MOCK CHEESECAKE

(JT’S FAVORITE DESSERT)

2-8 oz. pkgs. Cream cheese, softened
3 whole eggs – 4 if small
¾ c. sugar
Scant t. almond flavoring

Beat ingredients with mixer until thick – about 10 minutes. Pour into a greased 9” pie plate and bake 25 minutes at 350 degrees. Let cool one hour.


2nd Layer:

8 oz. sour cream
1 t. vanilla
3TB sugar

Mix well and smooth over top of cheesecake and bake 10 minutes at 350 degrees.

Chill several hours before serving.


Topping:

About an hour before serving I slice strawberries and put sugar on them (probably a little less than ¼ c. sugar for a pint of strawberries ) and set them on the counter to break down. Experiment with the sugar until you learn how sweet you like your berries/juice. Stir them occasionally to help them make more juice. (If you do it earlier you can refrigerate them, but they will get juicy faster if left at room temperature.) If fresh peaches are in season I have also used them – either by themselves with sugar or mixed with the strawberries.

Spoon juice and berries over each slice of cheesecake as it is served.