Tuesday, February 7, 2017


1 1/4 cups graham cracker crumbs

1/4 cup sugar
1/3 cup butter, melted

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and melted butter well. Press the mixture firmly onto the bottom of a 9-inch springform pan; set aside.

2 pkgs (8-oz each) low-fat cream cheese, softened
1 can (14-oz) sweetened condensed milk
3 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
1 carton (8-oz) sour cream, room temperature
Fresh strawberries or blueberries
Fresh mint leaves for garnish, if desired

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until mixture is smooth. Add the eggs and lemon juice; mix well. Pour into the prepared springform pan.

Bake at 300 degrees for 50 to 55 minutes or until the center is set; top with sour cream. Bake 5 minutes longer. Remove from oven. Allow to cool and then chill until serving time. Top with the berries in a decorative pattern or piled in the center.

Be sure to refrigerate any leftovers!

Note: File Photo

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.