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PUBLISHED: 1:46 PM on Wednesday, March 23, 2005
Lemony Cheesecake With Fresh Fruit

Prep Time: 15 minutes Baking Time: 50 minutes

1-1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter or margarine, melted

2 (8-oz.) packages cream cheese, softened

1 (14-oz.) can Eagle Brand Sweetened Condensed Milk

3 eggs

1/4 cup lemon juice from concentrate

1 teaspoon vanilla extract

1 cup fresh assorted fruit (optional)

1. Preheat oven to 300?F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.

2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.

3. Pour into prepared pan. Bake 50 to 55 minutes or until center is set (center springs back when lightly touched). Cool. Chill.

4. Serve with fruit (top cake with fruit or serve on side, optional). Store leftovers covered in refrigerator.

Makes one (9-inch) cheesecake.


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