- 24
- 15 mins
- 60 mins
Ingredients
- 1-1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/2 teaspoon McCormick® Ginger, Ground
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup milk
- 2 tablespoons flour
- 1-1/2 teaspoons McCormick® Pure Lemon Extract
- 1 teaspoon McCormick® Pure Vanilla Extract
- 3 eggs
- 4 cups assorted berries
- 3 tablespoons currant or apple jell, melted and cooled slightly
Preparation
Step 1
Preheat oven to 350°F. Mix graham cracker crumbs, butter and ginger. Press firmly onto bottom of foil-lined 13x9-inch baking pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add milk, flour and extracts; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 40 to 45 minutes or until center is almost set. Cool completely on wire rack.
Refrigerate 4 hours or overnight. Lift out of pan onto cutting board. Garnish top of cheesecake with 4 cups assorted berries, such as blackberries, blueberries, sliced strawberries and raspberries. Brush berries with 3 tablespoons currant or apply jelly, melted and cooled slightly. Cut into bars. Store leftover bars in refrigerator.
Yield: 24 servings.