1 cup graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. butter or margarine, melted
1 (8 oz.) package cream cheese, softened
3/4 cup granulated sugar
1 1/4 cups orange juice
2 cups fresh sliced strawberries or 2 cups whole blueberries or raspberries
1 (8 oz.) container non-dairy whipped topping, thawed
Preheat oven to 325°F/160 degrees C.
Mix graham cracker crumbs, 3 tbsp. of the sugar and the melted butter until well blended. Press firmly onto bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes then set aside.
Beat cream cheese and remaining sugar with electric mixer on medium speed until well blended. Add orange juice; mix well. Gently stir in berries and the whipped topping. Pour over crust.
Freeze 6 hours or until firm. Let stand at room temperature 15 minutes before cutting into 12 slices to serve. Store leftover cheesecake in freezer.
Makes 12 servings.
Substitute your favorite fruit drink, such as raspberry juice, limeade, grape juice or pink lemonade, for the orange juice.
Photograph taken by Diana Baker Woodall© 2006
Date: August 16, 2006