Creamy, Easy Cheesecake (That didn't crack!)

It was my hubby's birthday yesterday (originally posted on MIFPTT Dec. 12)  and he always requests a cheesecake for his birthday.  I cheated one year and did a no-bake cheesecake and he didn't like it.  So, I found another recipe this year.  I adapted this recipe from an Eagle Brand Recipe that I found on

1 Graham Cracker Pie Crust
(2) 8 oz. bricks of Neufchatel cheese, softened
7 oz. of sweetened condensed milk (half can)
1/8 cup lemon juice
2 eggs
1 Tbsp. all purpose flour

Preheat oven to 300 degrees. Beat cream cheese until fluffy (I did it with a fork).  Add in the condensed milk and mix well.  Add in the lemon juice and mix well.  Add in the eggs and mix well.  Add in the flour and mix well.
Pour cream cheese mixture into the pie crust and cook for 30 - 40 minutes.  Check after 30 minutes.  I did not let the edges brown at all.  Cook just until the center is set.

This is the first cheesecake recipe I've used that did not crack on top!  I'm sticking with this recipe. 

We topped it with miniature chocolate chips and raspberries.  Keep the rest of the sweetened condensed milk to make fudge!

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