New York style cheesecake
•1 ½ cup graham crackers, crushed
•4 tbsp butter, melted
•2 tbsp sugar
•5 pkg. 8-oz. cream cheese, softened
•4 tbsp flour
•1 tbsp vanilla
•1 cup sour cream
•6 tsp egg replacer (mixed with 8 tbsp warm water)
•2 cups fresh cranberries/ or strawberries/ or blueberries
•1 tsp lemon zest
•1/2 – 2/3 cup sugar
•2 tbsp raspberry preserve
•2 tbsp lemon juice
1.Butter a 13×9 baking dish. Mix crumbs, sugar, and butter. Press onto bottom of the baking dish. Bake the crust at 325F for 10 minutes.
2.Beat cream cheese, sugar, flour, and vanilla until blended. Add sour cream and egg replacer mixture and mix the mixture on low speed for 2 minutes. Bake the cheesecake for 40 to 45 minutes, until center is almost set. Cool completely. Refrigerate 4 hours before serving.
3.Meanwhile, bring berries, zest, sugar, raspberry preserve, and lemon juice to boiling. Cook for a few minutes and cool complete.
4.Top with cranberry or strawberry filling. If you like, you can use a can of cherry pie filling instead of cranberries.
By Madhavi Davi Dasi