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Yield: 8 servings
Crust:
2 cups graham cracker crumbs
3 tablespoons confectioners sugar
6 tablespoons butter or margarine, melted
Filling:
2 cups sour cream
1 1/4 cups (14 ounce can) NESTL� CARNATION
Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract
Glaze:
1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh berries (raspberries, blueberries, blackberries
and/or sliced strawberries)
Crust: Heat oven to 350 degrees F.
Combine graham cracker crumbs and sugar in medium bowl; stir in butter. Press
onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake
for 8 to 10 minutes.
Filling: Combine sour cream, sweetened condensed milk, juice, eggs and vanilla
extract in large mixer bowl; beat until smooth. Gently pour into crust. Bake
for 35 to 40 minutes or until center is set. Cool in pan on wire rack.
Glaze: Combine water and cornstarch in small saucepan; stir in preserves.
Bring to a boil over medium-high heat, stirring constantly. Remove from heat;
strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries
on top. Cover; refrigerate. Remove side of springform pan.
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