Ingredients
- Graham crackers: 1 1/2 cups, finely crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 16 ounces, softened
- Sweetened condensed milk: 1 (14 ounce) can
- Lemon juice: 1/4 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup
- Powdered sugar: 2 tablespoons
Instructions
- Step 1: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Step 3: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Stir in the lemon juice and vanilla extract.
- Step 4: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Step 5: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and the batter is smooth.
- Step 6: Pour the cheesecake filling over the graham cracker crust and spread evenly. Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Notes
- For the neatest slices, chill the cheesecake for at least 30 minutes after unmolding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Elevate each slice with a dollop of fresh whipped cream and a scattering of berries.
- Be sure your cream cheese is fully softened; this prevents lumps and ensures a silky-smooth filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American