Makes:
10 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust:
- 11 oz. graham wafer crumbs
- 4 oz. white sugar
- 4 oz. butter, melted
- Filling:
- 26 oz. Philadelphia Cream Cheese, room temperature
- 3 cans (12 oz. each) Eagle Brand Sweetened Condensed Milk (Do not use low fat)
- 6 oz. fresh lemon juice
- 1 tsp. pure vanilla flavoring
make it
To make crust: Combine the wafer crumbs and sugar in a bowl. Melt the butter and add to the mixture. Mix thoroughly. Fill the bottom and sides of a 8-9" springform pan. Press firmly and smooth the crust with the back of a spoon.
To make filling: With an electric mixer, whip the softened cream cheese for about 8 minutes, or until smooth and creamy. Add the condensed milk, scraping the bowl, and mix at low speed until smooth and incorporated, about 3-4 minutes. Add the lemon juice and vanilla and mix at low speed 30 seconds.
Fill the crust-lined pan with the filling and smooth it with a spatula. Cover with plastic wrap, and refrigerate at least 1 hour or until set.
Notes
This makes a rather large cheesecake, and will keep covered in the fridge for about a week, IF there is any left after company.
It is good served plain or with a dollop of cherry pie filling. We prefer it plain though.
