Creamy Cheesecake
A rich, smooth, creamy and delightful dessert everyone will rave about!
Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/4 cup granulated sugar
Cheesecake:
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk*
4 large eggs
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1 (8 oz) container sour cream
In a small bowl, combine graham cracker crumbs, butter or margarine and sugar; blend well. Press onto bottom of an ungreased 9-inch springform pan. Bake at 350 degrees F for 6 to 8 minutes. Cool on wire rack for 10 minutes.
For cheesecake:
In a large mixer bowl, beat softened cream cheese and sweetened condensed milk until smooth; beat in eggs, flour, lemon juice and lemon peel. Pour into prepared crust. Bake at 350 degrees F for 50 minutes.
Remove from oven and spread with sour cream. Bake for an additional 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
*Do Not use evaporated milk.
Emily
