It's not only yummy but
elegant-looking and people will think you are an amazingly talented
cook!
Natalie's
Ladyfinger Cheesecake
- 2 (8-ounce) packages plus
1 (3-ounce) package cream cheese, softened (total 19-ounces)
1 cup granulated sugar
1 teaspoon vanilla extract
2 pints heavy whipping cream
3 packages unfilled ladyfingers
1 (21-ounce) can fruit pie filling
1 (21-ounce) can fruit pie filling for the top
- Cream together the cream
cheese, sugar, and vanilla. In separate bowl whip the heavy cream
until thick and then mix in with the cream cheese mixture. Line
a 9-inch or 13-inch spring pan with the ladyfingers (sides and
bottom and press in so no holes). Pour half of the cream mixture
in and 1 can of the pie filling. Then place a layer of ladyfingers
over the mixture and filling; pour the rest of the cream mixture
on top of this and then add fruit to top.
- Refrigerate for at least
an hour and then remove the spring side of pan when ready to
serve.
Makes 12 servings.
Tip: Blueberry pie filling
is the best. Use two cans if you like a lot like I do. Whip the
heavy cream until very stiff.
