Creamy baked cheesecake

Creamy baked cheesecake

Ingredients/Components

• graham cracker crumbs
• sugar - 1/4 c
• eggs - 3 item
• pkg - 2 oz
• cornstarch - 1 tsp
• can Eagle Brand sweetened condensed milk - 1 oz
• margarine or butter, melted - 1/3 c
• raspberry jam - 1/4 c
• ReaLemon juice from concentrate - 1/4 c
• container Borden sour cream - 1 (8
• Combine crumbs, sugar and margarine

How to make creamy baked cheesecake:

Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs and ReaLemon. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool and chill. Serve with Raspberry Topping. Refrigerate leftovers.Raspberry Topping:2/3 c. syrup drained from 1 (10 oz.) pkg. thawed, frozen red raspberries1/4 c. raspberry jam1 tsp. cornstarch In small saucepan, combine 2/3 cup syrup drained from thawed, frozen raspberries, raspberry jam and cornstarch. Cook and stir until lightly thick and clear. Cool. Stir in raspberries.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.