Peter’s Cheesecake

This cheesecake tastes even better a day or two or three after it’s made. (It’s never lasted longer than that at our house!)

Original recipe makes 1 -9 inch cheescake


7 graham crackers, crushed
2 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
1/2 cup egg substitute
1/4 cup lemon juice


  1. Preheat oven to 325 degrees F (165 degrees C). Spray the bottom of one 9 inch springform pan with no fat cooking spray. Sprinkle graham cracker crumbs on the bottom of the pan.
  2. In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice (or lime juice) mixing well. Pour mixture into prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until center is set. Cool and then chill. Keep cake refrigerated


Calories: 280 kcal
Carbohydrates: 25.5 g
Cholesterol: 52 mg
Fat: 17 g
Fiber: 0.2 g
Protein: 7.2 g
Sodium: 220 mg