EASY BAKED CHEESECAKE
The 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
- 1/4 c
- 2/3 stick
- butter melted
- 16 oz
- cream cheese softened
- 14 oz. can eagle brand sweetened condensed milk (not evaporated milk!)
- large eggs
- 1/4 c
- lemon juice
- 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.