Supposed To Be Keg Cheesecake (Non-Bake)
So easy, perfect for christmas, tastes amazing. Just like the keg.
1.1k
1.1k
Ingredients
| Crust | |||
| 4 | ounces |
butter
|
|
| 1 ½ | cups |
graham cracker crumbs
|
* |
| 3 | ounces |
sugar
|
|
| Filling | |||
| 24 | ounces |
cream cheese
3 packages |
|
| 2 ½ | cans |
milk, sweetened condensed
|
* |
| 6 | ounces |
lemon juice
fresh |
|
| 2 | teaspoons |
vanilla extract
|
|
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).
Nutrition Facts
Serving Size 67g (2.4 oz)Amount per Serving
Calories 23581% of calories 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?
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.
almost 13 years agoIf 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?
over 10 years agoAnyone 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.
over 10 years agoI 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.
- over 4 years ago
Jan
Add 1 package Knox gelatine to the mixture and it will be perfect!!!
over 7 years agoWe 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.
over 2 years agoBest 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!
over 2 years ago