Creamy Cheesecake

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.

• Ready In: 1 hr 10 mins
• Yields: 1 nine inch cheesecake

Ingredients

• 1⁄3 cup butter, melted
• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3  eggs
• 1⁄4 cup lemon juice concentrate
• 1  cup sour cream

Directions

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.