Recipe by 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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1 1/4 cups
graham cracker crumbs
butter or margarine, melted
2 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
1 (8 ounce) container
sour cream, at room temperature
1 (21 ounce) can
cherry pie filling
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 to make 2 cheesecakes! The first time I made this my cake burned because I baked it for the rec. 55 minutes = ( . Now I know it says to cookit that long because the original size of the cake is alot thicker than if you use a premade crust; hence what I said about this making 2 cakes.
Not our type of cheesecake. Too much like a lemon bar but spongy. Not exactly creamy either. We will not make this recipe again.
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 rose leaves, place in the refrigerator for 10- 15 minutes and peal leaves off, place on top of cheesecake. I also make miniature cheesecakes via the miniature cheesecake pan. The small ones are great for parties.
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't brown at all, and it cracked later in the fridge.
I have two tips to avoid cracking in cheesecakes. One is to not over beat your cream cheese. The other is to bake your cheesecake until almost all the jiggle in the middle is gone, then turn off your oven and leave it in there with the door slightly open. The gradual cool down helps to prevent cracking verses immediately putting it into the fridge.
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 super-creamy.
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 actually was good! although I would use sour cream if I had it. I would make it again...hey, this is the lemon cheesecake I always make and I didn't recognize it! It's good.
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 beautifully!. I put halved strawberry and mandarin oranges(both dried first on tissue paper to remove excess liquid), after the bake was over, then glaced it with colorless jelly (instead of gelatin, i used jelly made from seaweed. i package/envelope with a cup of water, boiled). It looked (and tasted) like cheesecake i bought at hotels only this time the cost is a fift :).
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 of sour cream between the two.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Baked Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 300
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