My grandmother always made this cheesecake and I love it. It's easy to make and tastes delicious. I like the lemon juice in it, it gives it a nice zing that always makes me want to have a second piece.
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Ingredients
1 pre-made graham cracker pie crust
1 8 oz pkg. Philadelphia Cream Cheese
1 14 oz can Eagle's Brand Condensed milk
2 fl. oz. lemon juice
1 21 oz can of Comstock Cherry Pie Topping
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Cooking Directions
Mix the condensed milk and the cream cheese with a whisk or electric mixer until smooth and then add the lemon juice.
Pour into pie crust, top with cherries and chill for an hour before serving.
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Cooking Notes
I know that this can be made with low fat cream cheese, a low fat crust, and low fat condensed milk, but the one time I did all three of these, it just didn't come out good. I think the crust can be low fat, and maybe one of the other two products can be low fat, but I am not sure which one made the first effort turn out so poorly. So, for me, I just stick with the regular versions of the products.
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Put cream cheese and condensed milk in bowl to mix
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Mix with hand blender until smooth
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When smooth, slowly add lemon juice (I add a little at a time and blend)
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Pour mixture into pie crust
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Smooth top with spatula
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Place pie crust lid over the pie and place in refrigerator for at least 2 hours (I like overnight)
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Add topping. I like cherry the most, but blueberry is also good (fresh, seasonal berries would also
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No Bake Cherry Cheesecake
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This pie could also be blueberry
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Although, I prefer cherry.
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