. Stir in egg and water. Cook over low heat for about five minutes or until thickened., stirring constantly. Beat cream cheese until softened, then beat into lemon mixture until smooth. Pour over cooked crust.
For topping, sprinkle two cups berries evernly over lemon filling or enough berries to form one layer.
Combine sugar and cornstarch in saucepan. Stir in water. Add remaining two cups blueberries and bring to a boil. Reduce heat and simmer until clear and thickened. Remove from heat and add lemon rfind and juice. Let cool.
Spread sauce over filling. Cover and refrigerate until completely chilled.
Just before serving, spread with whipped cream. Makes 12 servings
6 comments:
Hi Ting-Aling, just catching up to see what's cooking. My husband and I have tried the Pinikpikan in Sagada. I have to let him read your post regarding this because he occasionally would remember the Pinikpikan, quite curious on how they do the "killing the chicken softly". Good to know that you are getting the sun again (at least in time for your husband's birthday).
OI! just what i need. i'm in my "i gotta eat somehting sweet or i'll die" mood..LOL
He might not want it anymore Sari as soon as you let him read this. Haha
Dexie..go go go!
those blueberries look so fresh.
i've never tasted fresh blueberries! i wish your picture could just come alive through the screen.
Ting! The blueberries are enough for me but my gosh, the cheesecake is an excellent bonus. ;-)
Toni, I wish I could send them fresh to you hindi lang cyber taste. They are so good. One of my favorite fruits, lalo na pag fresh.
Karen, perfect combination talaga. I wish I could send you fresh ones. I don't cook the blueberries actually(just the ones on top to bind the fruits) because I want them fresh with my cheesecake.
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