Homemade delicious cheesecake...
1 (8 oz.) package Philadelphia softened cream cheese
1 (14 oz.) can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 (8 or 9-inch) prepared graham cracker crust, or a dozen little pie crusts
1 (21 oz.) can cherry pie filling
Ingredients - The important change in my mom's famous recipe from the traditional recipe most people use is TO USE LESS LEMON JUICE. Most recipes are more tart, calling for 1/3 cup of lemon juice, but my mom only used 1/4 cup instead. Measure it carefully with a measuring cup. That's very important! If you like your cheesecake tart, then use more lemon juice. Personally, I don't like it tart. So I only use 1/4 cup of lemon juice like my mom did. Don't be sloppy, measure it exact.
You buy the graham cracker pie crust (called “prepared” pie crust) in the baking section of any large grocery store. They come in various flavors. I've seen Oreo (dark crust) and the more common lighter graham cracker crust. I always use the lighter graham cracker crust. I don't care for the Oreo crust, but if you like Oreo cookies, then try it. I do like milk and Oreos, but not Oreos for a cheesecake! Also, if you can find them, you can buy little graham cracker pie crusts, which are my favorite to use, making mini cheesecakes, but I can never find them in my area at the grocery store. So I use the full-sized 6 ounce graham cracker crusts instead, which are the same thing, just bigger. I've also seen a much lighter prepared crust, called “shortbread,” but my favorite is the graham cracker pie crust.
I just use regular white sugar, but you can also use organic sugar if you'd like. The common sizes for cream cheese are 8 and 12 ounce, so be careful to read the label and make sure to get the 8 ounce size. The cream cheese is found in the same refrigerated section as the cottage cheese, milk, eggs and sour cream in your grocery store. The lemon juice comes in a non-refrigerated bottle. But once you open it, you should store the rest in your refrigerator for future use.
There are numerous brands of condensed milk. I buy whatever is available. I have no preference. Please note that this is condensed milk in a smaller can, not evaporated milk in the larger can. Condensed milk is very thick and really sweet; whereas evaporated milk is watery just like regular milk. Just use one whole 14 ounce can of condensed milk.
Topping - I sometimes buy two graham cracker pie crusts. I'd use one for my cheesecake pie, and then crumble the other up in a gallon-size plastic bag and sprinkled it all on top of my finished cheesecake. This is really great if you enjoy the graham crust like I do!
But lately, I've been pouring canned candied cherries on top of my cheesecake. Don't buy cherries in a can! You definitely want the pie filling and topping. Canned cherries are just cherries, but the candied pie-filling cherries are ready to go, a delicious pie-topping. I use Duncan Hines (21 ounce can) cherries. Although not as much, because I love cherries more, I sometimes will use candied blueberry topping also.
Mixing - You must use an electric hand-mixer to make this cheesecake. I got my at K-Mart for around $20. You could never mix the batter enough by hand to get rid of the clumps of cream cheese. By chance one day I just felt like mixing the batter extra long, for about 5 minutes on high. To my surprise, the finished cheesecake came out more creamy, with a lighter professional bakery texture. Try it! Just keep mixing it even after it looks mixed. The longer you mix it, the creamier it will get. I always set my mixer on high.
Refrigerate - You definitely want to refrigerate your finished cheesecake for at least 24 hours to make it chilled. The graham cracker crust comes with a plastic lid, which you simply put back onto the foil pan and then fold the side tabs down. This will keep your cheesecake from absorbing any refrigerator odor, or giving off an odor which will affect your other foods.
Enjoy - You'll love this cheesecake recipe! I think you'll really enjoy only using 1/4 cup of lemon juice. It brings out the flavor in the cheesecake more, and less tartness. There's no baking involved for this simple recipe.
