My mom's cheesecake
We're going to make this cheesecake recipe for Thanksgiving instead. Mr. PB&C is kinda a cheesecake purist. My mom has several but I think this is the one I like best.
1/4 c. butter or margarine, melted
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz) packages of cream cheese
1 (14 oz) can sweetened condensed milk
3 eggs
1/4 tsp salt
1/4 c. lemon juice
1 (8z) container of sour cream
Combine melted butter, crumbs and sugar and pat into the bottom of a springform pan.
Beat cream cheese, until fluffy in a large bowl.
Beat in condensed milk, eggs and salt until smooth.
Stir in lemon juice.
Pour into prepared pan and back at 300 for 50-55 minutes or until the cake springs back when lightly touched.
Cool to room temperature then chill.
Spread sour cream on top of the cheesecake.
1/4 c. butter or margarine, melted
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz) packages of cream cheese
1 (14 oz) can sweetened condensed milk
3 eggs
1/4 tsp salt
1/4 c. lemon juice
1 (8z) container of sour cream
Combine melted butter, crumbs and sugar and pat into the bottom of a springform pan.
Beat cream cheese, until fluffy in a large bowl.
Beat in condensed milk, eggs and salt until smooth.
Stir in lemon juice.
Pour into prepared pan and back at 300 for 50-55 minutes or until the cake springs back when lightly touched.
Cool to room temperature then chill.
Spread sour cream on top of the cheesecake.
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