Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/4 cup graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup margarine or butter, melted
- 2 x (8 oz) pkgs cream cheese, softened
- 1 x 14 oz can Eagle Brand Sweetened Condensed Milk
- 3 x eggs
- 1/4 cup ReaLemon Lemon Juice fr Concentrate
- 8 oz sour cream, at room temperature
- Raspberry Sauce - optional
- =
Directions
Preheat oven to 300 F.
Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese in large bowl until fluffy.
Gradually beat in Eagle Brand until smooth.
Add eggs and ReaLemon; mix well.
Pour into prepared pan.
Bake 50 to 55 minutes or until center is set; top with sour cream.
Bake 5 minutes longer.
Cool 1 hour.
Chill at least 4 hours.
Serve with Raspberry Sauce if desired.
Store leftovers covered in refrigerator.