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Sunday, January 11, 2009

Mexican Cheesecake

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 - tsp Mexican vanilla or pure vanilla extract
2 - prepared graham cracker crusts

Preheat oven to 350 degrees. Blend the first 5 ingredients in a blender and blend until creamy. Pour into prepared graham cracker crust. Bake for about 30 minutes or until golden brown. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, refrigerate and serve. This cheesecake is best served cold.

* To prevent the graham cracker crust from burning on the edges, I use a handy idea that i got from Ma maw Eaves. She takes a disposable pie plate and cuts out the middle. Invert over a baking pie to prevent crust from getting to brown. With the middle being cut out the pie can still bake without having to cover the whole pie.

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