Creamy Baked Cheesecake

Creamy Baked Cheesecake                                       Nancy Harrison

Ingredients:

¼ c butter

1 c graham cracker crumbs

¼ c sugar

2 8-oz pkg cream cheese

1 c sour cream

1 can sweetened condensed milk

3 eggs

¼ tsp salt

¼ c lemon juice

Instructions:

Preheat oven to 300*. Combine butter, cracker crumbs and sugar and press into a 9” pie plate. In large mixing bowl, beat cream cheese with mixer until light and fluffy; add in condensed milk, eggs, salt and beat until smooth. Stir in lemon juice and pour into pan. Bake 50-55 minutes; cool to room temperature then chill.

Peach Melba topping

Reserve 2/3 c syrup drained from a 10 oz pkg of frozen raspberries, thawed. In small saucepan, combine reserved syrup with ¼ c currant jelly and 1 TB cornstarch. Cook and stir until thickened and glossy. Cool, then stir in raspberries. Drain 16 oz can of peach slices. Top cake with peach slices and pour sauce over.