Ingredients
For the Crust
- 2 cups graham cracker crumbs 🍪
- 6 tbsp melted butter 🧈
- 2 tbsp sugar
For the Filling
- 2 blocks cream cheese, softened 🧀
- 1 can sweetened condensed milk 🥛
- ½ cup fresh lemon juice 🍋
- 1 tsp vanilla extract
- 2 eggs 🥚
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Crust
➡️ In a bowl, mix:
- Graham cracker crumbs
- Sugar
- Melted butter
➡️ Stir until the crumbs look like wet sand.
➡️ Press the mixture firmly into a pie pan, covering the bottom and sides evenly.
➡️ Bake at 350°F (175°C) for 8 minutes.
➡️ Let it cool slightly.
2️⃣ Make the Cheesecake Filling
➡️ In a large bowl, beat the cream cheese until smooth and creamy. 🥣
➡️ Add sweetened condensed milk slowly while mixing.
➡️ Pour in:
- Lemon juice 🍋
- Vanilla extract
➡️ Mix until silky smooth.
➡️ Add eggs one at a time and gently mix.
⚠️ Do not overmix after adding eggs.
3️⃣ Fill the Pie
➡️ Pour the creamy filling into the cooled crust.
➡️ Smooth the top using a spatula.
4️⃣ Bake
➡️ Bake at 325°F (160°C) for 30–35 minutes.
➡️ The center should still jiggle slightly when shaken.
➡️ Turn off the oven and let the pie rest inside for 10 minutes.
5️⃣ Chill
➡️ Cool completely at room temperature.
➡️ Refrigerate for at least 4 hours ❄️
➡️ Overnight chilling gives the best texture.
🍽️ Serving Tips
✨ Add whipped cream on top
✨ Garnish with lemon zest 🍋
✨ Serve extra cold for a creamy texture
❓Q/A
❓Can I use bottled lemon juice?
✅ Fresh lemon juice tastes best, but bottled works too.
❓Why did my cheesecake crack?
✅ Overmixing or baking too long can cause cracks.
❓Can I freeze it?
✅ Yes! Freeze slices individually for easy desserts later.
🌟 Nutritional Benefits
✔️ Good source of calcium 🧀
✔️ Rich and satisfying dessert 🍰
✔️ Lemon adds fresh citrus flavor 🍋