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My review
Creamy Baked Cheesecake
Eagle brand
"EAGLE BRAND® Sweetened Condensed Milk gives this cheesecake a creamy and smooth texture. Top with a raspberry spread, or serve plain."
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Ingredients
servings 596 calsOriginal recipe yields 10 servings (1 (9-inch) cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk 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. Garnish with pie filling. Store leftovers covered in refrigerator.
Footnotes
- For New York Style Cheesecake
- Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.
Nutrition Facts
Per Serving: 596 calories; 33.3 g fat; 45.1 g carbohydrates; 8.7 g protein; 145 mg cholesterol; 340 mg sodium. Full nutrition
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Reviews
Read all reviews 5469 Ratings
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Most helpful positive review
5/22/2009
This was good. I want to mention that if your gunna use a pre-made keebler crust, you should cut the cooking time down to about 30-35 minutes. And if using premade crusts, this recipe is enough ...
Most helpful critical review
11/25/2011
Not our type of cheesecake. Too much like a lemon bar but spongy. Not exactly creamy either. We will not make this recipe again.
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5/22/2009
This was good. I want to mention that if your gunna use a pre-made keebler crust, you should cut the cooking time down to about 30-35 minutes. And if using premade crusts, this recipe is enough ...
12/1/2007
I loved this cheesecake! I'm a fan of firmer cheesecakes and this one was fabulous. For me, the lemon did not over power the recipe, but I did forget to have my sour cream room temp, so it didn'...
10/29/2009
I have been making this for years. I do not add the sour cream and cherries though. For the holidays, I make white chocolate rose leaves; just melt white chocolate and spread onto clean real r...
11/17/2003
Delicious and creamy. I made a vanilla version - used 1 tsp vanilla and left out the lemon. Used a chocolate crumb crust. Also, did not have any sour cream and used vanilla yogurt - it actual...
10/25/2009
This was my first selfmade New York Style Cheesecake ever. It was certainly good but not perfect. I think 4 eggs are too much. The filling had a slightly crumbly mouthfeel altough it looked supe...
11/5/2005
tried five times so far this recipe, loved it all the time. the last i made alteration, instead of full-fat cream cheese, i used light cream cheese. Even with halved fat, it still turned beautif...
12/24/2004
I would definitely recommend this recipe. It was a very good cheesecake. Instead of the springform pan I used Keebler graham cracker crusts and the recipe yielded 2 cheesecakes. I split the cup ...
12/24/2003
I made the NY version this cheesecake for Thanksgiving and everyone loved it--so much so that now I have to make TWO for Christmas!! I mixed a little chocolate syrup & coffee syrup into some of ...
11/25/2011
Not our type of cheesecake. Too much like a lemon bar but spongy. Not exactly creamy either. We will not make this recipe again.