Another grandma recipe. The original called for baked pie shells, but it can easily be modified to be gluten free by using a nut or gluten-free flour crumble crust. This recipe makes 2 pies.
Preheat oven to 350 degrees; combine all ingredients, mix well. Press onto bottom and sides of ungreased 9 inch springform pan.
Bake in oven for about 18 minutes or til golden brown; let cool.
Beat cream cheese until fluffy, then add condensed milk and egg yolks and beat until smooth. Stir in lemon juice.
Beat egg whites with salt to soft peaks and fold into first mixture.
Pour into pie shell or crust and bake in 300º oven for 30 minutes or until cake springs back when touched.
Chill and top with cherry pie filling or simmer frozen berries with a bit of water and sugar or honey until it thickens.
Ingredients
Directions
Preheat oven to 350 degrees; combine all ingredients, mix well. Press onto bottom and sides of ungreased 9 inch springform pan.
Bake in oven for about 18 minutes or til golden brown; let cool.
Beat cream cheese until fluffy, then add condensed milk and egg yolks and beat until smooth. Stir in lemon juice.
Beat egg whites with salt to soft peaks and fold into first mixture.
Pour into pie shell or crust and bake in 300º oven for 30 minutes or until cake springs back when touched.
Chill and top with cherry pie filling or simmer frozen berries with a bit of water and sugar or honey until it thickens.