Prep Time 30 minutes
Chilling Time 12 hours
Total Time 12 hours 30 minutes
Prevent your screen from going dark
-
Crush graham crackers in a food processor until they are a fine crumb. You can also place in a gallon size resealable bag (seal all but 1-inch to allow air to escape) and then crush with a rolling pin.
-
Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” springform pan. Chill at least 10 minutes before filling.
3 cups (306g) graham cracker crumbs, ⅓ cup (67g) granulated sugar, 11 tablespoons (155g) unsalted or salted butter, ¼ teaspoon salt
-
Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 8 hours before serving so the mixture can set. It will be soft set after 4 but harden more after 8 hours in the refrigerator.
2 8-ounce blocks 450g) cream cheese, 14 ounces (1 can/397g) sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup (59ml) fresh lemon juice
-
Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen well wrapped in plastic wrap.
- DO NOT OMIT LEMON JUICE – the cheesecake will not taste like lemon; it needs the acid in the lemon to firm up the cheesecake.
- Only use full fat cream cheese and sweetened condensed milk.
- Make sure cream cheese is room temperature to avoid lumps.
Serving: 1slice | Calories: 627kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1332mg | Fiber: 2g | Sugar: 63g
Nutritional information not guaranteed to be accurate
