Creamy Baked Cheesecake
Indulge in the rich and creamy texture of this baked cheesecake, featuring a buttery graham cracker crust. With the perfect balance of sweetness from the condensed milk and a hint of tartness from the lemon juice, it's a delightful dessert that suits any occasion, especially gatherings and celebrations.
Ingredients
Instructions
- Preheat oven to 300°.
- Combine oleo, graham cracker crumbs, and sugar. Press firmly on the bottom of a 9-inch spring-form pan.
- In a large mixing bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and lemon juice; mix well. Pour into the prepared pan.
- Bake for 50 to 55 minutes or until set; top with sour cream.
- Bake for 5 minutes longer.
- Cool and chill.
- Garnish with your favorite topping.
- Refrigerate leftovers.
Tips & Substitutions
For a richer flavor, consider using real butter instead of oleo. You can also substitute the cream cheese with Neufchâtel cheese for a lighter option. If you prefer a citrus twist, try adding a teaspoon of grated lemon zest to the filling. Make sure the cream cheese is softened to avoid lumps. The crust can be made ahead of time and refrigerated until you're ready to bake.
Serving Suggestions
Serve the cheesecake chilled for the best texture. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. For a fun twist, try topping it with whipped cream or a layer of fruit compote. This dessert also complements a light salad, such as Tropical Turkey Salad, for a balanced meal. Consider pairing it with coffee or tea for a delightful end to any gathering.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to a week. If you want to freeze it, wrap individual slices in plastic wrap and place them in an airtight container. To reheat, let slices thaw in the refrigerator overnight before serving them at room temperature or slightly warmed in the oven.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Baked Cheesecake contains roughly 253 calories, with 6g protein, 37g carbohydrates, and 10g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese if you're looking to reduce calories. However, keep in mind that it may affect the creaminess and overall texture of the cheesecake. It's best to let it come to room temperature before mixing to ensure a smooth consistency.
What can I use instead of graham cracker crumbs?
If you don't have graham cracker crumbs, you can substitute them with crushed cookies like vanilla wafers or digestive biscuits. For a gluten-free option, use crushed gluten-free cookies or ground almonds. Just ensure the texture is similar to that of graham crackers for the best crust.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center is still slightly jiggly. It will firm up as it cools. Avoid overbaking, as this can lead to cracks. A water bath can also help maintain moisture and prevent cracking during baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).