Creamy Baked Cheesecake

Name: Creamy Baked Cheesecake
Prep time: 25 min
Cook time: 55 min
Yield: 8
Ingredients: 1 1/4 cups (300 mL) graham cracker crumbs; 1/4 cup (50 mL) sugar; 1/3 cup (75 mL) butter, melted; 2 pkgs (250 g each) cream cheese, softened; 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk Low Fat Sweetened Condensed Milk; 2 cups (500 mL) sour cream, divided; 3 eggs; 1/4 cup (50 mL) lemon juice; Raspberry Topping:; 1 pkg (425 g) frozen red raspberries in syrup, thawed; 1/4 cup (50 mL) red currant jelly or red raspberry jam; 1 tbsp (15 mL) cornstarch

Prep Time 25 mins

Cook Time 55 mins

Serves 8

Difficulty N/A

Ingredients

1 1/4 cups (300 mL) graham cracker crumbs
1/4 cup (50 mL) sugar
1/3 cup (75 mL) butter, melted
2 pkgs (250 g each) cream cheese, softened
1 can (300 mL) Original or Low Fat Eagle Brand^® Sweetened Condensed Milk
2 cups (500 mL) sour cream, divided
3 eggs
1/4 cup (50 mL) lemon juice
Raspberry Topping:
1 pkg (425 g) frozen red raspberries in syrup, thawed
1/4 cup (50 mL) red currant jelly or red raspberry jam
1 tbsp (15 mL) cornstarch

Low Fat Sweetened Condensed Milk

Directions

Step 1:

Combine crumbs, sugar and butter; press firmly on bottom of ungreased 8.5" (22 cm) springform pan.

Step 2:

Beat cream cheese until fluffy. Gradually beat in Eagle Brand and 1 cup (250 mL) of sour cream until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.

Step 3:

Bake in preheated 300ºF (150ºC) oven for 50 to 55 minutes or until set.

Step 4:

Remove from oven; cool and chill. Top with 1 cup sour cream. Prepare Raspberry Topping and serve with cheesecake. Store covered in refrigerator.

Raspberry Topping:

Step 5:

Drain 2/3 cup (150 mL) syrup from raspberries. Combine syrup, jelly and cornstarch; cook and stir until slightly thickened. Cool, stir in raspberries.