Ingredients
- 2 packages (20 sheets) graham crackers
- 11 tablespoons (1 3/8 sticks) unsalted butter, melted
- two tablespoons sugar
- 2 8-ounce packages cream cheese, 70 degrees
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla flavoring
Directions
Put graham crackers inside a large resealable plastic bag, and crush all of them with a moving pin until very fine crumbs form.
Pour crumbs right into a medium bowl stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture right into a 9-inch springform pan, distributing it 1 1/2 to two inches in the side press flat. Chill crust in freezer a minimum of ten minutes.
Meanwhile, result in the filling: Utilizing an electric mixer set at medium-high-speed, beat the cream cheese inside a large bowl until smooth. Beat within the condensed milk just a little at any given time, scraping the edges from the bowl, as necessary. Beat within the fresh lemon juice and vanilla.
Pour the filling in to the crust smooth the very best having a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/two to three hrs.
Unclasp sides of pan, and take away cheesecake.
Variations
Skip the crust: use cheesecake filling out a parfait and invent another "layer cake." Mix the filling, then put some inside a glass. Top with damaged-up cookies (for example chocolate or vanilla wafers) or graham crackers, and add fruit (for example raspberries or particularly). Alternate layers. Refrigerate parfait for half an hour, and serve.
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