This is a quick easy way to make a cheesecake. Creamy, smooth and the crust is my absolute favorite part.
Yields Servings: 10 Prep 30 Mins Fridge 2-4 Hours
Ingredients
Graham Cracker Crust
3 cups graham cracker crumbs (about 18 to 25 sheets
1/3 cups of sugar
11 tablespoons unsalted butter (melted)
¼ tsp salt
Filling:
2 8oz blocks cream cheese
1 14oz can of sweetened condensed milk
1 tbsp vanilla extract
¼ cup lemon juice
Blueberries for topping
Instructions
1. 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 springform pan. Chill at least 10 minutes before filling.
2. Beat cream cheese until smooth using hand or a stand mixer. Add sweetened condensed milk, vanilla, and lemon juice and mix until smooth and no lumps remaining. Pour into prepared crust. Chill at least 4 hours before serving so the mixture can set.
3. Top with blueberries or your favorite topping. Store in the refrigerator for up to 3 days.