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Peter's Cheesecake

Peter's Cheesecake

Sally Smircich

Sally Smircich

This cheesecake tastes even better a day or two or three after it's made. (It's never lasted longer than that at our house!)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Spray the bottom of one 9 inch springform pan with no fat cooking spray. Sprinkle graham cracker crumbs on the bottom of the pan.
  2. In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice (or lime juice) mixing well. Pour mixture into prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until center is set. Cool and then chill. Keep cake refrigerated
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Reviews

MICHEROOO
13

MICHEROOO

10/18/2004

This was the first cheesecake I've ever made and it turned out real well (and tasted really good!). There are better cheesecakes I've tasted, but considering how basic the ingredients are and how simple it was to make is why I rated it a 5.

theresakr34
11

theresakr34

11/10/2010

I wasnt impressed with the outcome of this cheesecake at all. It was very simple, and i followed the directions completely, but despite the reviews, I wont be making this one again.

COOKINGJUDY
11

COOKINGJUDY

11/17/2003

I have used this recipe several times and it has become the family's favorite. A Must Have at Thanksgiving dinner. I do use a more traditional graham cracker crust and set a bowl of cherry pie filling on the side for those who wish to cover their cheesecake.

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