Creamy Baked Cheesecake Recipe
Ingredients
| Butter margarine | 1/3 Cup (16 tbs), melted | |
| Graham cracker crumbs | 1 1/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cream cheese package | 2 , softened | |
| Evaporated milk | 1 Can (10oz) | |
| Eggs | 3 | |
| 1/4 cup Lemon Juice from Concentrate | ||
| Sour cream | 1 Can (10oz) | |
Directions
Preheat oven to 300°.
Combine margarine, crumbs and sugar; 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; mix well.
Pour into prepared pan.
Bake 50 to 55 minutes or until cake is set.
Cool.
Chill thoroughly.
Spread sour cream on top.
Serve with Peach Melba Topping if desired.
Refrigerate leftovers.
Peach Melba Topping: Reserve 2/3 cup syrup drained from 1 (10-ounce) package thawed frozen red raspberries.
In small saucepan, combine reserved syrup, 1/4 cup red currant jelly and 1 tablespoon cornstarch.
Cook and stir until slightly thickened and clear.
Cool.
Stir in raspberries.
Drain 1 (16-ounce) can peach slices; arrange on cake.
Top with sauce.
Combine margarine, crumbs and sugar; 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; mix well.
Pour into prepared pan.
Bake 50 to 55 minutes or until cake is set.
Cool.
Chill thoroughly.
Spread sour cream on top.
Serve with Peach Melba Topping if desired.
Refrigerate leftovers.
Peach Melba Topping: Reserve 2/3 cup syrup drained from 1 (10-ounce) package thawed frozen red raspberries.
In small saucepan, combine reserved syrup, 1/4 cup red currant jelly and 1 tablespoon cornstarch.
Cook and stir until slightly thickened and clear.
Cool.
Stir in raspberries.
Drain 1 (16-ounce) can peach slices; arrange on cake.
Top with sauce.
Chef
