3 lbs. cream cheese (6 pkgs. - 8 oz. each)
1 cup sugar
1 cup Eagle Brand Milk
1/2 lemon (grated)
2 tablespoons 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. :):)
***A Bain Marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates.