The Bestest Creamiest Lemon Cheesecake
"This was my first success ful cheese cake. I was skeptical but it was fantastic. Its really easy because I used a pre made graham cracker crust.
I did all of this in my food processor."
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 16 ounces low-fat cream cheese, room temp
- 1 (14 ounce) can sweetened condensed milk (low fat)
- 4 lemons, juice of
- 2 eggs
- 1 tablespoon lemon zest
- 1 graham cracker pie crust
directions
- Preheat oven to 325.
- Place cream cheese is food processor and whip until its creamy.
- Add sweetened condensed milk while processing cream cheese.
- Next, add the lemon juice and process.
- Add the eggs and process.
- Scrape down the sides of the bowl to make sure all the ingredients are combined well.
- Pour into pie shell and bake 30 minutes or intil it looks set.
- Cool for 1 hour at room temp and 4 hours in the fridge.
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RECIPE SUBMITTED BY
My name is Amy and I live in CT. I love to cook and try new recipes. My kitchen is my favorite room in my house and where I spend most of my time!
Both my parents were always cooking, mom baked and dad did everything except baking. Some of my recipes come from my grandmother, Nell, but have been updated. The rest fly out of my head in the middle of the night...or are things I have seen in magazines, cookbooks and on TV twisted around to my liking. I find it hard to follow a recipe, but I am trying to do that without changing them all the time.
