Cheese Cake




  • 3 lbs. Cream Cheese
  • 8 Eggs
  • 1 cup Sugar
  • 1 cup Eagle Brand Milk
  • 1/2 lemon (grated)
  • 2 tbsp Vanilla Extract


Soften cream cheese to room temperature (leave out over night). In a mixing bowl, add the cheese, sugar, Eagle milk, lemons and vanilla extract. Mix it by hand, mixer, or whip until all the ingredients are combined and form a ribbon. Then slowly add the eggs one by one, stirring the whole time. You should have your mold ready, pour everything in mold. This should give you enough batter for one 8 inch by 3 inch cheesecake. Cook in a bain-marie at 250° for 1 hour, then let set out until cools down. Cover with hot caramel fudge and sprinkle with pecans.