Baked Cheesecake

"I feel the end approaching. Quick, bring me my dessert, coffee and liqueur."
-Brillat-Savarin's great aunt Pierette

My summer classes at Hunter College, although packed full of incredibly useful and interesting information, have been somewhat exhausting and therefore has made me neglectful of this wonderful little blog. Summer Session is coming to an end, but before it did we had the opportunity to have dinner with some good friends and enjoy this treat with some coffee from Baruir's (The BEST place to get coffee in Sunnyside).

This was my first try at a baked cheesecake. I've tried no bake cheesecakes, but the consistency of the cake has never turned out the way I would like. I came upon this recipe and it really came out well. I topped it with a cherry persevre. Our guest had brought strawberry ice cream, which complimented the cake quite well.

Crust (I bought mine at the store. You can try to make it yourself if you'd like.)
1/3 cup butter, melted
1 1/4 cups graham wafer crumbs
1/4 cup sugar

Combine butter, graham wafer crumbs and sugar. Press into the bottom of a 9" springform pan.

Filling:
2 packages (8oz each) cream cheese
1 can sweetened condensed mile (Eagle Brand, 300ml)
1/4 cup lemon juice (I cut up some lemons and squeezed the juice into the filling)
3 eggs

In large bowl beat cream cheese until light and fluffy. Add sweetened condensed milk and beat until completely smooth.
Add eggs and lemon juice. Mix well. Pour over crust.

Bake for 50-55 minutes at 300 degrees. It's done when it springs back when lightly touched. Cool to room temp and then chill until ready to serve.