Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Eagle Brand® Creamy Baked Cheesecake




Source of Recipe


Eagle Brand®


List of Ingredients




1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup lemon juice from concentrate
1 (8-ounce) container sour cream, at room temperature
Raspberry Sauce, optional (recipe follows)


Recipe



Preheat oven to 300ºF. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours.
Serve with Raspberry Sauce (optional). Store leftovers covered in refrigerator.




Notes: Raspberry Sauce:
In small saucepan, combine 2/3 cup syrup drained from 1 (10-ounce) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. (Makes about 1 1/3 cups)

New York Style Cheesecake:
Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoon flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.