Easy Blueberry (or Cherry) Cheesecake by LeAnn R. Ralph

• 8 ounces of cream cheese (softened)

• 1 egg

• 1 can (14 ounces) sweetened, condensed milk

• 3 tablespoons lemon juice

• 1 can (21 ounces) of blueberry or cherry pie filling

Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two). Add the lemon juice and egg and beat on high speed for another minute.

Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in the refrigerator.

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BIO:

LeAnn R. Ralph is the author of the books *Christmas in Dairyland (True Stories from a Wisconsin Farm)* and *Preserve Your Family History (A Step-by-Step Guide for Writing Oral Histories).* She is working on her next book *Give Me a Home Where the Dairy Cows Roam.* You are invited to order a book from Rural Route 2. You are also invited to sign up for LeAnn's FREE! monthly newsletter, Rural Route 2 News. Visit — http://ruralroute2.com

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