INGREDIENTS
- GRAHAM CRACKER CRUST:
- 2 cups graham cracker crumbs
- 3 tablespoons powdered sugar
- 6 tablespoons butter or margarine, melted
- FILLING:
- 1 container (16 oz.) sour cream
- 1 can (14 oz.) NESTLÉ CARNATION Sweetened Condensed Milk
- 1/2 cup orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- GLAZE:
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1/4 cup raspberry preserves
- 1 cup fresh raspberries, blueberries, blackberries and/or sliced strawberries
INSTRUCTIONS
PREHEAT oven to 350° F.
FOR CRUST:
COMBINE graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.
FOR FILLING:
COMBINE sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust.
BAKE for 35 to 40 minutes or until center is set. Cool in pan on wire rack.
FOR GLAZE:
COMBINE water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan before serving.
FOR CRUST:
COMBINE graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.
FOR FILLING:
COMBINE sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust.
BAKE for 35 to 40 minutes or until center is set. Cool in pan on wire rack.
FOR GLAZE:
COMBINE water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan before serving.
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