Country Berry Cheesecake

Graham Cracker Crust:

* 2 cups Graham Crackers, finely crushed
*1 tablespoon Sugar
*1/2 teaspoon Cinnamon
*1/2 cup unsalted Butter, melted

Preheat oven to 325* F.

Combine the above ingredients in a mixing bowl and mix with a fork until moistened.

Use a Pam sprayed spring form pan and press the graham cracker mixture into the bottom and sides of the pan and refrigerate while you make the filling.

Cheesecake Filling:

*2 8 ounce packages Cream Cheese
*3 Eggs
*1 cup Sugar
*1 pint Sour Cream, low fat
*1 teaspoon Vanilla
*1 tablespoon Lemon Extract Flavoring
*1 tablespoon Lemon Zest

Cream or beat the cream cheese until smooth.

Add one egg at a time beating in the sugar, sour cream, vanilla, lemon extract and lemon zest for about 1 minute until combined. Pour filling into the above graham cracker pie crust and smooth the top.

Bake the cheesecake on a 1/2 baking sheet at 325*F. for 25-30 minutes. Be careful not to over bake. Cheesecake will continue to bake 1-2 minutes after removing from the oven.

When Cheesecake has cooled, cover and refrigerate for 4 hours. Serve. Cut into slices as desired.

Raspberry Sauce or buy a pre-made Raspberry Sauce

*1 tablespoon Sugar
*1 1/2 teaspoon cornstarch
*1/3 cup cold water
*1 1/2 cups Raspberries, fresh or frozen, smashed and strained from seeds

Combine the above ingredients in a sauce pan, cook on medium heat until thickened and strain through a fine mesh strainer or Cheese cloth and etc… to remove seeds. Place strained, cooled sauce on cheesecake.

Top with fresh raspberries and blackberries as desired. Enjoy!

See for Cheesecake recipe links

Enjoy!

Jessica and Lindy

Raspberry & Peach Sorbet

*1 cup Raspberries, frozen, blend slightly, remove seeds
*2 cups Peaches, sliced, frozen or fresh
*1 cup Granulated Sugar
*1 cup Water
*1 teaspoon Lemon or Lime Juice, optional

In a stainless sauce pot add sugar and water and simmer until sugar is dissolved and add puréed or blended fruit.

Blend raspberries in blender or food processor use a fine mesh sieve or we used cheese cloth to remove seeds,

Place blended or puréed raspberries back in blender with peaches, sugar water. (Add lemon or lime juice if desired.). Blend until smooth.

Pour into a container desired and freeze 4-6 hours stirring after 3 hours of being in the freezer, replace back in freezer remaining time or until frozen. If you want to remove sorbet from your container easily place some freezer or parchment paper in the bottom of container first, leaving paper above the pan to lift after freezing.

Scoop sorbet or remove sorbet from container and slice to serve. Top with fresh raspberries or chopped peaches if desired.

Serves about 7, 1/2 cup servings

Recipe adapted from: BHG and Bakers Royale

Jessica and Lindy