Alright, I have these ingredients...
1 (9-inch) graham cracker crumb crust
1 (8-ounce) package cream cheese
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
Okay, now the reasons I listed those ingredients, is because it is a recipe that I have made many times in the past; however, it isn't a cooked cheesecake, it's a chilled one.
What would I need to change (or do) to turn it into a cooked cheesecake, like a New York Cheesecake for example?
My assumption is I would put it in the oven for an hour, then let it sit in the oven for another hour with the oven open but turned off, then chill it. But, I don't know if that would work with this recipe because the New York Cheesecake recipes I've read all have a ton of cream cheese in them, but I think they're also way larger pies than what I'm making.
Any advice appreciated!
1 (9-inch) graham cracker crumb crust
1 (8-ounce) package cream cheese
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
Okay, now the reasons I listed those ingredients, is because it is a recipe that I have made many times in the past; however, it isn't a cooked cheesecake, it's a chilled one.
What would I need to change (or do) to turn it into a cooked cheesecake, like a New York Cheesecake for example?
My assumption is I would put it in the oven for an hour, then let it sit in the oven for another hour with the oven open but turned off, then chill it. But, I don't know if that would work with this recipe because the New York Cheesecake recipes I've read all have a ton of cream cheese in them, but I think they're also way larger pies than what I'm making.
Any advice appreciated!