TRADITIONAL CHEESECAKE

Traditional Cheesecake image

This recipe comes from a ReaLemon brand ALL-AMERICAN RECIPES cookbook, no.9 1986. I have made this cheesecake many times. There is something about it I love, maybe it's the creamy rich taste. No matter what, it is very good. I like to freeze my cheesecakes before serving. I just think they taste better. This is also good with...

Provided by Julia Ferguson

Time 1h10m

Number Of Ingredients 12

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Ingredients

1/4 c margarine or butter, melted
1 1/2 c graham cracker crumbs
1 3/4 c sugar
3 8 oz pkgs. cream cheese, softened
4 eggs
1/4 c realemon lemon juice from concentrate
3/4 tsp vanilla extract
PEACH MELBA TOPPING INGREDIENTS
1 10 oz pkg frozen raspberries, thawed and drained, reserve 2/3 c. juice
1/4 c red currant jelly
1 Tbsp cornstarch
1 16 oz canned sliced peaches, drained

Steps:

1. Preheat oven to 300^ F. Combine margarine or butter, crumbs and 1/4 cup sugar; Press firmly on bottom of 9-inch springform pan. Set aside.
2. In large mixer bowl, beat cream cheese until fluffy. Beat in remaining 1 1/2 cups sugar and eggs until smooth. On low speed, add Realemon and vanilla; mix well. Pour into prepared pan. Bake 1 hr and 5 to 10 minutes or until set. Carefully loosen top of cheesecake from edge of pan with knife tip. Cool to room temperature; chill. Serve with Peach Melba Topping if desired. Refrigerate leftovers.
3. PEACH MELBA TOPPNG: In small saucepan, combine reserved 2/3 c. syrup, 1/4 c. red currant jelly and 1 T. cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. Drain 16oz can peaches; top cake with peach slices and spoon sauce over top.
4. Notes: I have used Aldi's brand of lemon juice concentrate in place of Realemon. I have used the cheesecake filling for individual cheesecakes: Line a muffin pan with paper muffin liners, place a vanilla wafer in bottom of each liner flat side down. Spoon cheesecake filling into muffin liner about 2/3 full. Bake until set. Time will be considerbly less than above, for cheesecake. When cool, remove cheesecakes from muffin tin. Canned pie filling can be spooned into divit that will form once cheesecakes are cooled. These also freeze well, with the pie filling on the cheesecakes. Just make sure they are wrapped well before freezing.

*** Explore more Traditional Cheesecake Recipes »

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Karrie Guarnaccia

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I made this cheesecake with a vegan crust and it was delicious! The vegan crust was a great way to make this cheesecake dairy-free.

Adnan Saab

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I made this cheesecake with a gluten-free crust and it was delicious! The gluten-free crust was a great alternative to the traditional graham cracker crust.

Wasif Rana

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The crust on this cheesecake was a bit too crumbly for my taste, but the filling was delicious.

shristi Twayana

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This cheesecake was a bit too dense for my taste, but it was still good.

Ngeno Job

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I made this cheesecake for my family and they loved it! It was a great way to end a special meal.

0Zxrax_mf78 Rlname

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This cheesecake is a bit time-consuming to make, but it's worth it. The end result is a delicious and beautiful cheesecake that's perfect for any occasion.