So easy, perfect for christmas, tastes amazing. Just like the keg.
YIELD
16 servingsPREP
30 minCOOK
0 minREADY
8 hrsIngredients
Crust
Filling
Directions
Crust:
Melt butter in saucepan.
Place cracker crumbs and sugar in mixing bowl.
Add melted butter. Mix well.
Place crust mixture into 10-inch spring form pan.
Spread evenly. Pack down firmly.
Filling:
Whip cream cheese until soft and smooth, using electric mixer.
Add condensed milk and blend until very smooth.
With spatula, blend in lemon juice and vanilla extract until thoroughly mixed.
Pour blended mixture into spring-form pan and smooth top with spatula.
Place in refrigerator (8 hours until firm).
Serve with fresh fruit topping (example: strawberries marinated in icing sugar and any liqueur, such as Grand Marnier or Amaretto).
Comments
I tried it but the recipe calls for too much condensed milk and lemon juice (6 oz?). The cake taste like the Keg's but it was too liquid, it was almost like pudding.
If you over beat cream cheese you can literally whip the water right out of it causing it to be too runny, I've done it before with frosting and it never re-sets to the semi-firm state you want.
far too soft - unsure what to decrease ... the condensed milk?
Anyone who uses Philadephia cream cheese and says this tastes exactly like the cheesecake at The Keg, they have no sense of taste whatsoever. Please specify what kind of cheese you use because with Philly, this tastes nowhere close to the one at The Keg.
I used Philly and it was perfect! Only tip I would give it to make it days (at least 4) in advance, as it sets it tastes more and more like the keg cheesecake.
Add 1 package Knox gelatine to the mixture and it will be perfect!!!
We found the only reason it wouldn't set is we did not put enough lemon juice in thinking it would taste too lemony. Boo boo. It;s the lemon that makes it set. Excellent since then.
Best Cheesecake I’ve ever made! Everyone in my family loved it. If it’s not firm enough, leave it in the fridge for 24 hours. That’s what I did!