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Sovereign State Cheesecake

The following recipe is scaled to a 10-inch springform pan. If time runs out, use a canned fruit pie filling for topping.

Crust

  • 6 T. butter
  • 1 1/3 c. graham cracker crumbs
  • 1/2 c. sugar

Melt butter, remove from heat, and stir in crumbs and sugar with a fork until well mixed.

Press a layer of the mixture on the bottom and halfway up the sides of a 10-inch springform pan. Bake 5 minutes at 350 degrees, or refrigerate while making the filling.

Note: Be careful to cover the enter surface of the pan to prevent holes in the crust.

Filling

  • 2 eight-ounce packages cream cheese, softened
  • 4 extra large eggs
  • 3/4 c. sugar
  • 1 tsp. vanilla

Beat eggs, add sugar, and continue beating until light yellow and fluffy. Break off bits of soft cream cheese and add to the mixture. Mix in vanilla and beat until cream cheese is dissolved and filling is smooth. Pour carefully into the crust and bake at 375 degrees for 30 minutes. Top will start to look firm and dry, but not scorched.

Sour Cream Layer:Move oven setting up to 450 degrees. Beat 1 c. sour cream with 3 T. sugar and 1/2 tsp. vanilla. Spread over filling. Bake 5 minutes. Cool cheesecake completely before chilling or adding any extra toping. Store in refrigerator.

Blueberry Glaze

  • 1 14-oz. can blueberries, plus 3/4 c. juice
  • 1/4 c. sugar
  • 1 1/2 T. cornstarch
  • 1 tsp. butter

Reserve 3/4 c. juice from blueberries, or if necessary, add water to total 3/4 c. liquid. Stir liquid in saucepan with sugar and cornstarch over medium heat until mixture starts to thicken. Add blueberries and stir carefully with wooden spoon two minutes. Stir in butter and cool slightly. Spoon topping over cheesecake and chill

Strawberry Topping

  • 1 quart fresh strawberries
  • 1 1/2 T. cornstarch
  • 3/4 c. sugar
  • 1/4 c. water
  • dash salt
  • 1 tsp. butter
  • 3-4 drops red food coloring

Wash and hull strawberries. Crush 1 c. of uneven sized berries and set aside remainder. In a small saucepan, combine crushed berries, sugar, water, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened. Cook 2 minutes more, stirring constantly; remove from heat, and stir in butter and food coloring.

Put through a strainer, and allow to cool slightly. Arrange whole berries on top of cheesecake, and span glaze over to cover evenly. Chill.

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