Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This was the first cheesecake I ever made about 15 years ago, so it had to be easy. It came from a 1984 REALEMON 50th Anniversary cookbook.


  1. Stir graham cracker crumbs and sugar into the melted butter.
  2. Pat into the bottom of a 9-inch spring form pan.
  3. Beat cream cheese; add condensed milk and mix well.
  4. Add the eggs and lemon; milk well.
  5. Pour into pan.
  6. Bake at 300 degrees for 50 minutes or until cake springs back when touched.
  7. Turn off oven and leave the cake in for one hour.
  8. Cool at room temperature then chill.
  9. Remove side of pan and spread sour cream on top.
  10. Garnish and serve.
  11. Refrigerate leftovers.


Most Helpful

Charlotte, this was wonderful. I made it for a staff luncheon at my son's elementary school and topped it with blueberry preserves - they loved it! It was easy to prepare, looked absolutely scrumptious, and they are hoping for a repeat the next time we have a luncheon. Thanks!

Kelley2 February 25, 2003

I just wrote a review previously for this awesome cheesecake but I dont think I clicked on the stars! It is definitely 5 stars!!!

Pinkladychef February 07, 2010

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