JANE's StoryThe crisp, tart, smooth taste of a real authentic cheesecake is tasted in this basic cheesecake recipe. No frills or fluff is needed to embellish this true taste. The recipe is for a real cheesecake lover. They won't be disappointed. The fact that it's simple and easy has given me a great way of serving a good cheesecake with my limited talent in cheesecake making.
1 1/4 c
graham cracker crumbs
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cream cheese softened
14 oz. can eagle brand sweetened condensed milk (not evaporated milk!)
8 oz. container sour cream, room temp
1Preheat oven to 300 degrees.
In small bowl, combine graham cracker crumbs, sugar and butter. Press firmly on bottom of ungreased 9 inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and lemon juice; mix well.
Pour into prepared crust.
Bake 50-55 minutes until set. Remove from oven and top with sour cream evenly. Bake 5 minutes longer. Cool. Chill before serving.
2NOTE: This cheesecake is great alone. If you want to embellish it a little:
2 Cups water, 1/2 Cup powdered sugar, 1/4 cup Raspberry jam, 1 T cornstarch. 1 Cup FROZEN raspberries.
In small saucepan over medium heat, combine water, powdered sugar, jam and cornstarch. Cook and stir until thickened and clear. Stir in frozen raspberries. When cooled, put a spoonful of raspberry topping in center of a slice. Not too much so the real cheesecake will be tasted.
Sharon Willhite MsRotts - Jun 5, 2010
I just made your recipe today and it was really good. Very easy to make and was a big hit. Thank you.
JANE LOUISE lovinspoonful - Jun 7, 2010
I'm glad it turned out for you Sharon. I love cheesecake!
Marlarrie Smalls MRSPOTS - Sep 7, 2010
This recipe sounds so easy! Just what I need, since I have not mastered cheesecake baking. One question, though...can I opt out on the sour cream topping?
JANE LOUISE lovinspoonful - Sep 7, 2010
Yes you can. Put a can of pie filling on it...cherry, or blueberry. BUT bake the cake the entire time (55minutes), put the pie filling on it and then put it in the fridge to chill. The recipe for the raspberry topping I put in the "NOTE" works real well on it, too. If this is because you don't like sour cream, you may want to put 1 cup sour cream and 8oz. coolwhip beat together and just dollop on the fruit topping when you serve a piece. That way the sour cream flavor is there for anyone who wants it...just a little sweeter, though. See the sour cream with the rest of the cream cheese cake part has a certain taste that you don't really want to lose. But if you don"t like sour cream it might not taste good to you anyway. So this would leave you with an option for anyone who would like that sour cream flavor. I hope I explained that alright.
Marlarrie Smalls MRSPOTS - Sep 8, 2010
Thanks lovinspoonful. :)