Creamy and mouthwateringly yummy, cheesecake is still America's favorite dessert, popular with both restaurant chefs and home cooks. And what better season than spring to celebrate its lighter texture and warm colors?

Serve your homemade cheesecake proudly on a cake stand or plate, garnished simply with fresh berries, chocolate shavings, edible spring flower blossoms or paper-thin slices of citrus fruit.

Cheesecake certainly looks luscious, but it s the taste and texture that are the true hallmarks of this dessert.

Cheesecake can take on just about any palate-pleasing flavor, from citrus, berry or orchard fruits to nuts, coffee and chocolate. Yet it s the silky smooth texture that is the real standout.

Achieving this rich creaminess is easy when you use sweetened condensed milk, a classic dessert staple.

1¼ cups graham cracker crumbs¼ cup sugar¼ cup butter or margarine, melted2 (8-ounce) packages cream cheese, softened1 (14-ounce) can sweetened condensed milk (not evaporated milk)3 eggs¼ cup lemon juice from concentrate1 teaspoon vanilla extract1 cup fresh assorted fruit (optional)Preheat oven to 300 degrees. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.Pour into prepared pan. Bake 50 to 55 minutes or until center is set (center springs back when lightly touched). Cool. Chill.Serve with fruit (top cake with fruit or serve on side, optional). Store leftovers covered in refrigerator.Makes one 9-inch cheesecake

cup butter or margarine, melted1¼ cups graham cracker crumbs¼ cup sugar3 (8-ounce) packages cream cheese, softened1 (14-ounce) can sweetened condensed milk (not evaporated milk)1 (12-ounce) package semi-sweet chocolate chips or 8 (1-ounce) squares semi-sweet chocolate, melted4 eggs2 teaspoons vanilla extractPreheat oven to 300 degrees. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.Add remaining ingredients; mix well. Pour into prepared pan. Bake for one hour and five minutes or until cake springs back when lightly touched. Cool. Chill. Garnish as desired.Store leftovers covered in refrigerator.Makes one 9-inch cheesecake

cup butter or margarine, melted1½ cups graham cracker crumbscup firmly packed brown sugar1 (14-ounce) can sweetened condensed milk (not evaporated milk)¾ cup cold water1 (3-ounce) package butterscotch pudding/pie filling mix3 (8-ounce) packages cream cheese, softened3 eggs1 teaspoon vanilla extractWhipped creamCrushed hard butterscotch candyPreheat oven to 375 degrees. Combine butter, graham cracker crumbs and sugar; press firmly on bottom of 9-inch springform pan.In medium saucepan, combine sweetened condensed milk and water; mix well. Stir in pudding mix. Over medium heat, cook and stir until thickened and bubbly.In a large bowl, beat cream cheese until fluffy. Beat in eggs and vanilla, then pudding mixture.Pour into prepared pan. Bake 50 minutes or until golden brown around edge (center will be soft).Cool to room temperature. Chill. Garnish with whipped cream and crushed candy. Store leftovers covered in refrigerator.Makes one 9-inch cheesecake

1¼ cups graham cracker crumbs½ cup finely chopped walnuts¼ cup sugarcup butter or margarine, melted4 (8-ounce) packages cream cheese, softened1 (14-ounce) can sweetened condensed milk (not evaporated milk)4 eggscup all-purpose flour1 tablespoon vanilla extract3 (1-ounce) squares semi-sweet chocolate, meltedPreheat oven to 350 degrees. Combine graham cracker crumbs, walnuts, sugar and butter. Press mixture firmly on bottom of 9-inch springform pan.In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, flour and vanilla.Measure 1½ cups batter into medium bowl. Add chocolate and mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter.With a metal spatula or table knife, gently swirl batter to marble. Bake 50 minutes to an hour or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.Makes one 9-inch cheesecake