Creamy Baked Cheesecake(Makes One 9-Inch Cheesecake)
Creamy baked cheesecake with a rich, smooth texture and tangy lemon flavor, perfect for special occasions or as a delightful dessert for family gatherings.
Ingredients
Instructions
- Preheat oven to 300°F.
- In a saucepan, melt margarine or butter; stir in graham cracker crumbs and sugar.
- Pat the mixture firmly on the bottom of a buttered 9-inch spring-form pan.
- In a large mixer bowl, beat the cream cheese until fluffy.
- Beat in Eagle Brand sweetened condensed milk, eggs, and salt until smooth.
- Stir in reconstituted ReaLemon lemon juice.
- Pour the filling into the prepared crust.
- Bake for 50 to 55 minutes or until the cake springs back when lightly touched, about 1 inch from the center.
- Turn off the oven and spread sour cream over the cheesecake.
- Return the cheesecake to the oven and bake for another 1 hour to minimize cracking.
- Chill the cheesecake thoroughly.
- Remove the side of the spring-form pan before serving.
- Garnish as desired and refrigerate leftovers.
Tips & Substitutions
For a smoother texture, ensure the cream cheese is well softened before mixing. If you prefer a lighter crust, consider using crushed vanilla wafers instead of graham cracker crumbs. Adding a teaspoon of vanilla extract to the filling can enhance the flavor. Keep an eye on the baking time; if the edges start browning too much, cover with foil to prevent burning.
Serving Suggestions
When ready to serve, slice the cheesecake with a hot knife for clean edges. It pairs beautifully with fresh fruit, chocolate sauce, or a dollop of whipped cream. For a festive touch, consider serving it alongside a slice of Old-Fashioned Cheesecake. This dessert is perfect for special occasions or as a sweet ending to a meal.
Storage & Reheating
Once fully chilled, cover the cheesecake tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months. To reheat, let it thaw in the fridge overnight before serving. If desired, you can briefly warm individual slices in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Baked Cheesecake(Makes One 9-Inch Cheesecake) contains roughly 132 calories, with 2g protein, 19g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 696mg per serving (30% of the Daily Value).
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 a different type of cheese in this cheesecake?
While cream cheese is traditional for cheesecakes, you can experiment with mascarpone for a richer flavor or ricotta for a lighter texture. However, keep in mind that these substitutions may alter the final taste and consistency of the cheesecake.
What can I do if my cheesecake cracks while baking?
To minimize cracking, be sure not to overbeat the filling and avoid opening the oven door while baking. The sour cream layer helps to hide minor cracks. If cracks do occur, you can cover the cheesecake with a fruit topping or chocolate ganache for a beautiful presentation.
How can I tell when the cheesecake is done baking?
The cheesecake is done when it slightly jiggles in the center but is firm around the edges. It should spring back when lightly touched about 1 inch from the center. If you're unsure, you can use a toothpick; it should come out clean from the outer edges.
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).