Easy Cheesecake Recipe

This exquisite and easy cheesecake recipe will rival any restaurant style baked cheesecake. You'll be surprised at how easy and delicious this really is! This elegant dessert is the perfect finish to any formal or informal dinner. You're sure to impress your guests!

Top your cheesecake any way you like: fresh fruit and whipped cream, pie filling, a drizzle of chocolate or caramel, etc. I have also seen people replace the graham crackers with Oreo cookies to make a chocolate crust.

Creamy Baked Cheesecake

Ingredients:

Crust:
1 package graham crackers (about 10 whole crackers), blended till fine crumbs
1/4 cup melted butter
1/4 cup sugar

Filling:
2 (8 ounce) packages cream cheese
1 can sweetened condensed milk
3 eggs
1/2 cup lemon juice
1/4 teaspoon salt

Tip: Throw the graham crackers into the blender, this is the easiest way to get your fine graham cracker crumbs.

Directions:

Preheat oven to 300°F.

Mix crust ingredients together. Pat firmly in 9” x 9” pan.

Beat cream cheese until smooth and then add remaining ingredients and beat until smooth and pour it over the crust. Bake the cheesecake for 50 – 55 minutes or until it is set in the middle.

Tip: This cheesecake is delicious plain or with any fruit or whipped cream topping. One of our favorite toppings is Strawberry Topping and whipped cream.

Recipe By: Shirley Jentzsch

Strawberry Topping

My favorite cheesecake is a strawberry cheesecake. Mmmmm... nothing beats that! Here is an easy recipe for the strawberry topping.

Ingredients:

1 pound strawberries
1/2 cup cold water
1 Tablespoon cornstarch
1 - 2 Tablespoons sugar

Directions:

Slice 3/4 of the strawberries into a bowl. Blend the remaining 1/4 of strawberries in the blender.

In a saucepan, bring water, cornstarch, and sugar to a boil. When the sauce has thickened, remove from the stove and let it cool. Then stir the sliced and the blended strawberries into the sauce. Refrigerate the topping until ready to serve.

Tip: To prevent the cornstarch from clumping together, stir it into the cold water before adding the sugar and heating it.

Recipe By: Shirley Jentzsch

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