Ingredient
- 2 packages (20 sheets) graham crackers
- 11 tablespoons (1 3/8 sticks) unsalted butter, melted
- 2 tablespoons sugar
- 2 8-ounce packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Method
1. Put graham
crackers in a large resealable plastic bag, and crush them with a rolling pin
until very fine crumbs form.
2. Pour crumbs
into a medium bowl; stir in sugar. Add butter, and stir until well combined.
3. Press the
crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up
the side; press flat. Chill crust in freezer at least 10 minutes.
4. Meanwhile,
make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little
at a time, scraping the sides of the bowl, as necessary. Beat in the lemon
juice and vanilla.
5. Pour the
filling into the crust; smooth the top with a rubber spatula. Cover with
plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
6. Unclasp sides
of pan, and remove cheesecake.
VARIATIONS
Skip the crust: use cheesecake filling in a parfait and
invent a whole new "layer cake." Mix the filling, then put some in a
glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or
graham crackers, and add fresh fruit (such as raspberries or blueberries).
Alternate layers. Refrigerate parfait for 30 minutes, and serve.
Here it's me again ! today'i wanna share a simple but nice no-bake cheesecake that you can try anytime.Hope you like it...
i got the recipe from
i got the recipe from
