Huckleberry Cheese Cake
Historically, many a loving couple may have courted while picking huckleberries while in group settings. This makes choosing to make and serve a huckleberry …
Recipe for Huckleberry Cheesecake
What You Need
- 1/3 cup butter or margarine
- ¼ cup sugar
- 1 ¾ cups graham cracker crumbs
- 1 package softened cream cheese
- 1 teaspoon vanilla flavoring
- 1 can condensed milk 15 ounce
- 1/3 cup lemon juice
- 4 cups huckleberries
- 1 ¾ cups sugar
- 6 Tablespoons cornstarch
- ½ envelope unflavored gelatin mix
- 2 Tablespoons butter or margarine
How to Make It
Allow the cream cheese to soften to room temperature by placing it on the counter about 20 minutes before you are ready to prepare the dessert.
Melt the butter or margarine in a saucepan or in the microwave and then add the sugar and graham cracker crumbs. Mix thoroughly to combine while moistening the crumbs. Press this mixture into the bottom and along the sides of a 9 inch pie pan. Place in the refrigerator to chill.
Using a medium size mixing bowl and an electric mixer, you will add the softened cream cheese, vanilla flavoring, condensed milk, and lemon juice and then beat to blend thoroughly. Spread this cream cheese filling over the bottom of the crust and then return to the refrigerator to chill until needed.
To prepare the huckleberry topping you will add the huckleberries, sugar, cornstarch, unflavored gelatin mix and the remaining butter or margarine to a large saucepan over a medium heat. Stir to blend while cooking the huckleberries until the mixture is thick and clear in appearance. Remove from heat and allow the mixture to cool for about 10 minutes. Pour this mixture over the cream cheese layer and then return to the refrigerator. Chill overnight or for at least 3 to 5 hours before cutting and serving.
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