Creamy Baked Cheesecake

Prep Time: 20 minutes
Servings: Makes one 9-inch cheesecake

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 2 (8-oz.) packages cream cheese, softened
• 1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 eggs
• 1/4 cup ReaLemon® Lemon Juice from Concentrate
• 1 (8-oz.) container sour cream, at room temperature
• Raspberry Sauce, optional (recipe below)

1. Preheat oven to 300º. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.

2. With mixer, beat cream cheese in large bowl until fluffy. Gradually beat in Eagle Brand until smooth. Add eggs and ReaLemon; mix well.

3. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours.

4. Serve with Raspberry Sauce if desired. Store leftovers covered in refrigerator.

New York Style Cheesecake:
Omit sour cream. Increase cream cheese to 4 (8-oz.) packages and eggs to 4. Add 2 tbsp. flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.

Strawberry Sauce:
1 cup mashed strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water

Blend sugar and cornstarch together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Raspberry Sauce:
In small saucepan, combine 2/3 cup syrup drained from 1 (10-oz.) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tbsp. cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. (Makes about 1 1/3 cups)