Ingredients

The following ingredients have 10 Servings
  • 3 cups (306g) graham cracker crumbs (about 18 sheets/36 squares)
  • ⅓ cup (67g) granulated sugar
  • 11 tablespoons (155g) unsalted or salted butter (melted)
  • ¼ teaspoon salt (only if using unsalted butter)
  • 2 8-ounce blocks 450g) cream cheese (room temperature (do not use low-fat))
  • 14 ounces (1 can/397g) sweetened condensed milk ((regular, not low fat))
  • 1 teaspoon vanilla extract
  • ¼ cup (59ml) lemon juice
  • Berries or pie filling for topping

Instruction

  • 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 9-10” springform pan. Chill at least 10 minutes before filling.
  • Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 12 hours before serving so the mixture can set.
  • Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen.