Creamy baked cheesecake #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| ⅓ | cup | Margarine or butter; melted |
| 2 | packs | (8-oz) cream cheese; softened |
| 1 | can | (14-oz) Eagle Brand sweetened condensed milk (not evaporated milk) |
| 3 | Eggs | |
| ¼ | cup | ReaLemon lemon juice from concentrate |
| 1 | carton | (8-oz) Borden sour cream; at room temperature |
| Fresh strawberries; sliced | ||
Directions
Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon brand; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with strawberries. Refrigerate leftovers.
FROM "EAGLE BRAND ALL TIME
FAVORITE DESSERTS WITH EAGLE
BRAND CONDENSED MILK"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .