Servings: 8 persons
Calories: 280kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Pan
- Parchment paper
Ingredients
- 8 oz cream cheese, softened
- 1 cup sweetened condensed milk
- 2 tbsp lemon juice
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, beat softened cream cheese until smooth.
- Slowly add sweetened condensed milk and mix until well combined.
- Stir in lemon juice and vanilla extract.
- (Optional) Fold in whipped cream to lighten the mixture.
- In another bowl, combine graham cracker crumbs and melted butter, then mix well.
- Press the graham cracker mixture into the bottom of a lined pan to form the crust.
- Pour the cream cheese mixture over the crust and smooth the top.
- Freeze for at least six hours or until solid.
- Before serving, thaw in the fridge for 10-15 minutes for easier slicing.
Notes
Experiment with various flavor profiles by adding different extracts or mix-ins. For a lighter cheesecake, consider using Greek yogurt or reduced-fat cream cheese. Store your cheesecake well wrapped in the freezer for up to 2-3 months. Thaw the cheesecake overnight in the refrigerator for best results, avoiding the microwave to preserve texture. Serve with fresh berries or drizzled sauces to enhance presentation and flavor.
Nutrition
Calories: 280kcal | Carbohydrates: 30g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 0.5mg
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