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Wed, Nov. 13

Cooking with Diane: Raspberry Swirl Cheesecake Squares

1 10-ounce package frozen raspberries, (strawberries or blackberries may be used)

1 tablespoon cornstarch

1 3/4 cups graham crackers (crushed)

1/4 cup butter (melted)

2 8-ounce packages cream cheese (soft)

1 can Eagle Brand milk

2 eggs

1/3 cup lemon juice

1 teaspoon vanilla

Put berries into blender to puree, then put them into a sauce pan with cornstarch and cook until they thicken. Set aside to cool. Combine crushed graham crackers with butter and press into a 9x13 baking dish. In a bowl, beat cream cheese until fluffy. Add Eagle Brand, vanilla, eggs and lemon juice, blend well. Pour over crust, then drop berry mix by spoonfuls and swirl with knife. Bake at 350 degrees for 25-30 minutes. cool and store in refrigerator.

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