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Peter's Cheesecake

Read Reviews (8)

"This cheesecake tastes even better a day or two or three after it's made. (It's never lasted longer than that at our house!)" — Sally Smircich

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Original recipe makes 1 -9 inch cheescake Change Servings

7 graham crackers, crushed
2 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk

1/2 cup egg substitute
1/4 cup lemon juice

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Directions

Preheat oven to 325 degrees F (165 degrees C). Spray the bottom of one 9 inch springform pan with no fat cooking spray. Sprinkle graham cracker crumbs on the bottom of the pan.
In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice (or lime juice) mixing well. Pour mixture into prepared pan.
Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until center is set. Cool and then chill. Keep cake refrigerated

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This was the first cheesecake I've ever made and it turned out real well (and tasted really good!). There are better cheesecakes I've tasted, but considering how basic the ingredients are and how simple it was to make is why I rated it a 5.

—MICHEROOO

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Most Helpful Critical Review

Nov 10, 2010

I wasnt impressed with the outcome of this cheesecake at all. It was very simple, and i followed the directions completely, but despite the reviews, I wont be making this one again.

—theresakr34

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8 Ratings

Nov 17, 2003

I have used this recipe several times and it has become the family's favorite. A Must Have at Thanksgiving dinner. I do use a more traditional graham cracker crust and set a bowl of cherry pie filling on the side for those who wish to cover their cheesecake.

—COOKINGJUDY

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Sep 27, 2010

This cheesecake is a huge hit with my family! They always ask me to make it for family gatherings!

—missmuffin

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Dec 03, 2010

First time making cheesecake and it was awesome! LOVED IT! And everyone else loved it too. :)

—MJAlvarez316

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Jul 11, 2011

I have tried this cheesecake 2 times its good but not everyone loves the tangy taste of so much lemon. I tried AGAIN a third time but WITH MY OWN trust me a lot of research was done for the perfect recipe and I came up with my own using a lot of different ideas. I tried it last night and it came out Magnificent. HAD A TASTE TEST AND EVERYONE WHO TASTED IT LOVED IT. It was smooth and creamy and not one crack and for someone who has baked only 3 cheesecakes I was very pleased its just what I want my cheesecake to taste like.

—Dampi

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Jan 24, 2011

Wonderful, my family loved. One cousin said it wasn't sweet enough, I prefer it and everyone did too. This is my go to cheesecake recipe now. Only thing I changed was I used a ready made gramham cracker crust.

—MSCC

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Feb 23, 2011

This is not only the best cheesecake I've ever made, it's the best I've ever eaten. A great treat for family or friends. I top it with cherries or blueberries. I've made it severeal times now, and it always comes out exactly the same. Very easy and delicious.

—mawof3

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Nutrition

Calories
280 kcal
14%

Carbohydrates
25.5 g
8%

Cholesterol
52 mg
17%

Fat
17 g
26%

Fiber
0.2 g
< 1%

Protein
7.2 g
14%

Sodium
220 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peter's Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 280
Calories from Fat: 153

% Daily Value *
Total Fat 17g 26 %
Saturated Fat 10.2g 51 %
Cholesterol 52mg 17 %
Sodium 220mg 9 %
Potassium 217mg 6 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 0.2g < 1 %
Protein 7.2g 14 %
Sugars 20.6g
Vitamin A 13 %
Vitamin C 5 %
Calcium 16 %
Iron 10 %
Thiamin 7 %
Niacin 14 %
Vitamin B6 3 %
Magnesium 5 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.