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
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!
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!
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