Homemade Cherry Cheesecake

Here's the easiest cheesecake to make !

In this version, I put the cherries in a jar but you can use fresh cherries, raspberries, or blueberries.
The secret of the cake is to beat eggs with sugar for 5 minutes! For a very foamy and white mixture.

° 1 9 inch (23 cm) graham cracker crumb pie shell
° 1 pack, 250 gm soft cream cheese
° 300 ml Eagle Brand® Sweetened Condensed Milk Regular or Low Fat
° 1/3 cup 75 ml lemon juice
° 1 c. 5 tsp vanilla-extract
° 1 can 19 oz/540 ml cherry pie filling, cooled toasted almonds, sliced ​​(optional)

* Preparation :

  1: In the bowl of a stand mixer, beat the cream cheese until the mixture is fluffy. Gradually add sweetened condensed milk and mix well. Add lemon juice and vanilla.

  2: Pour over the prepared crust. Place in the refrigerator for 3 hours or until frozen.

  3: Add the required amount of pie filling and immediately before serving. Garnish with toasted almonds, or as desired.