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Supposed To Be Keg Cheesecake (Non-Bake)

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Recipe

So easy, perfect for christmas, tastes amazing. Just like the keg.

 

Yield

16 servings

Prep

30 min

Cook

0 min

Ready

8 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
Crust
4 ounces butter
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1 ½ cups graham cracker crumbs
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3 ounces sugar
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Filling
24 ounces cream cheese
3 packages
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2 ½ cans milk, sweetened condensed
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6 ounces lemon juice
fresh
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2 teaspoons vanilla extract
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Ingredients

Amount Measure Ingredient Features
Crust
115.6 ml/g butter
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355 ml graham cracker crumbs
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86.7 ml/g sugar
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Filling
693.6 ml/g cream cheese
3 packages
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2.5 cans milk, sweetened condensed
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173.4 ml/g lemon juice
fresh
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1E+1 ml vanilla extract
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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).



* not incl. in nutrient facts Arrow up button

Comments


MarieDan

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.

anonymous   

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.

Mele

far too soft - unsure what to decrease ... the condensed milk?

anonymous

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.

anonymous   Canada

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.

Jan

Add 1 package Knox gelatine to the mixture and it will be perfect!!!

anonymous

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.

anonymous

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!

 

 

Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 23581% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 187mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 15% Vitamin C 9%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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