When we lived in South Korea and I shopped the Korean markets, it was very difficult to find dairy items. A Danish company had started marketing fresh milk (known as Denmark Milk) but other than yogurt milk, butter and very limited cheese, that was about the extent of dairy products. If I wanted something like cream cheese, I would have to head to the local “black market” shop and pay an exorbitant price. Since cheesecake was the favorite dessert of my oldest son, I looked for a simple recipe that did not take the traditional 5 packages of cream cheese. This is a recipe I have used many times over the years and is easy, quick to prepare and does not require a lot of ingredients. It is always good served with fresh berries.
1 cup graham cracker crumbs, fine
1/4 cup sugar
1/4 cup butter, melted
1/3 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla
1. Press on bottom and sides of 9″ pie pan the first three ingredients. Chill until needed.
2. Beat cream cheese until fluffy. Add unbeaten eggs and sugar and beat until smooth. Add milk and vanilla, a little at a time, beating until smooth each time.
3. Pour mixture into crumb crust and bake in 300 degree oven for 50 – 60 minutes.
4. Cool at room temperature. Pie settles as it cools. Add fresh fruit on top. Serve chilled.