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Ingredients
- 3/4 c. butter (1 1/2 sticks)
- 2 x Large eggs
- 6 Tbsp. granulated sugar
- 2 c. King Arthur Unbleached All-Purpose Flour
- 3 pkt cream cheese (8 oz)
- 1 c. granulated sugar
- 4 x Large eggs
- 3 Tbsp. lemon juice
- 3 Tbsp. vanilla
- 3 Tbsp. King Arthur Unbleached All-Purpose Flour
- 1 quart blueberries or possibly strawberries or possibly 2 c. sliced peaches, liquid removed
- 1 c. currant jelly (blueberries or possibly or possibly apple jelly peaches strawberries
Directions
- Beat butter, Large eggs and sugar in a mixing bowl. Add in flour, stirring to blend. Press mix into bottom, and partway up sides, of a 9x13-inch pan.
- Cream together cream cheese and sugar. Beat in Large eggs, one at a time. Stir in lemon juice, vanilla and flour. Pour into prepared crust.
- Bake cheesecake in a preheated 325F oven for 1 1/2 hrs. Remove from oven and let cold to room temperature.
- Arrange fruit in a single layer on top of cooled cheesecake. Stir jelly in a small saucepan over medium heat till liquefied. Drizzle jelly over berries, or possibly brush over peach slices. Chill cake till ready to serve.
- The following cake is a specialty of Betty McKearney of Vincentown, N.J. Betty foregoes the usual graham cracker crumb crust in favor of a buttery flour crust, and her rich cheese filling takes a full lb. and a half of cream cheese. This cake is not for the faint-hearted!
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