What's better than an amazing cheesecake? A cheesecake that's amazingly easy to make.
Creamy Baked Cheesecake
Recipe from 1984 Borden's advertising
1/4 cup butter
1 cup graham cracker crumbs
1/4 cup sugar
2 8-oz. packages cream cheese, softened
1 14-oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/4 tsp. salt
1/4 cup ReaLemon Juice (or real lemon juice — see what I did there?)
1 8-oz. container sour cream
Preheat oven to 300˚. Combine butter, crumbs and sugar, pat firmly on bottom of buttered 9-inch springform. In large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheesecake. Garnish as desired. Refrigerate leftovers.
Peach Melba Topping: Reserve 2/3 cup syrup drained from 10-oz. package thawed frozen red raspberries. In small saucepan, combine reserved syrup, 1/4 cup currant jelly and 1 tbsp. cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries. Drain 16-oz. can peach slices; top cake with peaches and sauce.
This 1855 photo is a lot older that the retro stuff I typically post but it caught my eye because, well, the woman looks like she's picking her nose. In fact, she's using snuff.
Remember, you can pick your nose and you can pick your friends, but you can't pick your friend's nose. ; )
Image via Inner Optics