JANE LOUISE Recipe

EASY BAKED CHEESECAKE

By JANE LOUISE lovinspoonful


Recipe Rating:
Serves:
6-8
Prep Time:
Cook Time:

JANE's Story

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.

Ingredients

1 1/4 c
graham cracker crumbs
1/4 c
sugar
2/3 stick
butter melted
16 oz
cream cheese softened
1
14 oz. can eagle brand sweetened condensed milk (not evaporated milk!)
3
large eggs
1/4 c
lemon juice
1
8 oz. container sour cream, room temp

Directions Step-By-Step

1
Preheat 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.
2
NOTE: 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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy

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14 Comments

user
Karen Ruz KAR1952
Nov 19, 2012
So easy and so good!
user
Sharon Rosenberg sjr1918
Apr 14, 2012
Made this many times -- everyone loves it and wants the recipe! It is SO easy! People think you've spent hours making it! A real winner-- 5 stars!
user
Jena Prosser takinaroadtrip
Jun 5, 2011
And is the 2/3 stk butter, melted the same as 2/3 cup? Or how many tablespoons is it?
user
Jena Prosser takinaroadtrip
Jun 5, 2011
If you use the sour cream/cool whip as topping do you still bake it for the 5 extra mins?
user
Christi D cookiemonsterr
May 21, 2011
Neither have I, I loove cheesecake. And this looks nice and simple. I am going to use a little lemon extract too, to make it extra lemony!