Post by humble angel on Apr 21, 2006 14:54:28 GMT -5
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup (2/3 stick) butter or margarine, softened
2 (8 ounces) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk (Not
evaporated milk)
3 eggs
1/4 cup lemon joice from concentrate
1 (8oz) container sour cream, at room temperature
Raspberry Topping (recipe follows), if desired
1. Preheat oven to 300 degrees.
In a small bowl, combine crumbs, sugar and butter; press
firmly on bottom of ungreased 9-inch springfoam pan.
2. 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 pan. Bake 50 to 55 minutes
or until set.
3. Remove from oven; top with sour cream. Bake 5 minutes
longer. Cool. Chill. Prepare raspberry topping, if desired, and
serve with cheesecake.
Store covered in refrigerator.
Makes on 9-inch cheesecake
Preparation time: 20 minutes
Bake Time: 55 to 60 minutes
Child Time; 4 hours
VARIATION;
New York Style Cheesecake:
Increase cream cheese to 4 (8oz) packages and eggs to 4.
Proceed as directed, adding 2 tablespoons flour after eggs.
Bake 1 hour 10 minutes or until center is set. Omit sour cream.
Cool. Chill. Serve and store as directed.
RASPBERRY TOPPING:
1 (10 oz) package thawed frozen red raspberries in
syrup
1/4 cup red current jelly or red raspberry jam
1 tablespoon cornstarch
1. Drain 2/3 cup syrup from raspberries
2. In small saucepan over medium heat, combine syrup, jelly
and cornstarch. Cook and stir until slightly thickened and
clear. Cool. Stir in raspberries.
Preparation Time: 5 minutes
YUMMY - quick and delicious folks!
ENJOY!!
love,
dee