My Favourite Cheesecake Recipe

I promised to give you the cheesecake recipe I use with the Cornflake Pie Crust and here it is.

CAUTION: this is so good I have to either invite lots of people over to share or freeze it right away to keep from eating the whole thing at one go. Well, that might be a slight exaggeration but it's not far from the truth.

Thank goodness it is a pretty healthy dessert, especially with the light cream cheese.

To keep temptation at bay I usually cut the cheesecake into nine generous portions and freeze each one individually. By freezing it I can keep it down to only one piece per day, every day, until it's all gone! I mentioned that I have a sweet tooth, didn't I?


Sandra's Gluten Free Cheesecake Recipe

Ingredients
One cornflake piecrust. Prepare according to recipe directions in February 23 post

2 8-ounce packages cream cheese, light or regular. Warm to room temperature.
1 14 ounce can of sweetened condensed milk
3 eggs
¼ teaspoon salt
¼ cup lemon juice

Method
1. Prepare crust according to recipe instructions and press onto bottom of 9-inch baking pan
2. Preheat oven to 300°F. for glass pan, 325°F. for metal pan
3. Beat cheese until fluffy
4. Add milk, eggs, and salt. Beat until smooth
5. Stir in lemon juice
6. Pour cheese mixture over crust
7. Bake 50-55 minutes, until cake springs back when lightly touched
8. Cool on wire rack

Comments
Serve with favourite topping. I especially like cherry pie fill. Not only is it delicious, it's a fruit serving, for those aiming for a well balanced diet.