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Creamy and mouthwateringly yummy, cheesecake is still America’s favorite dessert, popular with both restaurant chefs and home cooks. And what better season than spring to celebrate its lighter texture and warm colors? Serve your homemade cheesecake proudly on a cake stand or plate, garnished simply with fresh berries, chocolate shavings, edible spring flower blossoms or paper-thin slices of citrus fruit.
Cheesecake certainly looks luscious, but it’s the taste and texture that are the true hallmarks of this dessert. Cheesecake can take on just about any palate-pleasing flavor, from citrus, berry or orchard fruits to nuts, coffee and chocolate. Yet it’s the silky smooth texture that is the real standout. Achieving this rich creaminess is easy when you use sweetened condensed milk, a classic dessert staple as convenient as your pantry or grocery store shelves.
For more great dessert recipes or to join a monthly e-mail recipe club, visit www.eaglebrand.com
Butterscotch Cheesecake
1/3 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup cold water
1 (3 5/8-ounce) package butterscotch pudding/pie filling mix
3 (8-ounce) packages cream cheese, softened
3 eggs
1 teaspoon vanilla extract
Whipped cream
Crushed hard butterscotch candy
Preheat oven to 375 F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan. In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly. In large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture. Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft). Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake.
Marbled Cheesecake
1 1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/3 cup all-purpose flour
1 tablespoon vanilla extract
3 (1-ounce) squares semi-sweet chocolate, melted
Preheat oven to 350 F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, flour and vanilla. Measure 1 1/2 cups batter into medium bowl. Add chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake.
Lemony Cheesecake With Fresh Fruit
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh assorted fruit (optional)
Preheat oven to 300 F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set (center springs back when lightly touched). Cool. Chill. Serve with fruit (top cake with fruit or serve on side, optional). Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake.
Luscious Baked Chocolate Cheesecake
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (12-ounce) package semi-sweet chocolate chips or 8 (1-ounce) squares
semi-sweet chocolate, melted
4 eggs
2 teaspoons vanilla extract
Preheat oven to 300 F. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until cake springs back when lightly touched. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator. Makes one (9-inch) cheesecake.
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