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Cats Mama

 Cats mama
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Make It

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  • 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.


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.

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