Cheesecake

Basic Cheesecake
Making cheesecake is surprisingly easy. I started making it after I found some springform pans on sale a few years ago. I don't remember where this recipe came from but it's a good one. Playing with combinations, like swirling in strawberry sauce before baking, can be fun.

• 1 1/4 c. graham cracker crumbs


• 1/4 c. sugar


• 1/3 c. butter, melted


• 24 oz. cream cheese, softened


• 14 oz. sweetened condensed milk


• 3 eggs


• 1/4 c. lemon juice

Preheat oven to 300 degrees. Combine crumbs, sugar, and melted butter. Press onto the bottom of a 9" springform pan. (I usually wrap foil around the bottom & sides before filling.) Beat cream cheese until fluffy. Gradually beat in milk until smooth. Add eggs & lemon juice. Pour batter over crust. Bake about 50 minutes, or until center is just set but still a little jiggly. Cheesecake can be a little tricky to judge--it looks a little underdone but if the top is starting to crack, it's overdone! Cool for several hours, then chill.