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Supposed To Be Keg Cheesecake (Non-Bake)

 

So easy, perfect for christmas, tastes amazing. Just like the keg.
1.1k

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

8

hrs

Trans-fat Free, Low Carb
 

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).

 

* not incl. in nutrient facts

Add review

 

 

Comments

MarieDan
Ottawa
 over 10 years ago

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.

Home chef
London, Canada
 over 3 years ago
Mele
Abbotsford, BC
 about 8 years ago

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


Ottawa, Canada
 about 8 years ago

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.

Home chef
, Canada
 over 2 years ago
Jan
Winnipeg
 about 5 years ago

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

Surrey, Canada
 4 months ago

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.

Barrie, Canada
 2 months ago

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% 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?

 

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