 | | Directions |
- Preheat the oven to 350° F. Line an 8 x 8 baking dish with foil.
- Combine the graham cracker crumbs with the melted butter; pour into the foil lined baking dish. Spread out evenly and press down firmly.
- Combine the cream cheese and sugar in a mixing bowl; beat until smooth. Beat in eggs one at a time.
- In a small bowl whisk the cornstarch into the milk until blended. Add the milk-cornstarch mixture and lemon juice to the cream cheese mixture; beat just until well blended. Do not over beat.
- Pour over the graham cracker crust and spread out evenly. Sprinkle the raspberries and blueberries over the top.
- Place in the preheated oven and bake for 40-45 minutes or until almost set. Cool. Refrigerate 4 hrs. or overnight. Lift out of pan. Cut into bars. Refrigerate extras.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 8 x 8 baking dish
Servings: 16
|  | | Ingredients | | - | | 1 1/2 cups graham cracker crumbs |
| - | | 1/4 cup butter, melted |
| - | | 12 ounces cream cheese, softened |
| - | | 3/4 cup sugar |
| - | | 3 eggs |
| - | | 1/4 cup milk |
| - | | 2 tablespoons cornstrach |
| - | | 2 tablespoons fresh lemon juice |
| - | | 1 cup fresh raspberries |
| - | | 3/4 cup fresh blueberries |
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