Creamy Cheesecake
and Lemon Sauce
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)
2 (8 oz.) packages cream cheese (softened)
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 cup lemon juice
Lemon sauce (recipe below)
Preheat oven to 300 degrees. Combine crumbs, sugar
and butter; press firmly on bottom of 8-inch square
baking pan. In large mixer bowl, beat cheese until
fluffy. Gradually beat in sweetened condensed milk
until smooth. Add eggs and lemon juice; mix well.
Pour into prepared pan. Bake 50 to 55 minutes or until
center is set. Cool. Chill. Serve with warm lemon sauce.
Lemon Sauce
1/3 cup sugar
1 Tbl. cornstarch
Dash salt
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tbl. butter
yellow food coloring (if desired)
In heavy saucepan, combine sugar, cornstarch and salt.
Add water, lemon juice and egg yolk; mix well. Over
medium heat, cook and stir until thickened and bubbly.
Remove from heat; add butter and yellow food coloring.
Stir until well blended. Cool slightly.