Traditional Cheesecake

1
Julia Ferguson

By
@judyjellybean

This recipe comes from a ReaLemon brand ALL-AMERICAN RECIPES cookbook, no.9 1986.

I have made this cheesecake many times. There is something about it I love, maybe it's the creamy rich taste. No matter what, it is very good. I like to freeze my cheesecakes before serving. I just think they taste better. This is also good with the Peach Melba Topping.

Rating:

★★★★★ 2 votes

Comments:
Serves:
makes 1 9-inch cheesecake
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 1/4 c
    margarine or butter, melted
  • 1 1/2 c
    graham cracker crumbs
  • 1 3/4 c
    sugar
  • 3 8 oz
    pkgs. cream cheese, softened
  • 4
    eggs
  • 1/4 c
    realemon lemon juice from concentrate
  • 3/4 tsp
    vanilla extract
  • PEACH MELBA TOPPING INGREDIENTS

  • 1 10 oz
    pkg frozen raspberries, thawed and drained, reserve 2/3 c. juice
  • 1/4 c
    red currant jelly
  • 1 Tbsp
    cornstarch
  • 1 16 oz
    canned sliced peaches, drained

How to Make Traditional Cheesecake

Step-by-Step

  1. Preheat oven to 300^ F.

    Combine margarine or butter, crumbs and 1/4 cup sugar; Press firmly on bottom of 9-inch springform pan. Set aside.
  2. In large mixer bowl, beat cream cheese until fluffy. Beat in remaining 1 1/2 cups sugar and eggs until smooth. On low speed, add Realemon and vanilla; mix well.
    Pour into prepared pan.
    Bake 1 hr and 5 to 10 minutes or until set.
    Carefully loosen top of cheesecake from edge of pan with knife tip.
    Cool to room temperature; chill.
    Serve with Peach Melba Topping if desired.
    Refrigerate leftovers.
  3. PEACH MELBA TOPPNG:
    In small saucepan, combine reserved 2/3 c. syrup, 1/4 c. red currant jelly and 1 T. cornstarch. Cook and stir until slightly thickened and clear. Cool.
    Stir in raspberries. Drain 16oz can peaches; top cake with peach slices and spoon sauce over top.
  4. Notes: I have used Aldi's brand of lemon juice concentrate in place of Realemon.
    I have used the cheesecake filling for individual cheesecakes: Line a muffin pan with paper muffin liners, place a vanilla wafer in bottom of each liner flat side down. Spoon cheesecake filling into muffin liner about 2/3 full. Bake until set. Time will be considerbly less than above, for cheesecake. When cool, remove cheesecakes from muffin tin. Canned pie filling can be spooned into divit that will form once cheesecakes are cooled. These also freeze well, with the pie filling on the cheesecakes. Just make sure they are wrapped well before freezing.

Printable Recipe Card

About Traditional Cheesecake

Course/Dish: Cakes, Other Desserts, Crackers
Main Ingredient: Dairy
Regional Style: American




Show 25 Comments & Reviews

12 Heavenly Pound Cake Recipes

12 Heavenly Pound Cake Recipes

Kitchen Crew @JustaPinch

We love us some pound cakes, the mouth-watering amazingness is always worth the extra time on the treadmill. Here are some of our favorites!

Easy Homemade Buttercream Frosting Recipe

Easy Homemade Buttercream Frosting Recipe

Kitchen Crew @JustaPinch

Store-bought frosting is convenient and easy but making homemade buttercream icing is just as simple and super tasty. Thick and dense with a silky texture, this American buttercream recipe is...

Best Carrot Cake Ever Recipe

Best Carrot Cake Ever

Kitchen Crew @JustaPinch

The best carrot cake recipe ever! This easy and delicious carrot cake is sure to be a hit on your holiday dessert table. Click here for the Best Carrot Cake...