Easter Dinner

The other night, my son, Ray and I were discussing what dessert we should have with Easter dinner. The main course will be the usual – baked ham with maple and brown sugar glaze, cheesy scalloped potatoes, roasted asparagus, and depending on how much time I have the day before, homemade oatmeal dinner rolls. That dinner roll recipe is one a friend shared with me when we lived in Thomson, Illinois. I treasure that recipe like many others in my collection.

Today, you might call me a Foodie. I learned to enjoy cooking when I was living in my first apartment. My cookbook, Get Cooking, will be available soon on my website. It’s a compilation of recipes from family, friends, and ones I created myself.

Here is one of the dessert ideas Ray and I are considering to go along with our Easter dinner. Delicious Cheesecake came about when I wanted to use a pretty 8-inch glass pie plate to serve dessert for a small dinner party.

I hope you’re making plans for a delectable meal with family and friends this spring. Happy Easter!

DELICIOUS CHEESECAKE

From Get Cooking© by Lynn Lilja

(bake in 8-inch pie pan.  I created this recipe for a smaller sized pan)

CRUST:

Six whole graham crackers, crushed

1 tablespoon packed brown sugar

2 tablespoons butter or margarine, melted

FILLING:

1 8-ounce package cream cheese or Neufchatel cheese, softened

1/3 cup sugar

1/3 cup sour cream or plain yogurt

1 egg

1-1/2 teaspoons lemon juice

TOPPING: 

1/2 can (21 oz.) of your favorite fruit pie filling, chilled (apple, cherry, blueberry, strawberry)

Or Mixture of fresh blueberries, strawberries, and raspberries

Or Cooked fresh fruit topping: Combine 1/2 cup sugar, 1-1/2 tablespoons cornstarch, 1/4 cup water. Add 3 cups fresh or frozen unsweetened blueberries or tart pitted cherries. Cook and stir until thick and bubbly. Cover and chill. Spoon over pie just before serving.*

Preheat oven to 325 degrees

Crust:  Melt margarine.  Combine with graham cracker crumbs and brown sugar.  Press into 8-inch pie pan.  Bake five minutes.  Leave oven on.

Filling:  In a medium bowl, beat the cream cheese, sugar, and egg on medium high until smooth.  On lower speed, blend in sour cream or yogurt, and lemon juice.  Pour the mixture into crust. Smooth to make even. Bake at 325 degrees for 20 minutes.  Allow to cool completely, then store tightly covered in refrigerator until ready to serve. 

Top with fruit and enjoy.  Serves 4-6.

*If you plan to serve with a cooked fresh fruit topping, make the topping on the day you serve the pie. Homemade cooked fruit topping separates and becomes watery overnight.