When I make cheesecake, I usually go with a very rich recipe that uses four bricks of cream cheese, but today, I went with a recipe in my church’s cookbook from more than 10 years ago that uses two bricks of cream cheese and a can of condensed milk. The recipe is from a man we all called Grandpa Swim. He was in charge of our church’s tape ministry for many years, and he really was like everyone’s grandpa. He passed away a few years ago and is greatly missed. I still remember when he taught our home economics class once when I was in high school and this cheesecake was that day’s lesson. 🙂
Usually, my cheesecakes all crack, but not this one! It still browned a little bit on top, but it’s very smooth!
I am planning on serving it with some strawberry jam that I made about a week ago. By the way, this strawberry jam is delicious on sponge cake. I might have to try my hand at baking some sponge cake just to eat with it!